French recipe from Provence-Alpes-Côte d'Azur
There is a presentation of recipes from provençales. de Provence-Alpes-Côte d'Azur
Anchoïade - anchovy paste
Recipe for the anchovy paste (anchoiade)for 6 : 600 g fillets of anchovy in olive oil 3 cloves of garlic, cored and finely chopped 15cl olive oil ...
Recipe for the anchovy paste (anchoiade)for 6 : 600 g fillets of anchovy in olive oil 3 cloves of garlic, cored and finely chopped 15cl olive oil ...
Anchoiade and Coquilles St Jacques (scallops)
For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil The juice of 1 lemon 30 gr o...
For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil The juice of 1 lemon 30 gr o...
Pan-Bagnat
Pan-bagnat comes from the old Provençal language and means wet bread. Basically, they are traditional small sandwiches from the south of France. Re...
Pan-bagnat comes from the old Provençal language and means wet bread. Basically, they are traditional small sandwiches from the south of France. Re...
Salad of pasta with curcuma
with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes. salad of pasta for 6 people to make the day before: 400g fresh Italian...
with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes. salad of pasta for 6 people to make the day before: 400g fresh Italian...
Smoked salmon and bell pepper coulis
Smoked salmon for 8 guests: 250 gr of smoked salmon 1 tiny glass of salmon caviar 1 jar of red peppers, peeled and cooked 3 dl of dairy cream 6...
Smoked salmon for 8 guests: 250 gr of smoked salmon 1 tiny glass of salmon caviar 1 jar of red peppers, peeled and cooked 3 dl of dairy cream 6...
Stuffed Purple Artichokes
Another classic French recipe. This one comes from the south of France. Stuffed purple artichokes, main course size, recipe for 4 people : 12 sm...
Another classic French recipe. This one comes from the south of France. Stuffed purple artichokes, main course size, recipe for 4 people : 12 sm...
Tapenade
Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of ...
Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of ...
Tuna stuffed eggs
A cheap and simple starter but original and very tasty : tuna stuffed eggs with a curcuma mayonnaise and cress. Tuna stuffed eggs recipe for 6 peop...
A cheap and simple starter but original and very tasty : tuna stuffed eggs with a curcuma mayonnaise and cress. Tuna stuffed eggs recipe for 6 peop...
Anchoïade - anchovy paste
Recipe for the anchovy paste (anchoiade)for 6 : 600 g fillets of anchovy in olive oil 3 cloves of garlic, cored and finely chopped 15cl olive oil ...
Recipe for the anchovy paste (anchoiade)for 6 : 600 g fillets of anchovy in olive oil 3 cloves of garlic, cored and finely chopped 15cl olive oil ...
Anchoiade and Coquilles St Jacques (scallops)
For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil The juice of 1 lemon 30 gr o...
For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil The juice of 1 lemon 30 gr o...
Pan-Bagnat
Pan-bagnat comes from the old Provençal language and means wet bread. Basically, they are traditional small sandwiches from the south of France. Re...
Pan-bagnat comes from the old Provençal language and means wet bread. Basically, they are traditional small sandwiches from the south of France. Re...
Salad of pasta with curcuma
with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes. salad of pasta for 6 people to make the day before: 400g fresh Italian...
with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes. salad of pasta for 6 people to make the day before: 400g fresh Italian...
Smoked salmon and bell pepper coulis
Smoked salmon for 8 guests: 250 gr of smoked salmon 1 tiny glass of salmon caviar 1 jar of red peppers, peeled and cooked 3 dl of dairy cream 6...
Smoked salmon for 8 guests: 250 gr of smoked salmon 1 tiny glass of salmon caviar 1 jar of red peppers, peeled and cooked 3 dl of dairy cream 6...
Stuffed Purple Artichokes
Another classic French recipe. This one comes from the south of France. Stuffed purple artichokes, main course size, recipe for 4 people : 12 sm...
Another classic French recipe. This one comes from the south of France. Stuffed purple artichokes, main course size, recipe for 4 people : 12 sm...
Tapenade
Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of ...
Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of ...
Tuna stuffed eggs
A cheap and simple starter but original and very tasty : tuna stuffed eggs with a curcuma mayonnaise and cress. Tuna stuffed eggs recipe for 6 peop...
A cheap and simple starter but original and very tasty : tuna stuffed eggs with a curcuma mayonnaise and cress. Tuna stuffed eggs recipe for 6 peop...
Loubia
Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal foot, cut in two pieces in the l...
Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal foot, cut in two pieces in the l...
Bouillabaisse Soup
Bouillabaisse soup recipe for 6 people : 2.5kg of mixed fish such as gurnard, mullet, conger eel, monkfish, Pollock, velvet crab ; gutted, scaled and...
