Friday’s recipe: Stuffed rack of lamb
It’s always dangerous to make a comittment to publish recipes. They come and go, but I thought it might be handy to receive a recipe on Friday for some inspiration for the weekend. We decided to publish what was on the docket in our house: rack of lamb. So yeah, there is a season for...
Free your Lady Marmelade
I have been putting off writing this post for so long, as I could not find any really funny take on the how to write it. I mean, me making marmelade is kind of funny enough as it is. But the truth is, I did not make it, but I supervised it’s making. Stephane is...
Whiskey Mandarin
We spent the weekend in Ramatuelle getting our kitchen touched up for another season of cooking this summer. The good thing about having to clean out all your cabinets is that you come across forgotten ingredients and utensils that can conjure up inspiration. Surprisingly enough, we were moved by a forgotten cocktail shaker. This poor...
Monaco’s secret darling, Her Highness the Fougassette
I know you’ve been missing us, but the fact is i was too busy eating my subject to talk about it, as i’m a well educated girl who doesn’t speak with her mouth full! So let’s face it, Christmas spirit is all around, perfect time to indulge yourself and try the Monaco fougassette, who has...
Chewy Granola
Okay so maybe this recipe has nothing to do with the Riviera, but it has become a staple of our breakfasts over the past few summers. In addition, it is our first breakfast recipe. Making your own granola is something so simple and tasty, and many of our guests this summer wanted to learn how...
Wood-fire pizza
For those of you who follow us on Facebook, you know that we built a wood burning pizza oven this summer. We hesitated before publishing anything while we worked on perfecting our recipe. After weeks and weeks of arduous testing :p we think we have come up with a pretty good dough recipe to share...
Spicy Quick Pickles
Pickling has been around for centuries as a means to preserve perishable foods for consumption when out of season. In the Riviera, the French are most known for their “cornichons” or baby dill gerkins. The tradition continued in the U.S. with a sweeter version called bread and butter pickles, named as such because they were...
“Courge St Jean” Squash Torta
We finally harvested some of the beautiful heirloom squash we planted in our vegetable garden from les olivades. The “courge de la St. Jean” is a local variety that Daniel Vuillon helped us discover, and was traditionally used to make the provencal soup “au pistou.” Joshua worked with it to create a rustic quiche “torta”...