Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times. This recipe has a perfect balance of…
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Petit Farcis Stuffed Peppers Tomatoes Courgettes
Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. In this recipe, I stuff them with a mix of pork and beef, the most common way to make them. If you want to use them as…
Variety of Local Unusual Fruits and Vegetables to Create a Festive Spirit
A quest to find local unusual fruits and vegetables to bring something new to a festive table. Only 1 week to go until Christmas, and I still haven’t decided on the menu. To keep my workload manageable but still looking for a wow factor, I start a quest for exotic and unusual fruits and vegetables. I…
The Best Supermarkets on the Italian and French Riviera
Looking for quality/value? Here are some of the best supermarkets on the French and Italian Rivera, including my 2 favourite online stores for Asian and British delicacies and ingredients! The South of France is full of charming farmers’ markets selling fresh local products beautifully arranged in their stalls. Now look closely at the prices: you…
Why You Should Fry Your Pizza @ Italian Cooking Classes
Introducing Italian cooking classes at the Pole Culturel Auguste Escoffier. The Italian heritage is very strong here in the French Riviera. Nice was part of Italy just 150 years ago and many Italians have continued to migrate to the region ever since. And Yes, I am one of many! It is amazing how many last names…
Peach Tarte Tatin with Calvados and Pistachios
Tarte Tatin is a typical French recipe usually made with apples. Though I love this version with peaches and since the season is almost over, I make it quite often this time of the year. The peaches add a nice summer freshness to the caramel and the smooth pulp a delightful contrast to the crunchy…
Chayote Squash Mousse with Mussels and Cime di Rapa
Chayote squash sounds like an exotic name but it is grown locally and widely available in the Mediterranean countries. This soup is best served cold. When eating the sweetness of the mussel will be balanced by the acidity of the Cime di Rapa, all softly bounded by the Chayote mousse. The chayote squash, also called…
Meeting with Christophe Dufau at Les Bacchanales
Les Bacchanales, my favourite restaurants in the Cote d’Azur. Christophe Dufau is a renowned Michelin Chef in the region, famous for his unconventional mix of flavors made entirely with local produce. His restaurant ‘Les Bacchanales’ is situated next to the Chapelle du Rosaire de Vence, which was designed by Matisse. It is the ideal place…
Lavancia Organic Farm To Table
What is “Farm to table” concept? “Farm to table” is when we, consumers, can buy directly from the Organic Farmers Here in France there are two ways to do that: 1. Organic Farmers Market. 2. AMAP: Organic food delivered directly to the consumer each week. Save Save Save Save Save 1. Organic Farmers Market Together…