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Gastronomie |

Asparagus: Green, white, and delicious

On my way home from visiting friends who run a vineyard in Ansouis, I saw in the Luberon village of Villelaure a sign I somehow missed before: ‘Green Asparagus – Marseille Paris London’. And amusingly, the green asparagus – asperges vertes – were raised by a M. Robert Blanc.


Gastronomie |

Herbes de Provence: A French tradition, both old and new

If you had a grand-mère provençale, and asked her about herbes de Provence, she would probably have replied “Qu’ est-ce que c’ est?”. She would, of course, have cooked with the herbs she kept outside her kitchen door or gathered as she walked near the house, perennial plants that could thrive in hot, sunny locations.


Gastronomie |

Say Chèvre!

The French Government classifies, protects, and regulates nearly 60 cheeses and gives them an AOC (Appellation d’Origine Contrôlée) accreditation. ‘Chèvre’, which means both goat and goat cheese, has long been part of the Provençal menu.


Gastronomie |

The Salt of Life

We may love sugar and hunger for the tang of peppery foods, but salt is the only food seasoning that we really can’t live without. Small amounts of salt are essential for animal life and saltiness is one of the basic human tastes.


Gastronomie |

The Royal Olive Tree

Olive trees are essential to Provence. The olives themselves are important, of course, but also their oil, which is the base of the cuisine of the region… No wonder the olive tree has been called “The king of Provence”.