Provençal-style pasta, a speciality from the South of France©Provençal-style pasta, a speciality from the South of France|Jkapusnak/Unsplash[RECIPES] Oh, the delicious pasta of the Sud!Pasta is comforting, delicious, a source of energy, and it’s good for body and soul. All the more so when it’s are cooked in the South of France way: vitamin-packed lemon,...©©M.studio - stock.adobe.com[Recipe]: Pan BagnatPan bagnat, a sandwich in a big round bun, is a speciality in Nicois cuisine, and is made up of the same ingredients as Salade Niçoise. Its name literally means “soaked...Daube Provencale©Daube Provencale|LaureF/Adobesotck[Recipe]: la daube provençaleThose for whom “good food” is still part of the pleasures of the table or who do not feel guilty in front of a well grilled lamb chop, will be able to satisfy their...[Recipe] lavender honey ice cream by Jany GleizeProvence is home to several starred chefs. In Château Arnoux, in the Alpes-de-Haute-Provence, La Bonne Etape speaks for itself. Jany Gleize delights his visitors’ taste buds by...recette_aioli_mstudio©recette_aioli_mstudio|©M.studio - stock.adobe.com[Recipe]: AïoliAïoli – a kind of garlic mayonnaise – takes its name from the Provencal words “ail” (garlic) and “huile” (oil). Dating back to Antiquity, it...©©robert Casacci - stock.adobe.com[Recipe]: AnchoïadeA typical Mediterranean speciality, Anchoïade, made with creamed anchovies, is often enjoyed as an aperitif dip with toasted bread or raw vegetables, topped with a delicious...[Recipe]: La tourte sucrée aux blettes de Jean-Paul Veziano (Sweet chard pie)Jean-Paul Veziano, a baker in Antibes, shares his recipe for a classical Nicois disd: sweet chard pie. A real culinary trip on the Côte d’Azur. And what’s more, an...[Recipe] Fabien Morréale’s Olive Oil CakeChef Fabien Morréale unveils his grandma’s tried and tested olive oil cake recipe – a genuine ode to his childhood days. Just imagine him as a chubby-cheeked little boy...Navette Chandeleur©Navette Chandeleur|fotoliaCandlemas’ RecipeFebruary 2 is traditionally the end of the Christmas period, the day the nativity scene is taken down. From earliest times, February (from the Latin verb februare, to purify)...©Ecochard. F[Recipe] “Socca niçoise” flatbreadAn emblem of Nice cuisine, Socca is a cross between a rustic flatbread and pancake, made with olive oil and chickpea flour. Inspired by an Italian recipe and very easy to make,...[Recipe] : Aubergine & Courgette TianProvence’s traditional vegetable tian, which takes its name from its shallow terracotta baking dish, is a local culinary speciality packed with delicious Provencal flavours. ©Auray J.[Recipe] : “Oreilles d’âne” spinach bakeThis “Oreilles d’âne” recipe is a genuine ode to the Southern Alps! A typical dish of Champsaur Valley and Valgaudemar, “Oreilles d’âne” is a sort of...