Bouillabaisse soup recipe for 6 people : 2.5kg of mixed fish such as gurnard, mullet, conger eel, monkfish, Pollock, velvet crab ; gutted, scaled and...
Panfried Filet of Sea bass
4 Large fillets of sea bass of 170g a piece 400g ratte potatoes 1 small courgette (zucchini) 1 clove of garlic, cored and crushed 10cl of meat gla...
4 Large fillets of sea bass of 170g a piece 400g ratte potatoes 1 small courgette (zucchini) 1 clove of garlic, cored and crushed 10cl of meat gla...
Tuna à la Provençale
Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) : 4 nice slices of fresh tuna (half a pound each) 50 grams of anchovy file...
Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) : 4 nice slices of fresh tuna (half a pound each) 50 grams of anchovy file...
Nice style gnocchis
A 'warm'(hearty) recipe all 'young and old' will enjoy 6 servings : 2 large pounds of starchy potatoes half a pound of wheat flour 2 egg yolks ...
A 'warm'(hearty) recipe all 'young and old' will enjoy 6 servings : 2 large pounds of starchy potatoes half a pound of wheat flour 2 egg yolks ...
calissons from Aix:
This calisson recipe should be prepared 48 hours before tasting... For about thirty calissons from Aix : 250 g almond powder 250 g icing ...
This calisson recipe should be prepared 48 hours before tasting... For about thirty calissons from Aix : 250 g almond powder 250 g icing ...
Frothy grapefruit mousse
Serves 6 : 3 pink grapefruits 2 yellow lemons 230 gr (half a pound) of fromage frais (30 to 40% fat) 6 sheets of gelatine 80 gr of sugar 3 egg w...
Serves 6 : 3 pink grapefruits 2 yellow lemons 230 gr (half a pound) of fromage frais (30 to 40% fat) 6 sheets of gelatine 80 gr of sugar 3 egg w...
Redberries Syllabub
Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blackberries 50g redcurrants 1/...
Recipe for 6 people : 4 Greek style, natural yoghurt 100g strawberries 100g raspberries 50g blackcurrants 100g blackberries 50g redcurrants 1/...
Aioli
The aioli is a kind of garlic mayonnaise sauce from the south of France. It is a great accompaniment of grilled fish or spread on toasted bread. In...
The aioli is a kind of garlic mayonnaise sauce from the south of France. It is a great accompaniment of grilled fish or spread on toasted bread. In...
Aubergine Gateau
This a very old recipe from the south of France that I rediscovered a little while ago. Aubergine gateau recipe for 6 people : 3 Aubergines (eggp...
This a very old recipe from the south of France that I rediscovered a little while ago. Aubergine gateau recipe for 6 people : 3 Aubergines (eggp...
Confit Lemons
Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a traditional ingredient to Arabic cu...
Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a traditional ingredient to Arabic cu...
Eggplant Fritters
Eggplant fritters recipe for 4-6 people : 4 eggplants (aubergines) some rapeseed oil For the batter : 1/4 l milk 2 whole eggs, separated 150g st...
Eggplant fritters recipe for 4-6 people : 4 eggplants (aubergines) some rapeseed oil For the batter : 1/4 l milk 2 whole eggs, separated 150g st...
Nice style ratatouille
This recipe of 'ratatouille' (Nice style) is a condensed version of several ones that were given to me by several chefs from Nice (note of the transla...
This recipe of 'ratatouille' (Nice style) is a condensed version of several ones that were given to me by several chefs from Nice (note of the transla...
Pan fried Spinach with Pine Kernels
Pan fried spinach with pine kernels for 4 people : 2.5kg fresh spinach 110g raisins 140g Pine kernels (or pine nuts) some olive oil salt and fres...
Pan fried spinach with pine kernels for 4 people : 2.5kg fresh spinach 110g raisins 140g Pine kernels (or pine nuts) some olive oil salt and fres...
Stuffed Courgette (zucchini)
Stuffed courgette for 4 people : 4 small courgettes (zucchini) 200g riz creoles 4 tomatoes 2 cloves of garlic 2 tablespoons olive oil 2 tablespo...
Stuffed courgette for 4 people : 4 small courgettes (zucchini) 200g riz creoles 4 tomatoes 2 cloves of garlic 2 tablespoons olive oil 2 tablespo...
Tomates confites
Slow-roasted tomatoes with olive oil and dried thyme flowers It is always a good idea to have this garnish because it can come in handy with other ...
Slow-roasted tomatoes with olive oil and dried thyme flowers It is always a good idea to have this garnish because it can come in handy with other ...
