French recipe from Provence-Alpes-Côte d'Azur
There is a presentation of recipes from provençales. de Provence-Alpes-Côte d'Azur
Anchoïade - anchovy pasteRecipe 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
...
Pan-BagnatPan-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 curcumawith 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 coulisSmoked 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...
TapenadeIngredients 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 eggsA 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 pasteRecipe 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
...
Pan-BagnatPan-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 curcumawith 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 coulisSmoked 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...
TapenadeIngredients 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 eggsA 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...
LoubiaAnother 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 SoupBouillabaisse 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 bass4 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 ProvençaleTuna '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 gnocchisA '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 ...
Frothy grapefruit mousseServes 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 SyllabubRecipe for 6 people :
4 Greek style, natural yoghurt
100g strawberries
100g raspberries
50g blackcurrants
100g blackberries
50g redcurrants
1/...
AioliThe 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 GateauThis 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 LemonsConfit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a traditional ingredient to Arabic cu...
Nice style ratatouilleThis 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 KernelsPan 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...
Tomates confitesSlow-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 ...
