Why Provence?
“My first impression of Provence was smell – a mixture of orange blossoms, lavender, and rosemary,” wrote Olga Carlisle in 1969. The allure of the…
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Provencal Classics: Pissaladière
A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny…
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Updating Provençal classics
Et voilà! So happy to launch a new series today: Updating Provençal Classics. We will be starting with the following favorites of Provençal cooking to…
