Cucumber Apricot Radish Salad
About the only thing we have been finding in our vegetable garden has been some cucumbers. Due to a rainy and cloudy spring, all produce is about a month late here in the Var. So while we await our tomato extravaganza, we thought we would kick things off with a cucumber based salad. We...
In search of the holy kale
After many years of hearing my american close or famous “friends” telling me again and again about the magical kale and its marvelous benefits, the way they “green juiced” it, make soup out of it, steam it, grill it or whatever, I had decided that, although I had no a clue what they were talking about,...
Olive Oil Sorbet
Fresh from the olive harvest we were anxious to experiment with our new ingredient, olive oil from the Streitz groves. Over the next weeks we will be publishing many creative ways to use olive oil: in sorbet, cakes, focaccia and more. We are also going to visit some restaurants on the Riviera, that are now featuring...
The perfect soufflé
My Mom and I were taken to the legendary restaurant “le Grill” on one of my first visits to Monte-Carlo. I remember the decoration and service that really brought back a sense of glamour that must have existed here back in the fifties and sixties. Legend has it that Aristotle Onassis was responsible for the...
Riviera Holiday Feast
We have been spending a lot of time in the kitchen, at markets to come up with some Riviera twists on classic holiday recipes. There have been rivalries, injuries and loads of calories consumed in the process. We are super proud of the results, and hope you will enjoy and try these recipes over the holidays...
The War of the Pumpkins
No holiday fiesta for our American boys without a pumpkin tart. That is were the troubles started. For Stephen, the only traditional pumpkin flavor comes in a can, and that’s it. For Joshua, our dear natural chef, all the ingredients have to be fresh and organic. We bought almost everything we needed in the market...
Holiday appetizers
We have been testing recipes for the holidays and winter edition of Riviera Kitchen, and are getting ready to publish them over the next weeks. We thought it would make sense to kick things off with some appetizers, then follow later in the week with a first Holiday menu. We wanted to serve deviled eggs,...
Good things come in threes: Ice Cream Trio
None of us had ever made homemade ice cream before this summer. I bought a machine with Segolene on a whim so that we could explore ice cream and sorbet. Joshua scoured the internet and came across lots of different ways and formulations to making a simple ice cream base. David Lebovitz had some pretty inspiring...