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Flavors of Provence-Alpes-Côte-d'Azur
Flavors of Provence-Alpes-Côte-d'Azur
 
Baked goods
Fougasse
Base (broths and stocks)
Court-Bouillon and cooking mollusks with Gérald Passédat
Gérald Passédat, Le Petit Nice Passédat, France
Candies and sweet temptations
Black Nougat
Chocolate Beggars
Cooked fruit-based desserts
Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary Tuiles
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Cookies, brownies and petits fours
Navettes de Saint-Victor
Dips and spreads
Tapenade
Doughnuts and fritters
Oreillettes from Provence, Mardi Gras Fritters
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Eggs
Egg and Morel in Crispy Brioche Crumbs and Comté Cheese
First courses (general)
Asparagus Meunière with Parmesan, Black Truffle Sabayon and Poached Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Zucchini Blossom Fritters
Fish
Cod Brandade (South of France)
Cod Marseille-Style
Gâteau of Frog's Legs and Pig's Feet
Gérald Passédat, Le Petit Nice Passédat, France
Lucie Passédat's Favorite Sea Bass
Gérald Passédat, Le Petit Nice Passédat, France
Marinated Sardines
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Red Mullet and Grilled Vegetables with Anchoiade
Stéphane Raimbault, L'Oasis, France
Red Mullet with Lemon Leek Fondue and Lime Vermouth Sauce
Jacques Chibois, La Bastide Saint-Antoine, France
Red Scorpion Fish Cooked Three Ways, Aromatic Concassé
Christophe Bacquié, Hôtel du Castellet, France, Corsica
Seared Red Mullet with Tomatoes, Basil and Thyme Flower with a Warm Bitter Herb Vinaigrette
Jean-André Charial, Oustau de Baumanière, France
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Flour and semolina
Panisse
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Socca
Game
Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean Confit
Ice cream
Iced Vacherin with Roasted Provençal Peaches and Berries
Mayonnaise-type sauces
Aioli, Garlic Mayonnaise
Grand Aioli - Cod and Vegetables with Garlic Mayonnaise
Meat
Green-coated Lamb Rack with Zucchini Cannelloni and Fresh Chevre
Rack of Lamb en Croûte
Jean-André Charial, Oustau de Baumanière, France
Meat and furred game
Veal Chops with Vegetable Ragout
Offal/Tripe Products
Beef Cheek and Prune Daube
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Pancakes, crepes and waffles
Souffléed Crêpes "Baumanière"
Jean-André Charial, Oustau de Baumanière, France
Pasta
Porcini Ravioli Pot-au-feu
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pies and tarts
Mirabelle Tarts with Olive Oil Ice Cream
Raspberry Melon Tart with Meringue and Nuts
Jacques Chibois, La Bastide Saint-Antoine, France
St. Tropez Tart
Pizza
Pissaladière - Onion, Olive and Anchovy Tart
Poultry and feathered game
Roast Goose with Prunes
Quiches, savory pies and tarts
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Salads
Asparagus Salad
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Sandwiches and canapés
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Vegetable Bruschetta with Anchoiade
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Shellfish
Scallop Carpaccio with Caviar and Spring Onions
Seared Scallops with Sea Urchin and Jerusalem Artichoke
Shellfish salads
Camargue Rice Salad
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Gérald Passédat, Le Petit Nice Passédat, France
Sweet breads
Fougassette
Pompe à l'huile - Provençal pastry
Sweet sauces
Melon and Noilly Prat Coulis
Jacques Chibois, La Bastide Saint-Antoine, France
Raspberry and Noilly Prat Coulis
Jacques Chibois, La Bastide Saint-Antoine, France
Tapas and small bites
A Real Ricard with a Real Crunch
Totally chocolate
Acarigua
Stéphane et François Raimbault
Chocolate "Marbré"
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Chocolate Caramel Chrysalis
Gérald Passédat, Le Petit Nice Passédat, France
Traditional breads
Multi-Grain Bread with Spelt Flour
Édouard Loubet, Bastide de Capelongue, France
Vegetables
Artichokes à la Barigoule
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Asparagus Ragoût
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Printanière of Purple Asparagus and Morels
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Provençal Tomatoes in a skillet
Provençal tomatoes
Ratatouille
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