This diabetic-friendly snack or appetiser is made reflecting the cooking style of the Provence region of France. Onion, garlic, tomatoes, olives, and olive oil are ingredients often included in dishes from the area.
Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot
Sorrel is a perennial herb that has been used in France in an assortment of dishes for years. This tangy sorrel soup is classic French style.
Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper.
When made with stone fruits other than cherries the dish is correctly known as a flaugnarde. This recipe for apricot flaugnarde is scented with lemon and has a beautiful creamy texture.
This dish is a great example of Provencal cuisine with its beautiful flavour of herbs, capsicum and olives.
The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy. This definitive recipe comes from Sophie Agrofoglia, a chef in Nice, France.
The selection of dips and dishes, including tapenade and anchoïade, that come together to make the Aperitif Provençale can be as few or numerous as you like, but the most important element is that the dishes are shared
The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.
Pommes soufflées are a sophisticated variety of French fried potato by which slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.
A Flemish dish that comes from the Aisne region in the north of France. This French appetizer unveils all the character of this cheese made on the local farms.
Sole meunière is a classic French fish dish consisting of sole dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon.
Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.
Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.