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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
SEARCH FOR YOUR FAVOURITE RECIPE
A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.
A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.
A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.
A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.
A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.
A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.
Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.
A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.
A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.
This classic pan sauce is one of the most famous. Piquant green peppercorns in a rich creamy meat jus.
An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.
