Tagged with "recipes"

Stuffed vegetables

Provencal Stuffed Vegetables (Legumes farcis à la Provençale)

This dish really belongs to one of my first memories of the South of France, eaten in a restaurant we adored as children for its simple cuisine and the huge basket of crudités we’d find on our table when we arrived.

Cauliflower, Romanesco broccoli and Chestnuts

Chilled Soup of Cauliflower, Romanesco broccoli and Chestnuts

Even though I am generally not a huge fan of cauliflower (unless there are 2 pounds of melted cheese on top), I have learnt to love this quite typical French soup for it’s lovely texture and subtle taste. You can serve it hot, but chilled it makes a delicious and refreshing starter on a hot […]

Fresh Vegetable, Olive and Basil Salad

Fresh Vegetable, Olive and Basil Salad with roasted chunks of bread

Sounds easy, and it is easy, but this dish is so very tasty. You can vary the vegetables according to what’s in season or what’s in your fridge, but you can be sure of having a really delicious, colorful and healthy meal. Apart from that, all you need to have is good quality olive oil […]

mediterranean pork stew-2

Ragoût de porc méditerranéen (pork stew with roasted red peppers & tomatoes)

This is an easy, slow cooked dish with nice Mediterranean influences, best eaten as a lazy Sunday lunch.


Petit Pots au Chocolat with Roasted Hazelnuts*

A very easy dessert that everyone loves and with a pretty fail-safe recipe. These ones are child friendly as they’re not too dark, but you can vary them according to your taste with darker or lighter chocolate.

Cake Orloff

Cake Orloff with raclette cheese, zuccini and black olives.

A staple of French bistro cuisine, this savory cake is quick to make but very versatile and is a good way to feed unexpected hungry lunch guests with whatever you find in your fridge. I have altered the traditional recipe to make it healthier as I find it unnecessarily heavy on butter and white flour.

Marinated chicken

Marinated chicken with lemon, garlic and thyme with seasonal vegetables.

A nicely made chicken with crispy skin and lots of sunshine flavours is just such a fulfilling dish, especially when it can all be made in one container with a minimum of fuss and mess.

Jeanys Provencale tomato tarte

Provençale Tomato Tarte

This is a dead-easy dish, but one that gets the thumbs up from my kids and guests every time. I absolutely love it for its concentrated flavours of sweet tomato and typical herbs, all on crunchy, buttery pastry.


The eponymous Soupe au Pistou – à ma façon

Soupe au Pistou is an institution in Southern France and has its origins in Genoa in neighbouring Italy. It’s generally a soup with green (originally summer) vegetables and a generous helping of Pistou (basil paste or chopped basil) added at the end of the cooking process.

Duck breast & lentils

Breast of duck in red wine, lentil and olive sauce with herbs

This is a very simple one pot recipe, but fantastic on the tastebuds and gorgeous to look at!


Making pate de coing (or “Quince Cheese”).

If, like me, you’re a bit of a fromagophile (aka cheese nut), then I’m sure you will have discovered the joys of pairing hard, salty cheeses like manchego with quince jelly (or quince cheese as it is sometimes bizarrely called).


Yummy stuffed mini-pumpkins à la Provençale

These cute little pumpkins come in many different shades of yellows and oranges and add a dash of colour to the Autumn dinner table. I used Potimarron squash, which is like a mini, more intensely orange coloured pumpkin with a delicious chestnutty taste, but I’m sure this works well with other type of small pumpkins too.


Daube Provençal – the perfect winter stew

As far as stews go, this is royalty and there are lots of different versions of this famous recipe throughout Provence. My stew is made with black olives and lardons which is a gorgeous combination and gives extra flavour and colour to the delicious red wine sauce. One indispensible ingredient to success of this dish […]

Roast Turkey

What wine should we drink with the turkey this year?

As we approach Christmas, one of the dinner table dilemmas often facing families around this time of year is “What wine should we drink with the turkey?” After all it is not just the turkey you have to contend with; it’s the stuffing with its strong sage flavours, and the richness of the gravies.  Then […]

banon goat-001

The making of Banon cheese in Provence

Banon is a gorgeous goats’ cheese (chèvre) that gained its AOC in 2003.  It was first made in the village of Puimichel, approximately 1.5 hours north of our village Cotignac in the département of Alpes-de-Haute-Provence.  Here we show how the Ouidette family make their outstanding chèvre.

Aups Truffle Fair

Truffles, dogs and a very large pig

Aups is a small, bustling market town in the northern Var, Provence and  it is also the home of the third largest truffle market in France . In this short film we see not only the truffle market in full swing but also demonstrations of various shapes and sizes of truffle hinting dogs and, of […]


Millefeuille of grilled vegetables

Millefeuille translates as “one thousand leaves” and usually refers to the impossible-to-eat-without-making-a-mess-all-over-your-face pastry, which is made out of layers of puff pastry, alternating with layers of cream pâtissière.

Umami photo

Discover the fifth taste – Umami with Tim Hanni

Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. So, you may know about the main taste groups (Salty, Sour, Sweet and Bitter), but how much do you know […]


Simple fresh asparagus

Asparagus is a spring vegetable that has a unique and beautiful flavour. Serve as a starter or as a side dish to a main course.


Provençal market at St-Maximin-la-Ste-Baume

St-Maximin-la-Ste-Baume is situated a few kilometers from Pourcieux (where Mirabeau is made) and it has a really lovely food and flower market every Wednesday morning. In this short film  Diney Wiesener selects the fresh produce for our first cookery films. This is a visual feast for the eyes and you should check out some of […]