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Flavors of Provence-Alpes-Côte-d'Azur
Flavors of Provence-Alpes-Côte-d'Azur
 
Baked goods
Base (broths and stocks)
Court-Bouillon and cooking mollusks with Gérald Passédat
Gérald Passédat, Le Petit Nice Passédat, France
Candies and sweet temptations
Cooked fruit-based desserts
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Cookies, brownies and petits fours
Dips and spreads
Doughnuts and fritters
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Eggs
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
Fish
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
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
Game
Ice cream
Mayonnaise-type sauces
Meat
Rack of Lamb en Croûte
Jean-André Charial, Oustau de Baumanière, France
Meat and furred game
Offal/Tripe Products
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
Raspberry Melon Tart with Meringue and Nuts
Jacques Chibois, La Bastide Saint-Antoine, France
Pizza
Poultry and feathered game
Quiches, savory pies and tarts
Asparagus Tart
Christian Willer, anc. chef à La Palme d'Or, Cannes
Salads
Asparagus Salad
Christian Willer, 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
Shellfish salads
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Gérald Passédat, Le Petit Nice Passédat, France
Sweet breads
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
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
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Asparagus Ragoût
Christian Willer, anc. chef à La Palme d'Or, Cannes
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer, anc. chef à La Palme d'Or, Cannes
Printanière of Purple Asparagus and Morels
Christian Willer, anc. chef à La Palme d'Or, Cannes
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