Instagram did not return a 200.
Browsing category

Food

Food,

Aïoli

Like many other specialties from Provence, aïoli goes back a long, long way. In fact, the first recorded mention of it dates over 2,000 years! When you taste it, you’ll understand why it’s stood the test of time.

Creamy, garlicky, and mouth-wateringly delicious, aïoli is the perfect partner for fresh veggies—raw or cooked. But that’s not all…you can also spread it on sandwiches, dollop it onto roast meats, use it as a dip for seafood, or as a topping for hard-boiled eggs.

Making aïoli is very similar to making homemade mayonnaise. It involves lots of stirring and patience. You can use a whisk to make the job a bit easier, or you can do it the traditional way with a mortar and pestle, as described in the recipe below. This way may require a bit of extra effort, but it’ll be worth it for the authentic taste!

0no comment
Food,

Sea Bass Carpaccio

The Mediterranean city of Sète on the Languedoc Coast doesn’t attract quite as many tourists as the beach hubs of the Côte d’Azur, making it a low-key destination for seaside fun and also, of course, for food and wine.

In this port city, you’ll find docks lined with fishing boats and trawlers bringing in the catch of the day. As a result, the city is abundant with fresh sea food, like this sea bass I had the pleasure of trying during my visit.

Sea bass, also called branzino, is a popular fish all across the Mediterranean. Here, it’s prepared in the style of Italian carpaccio, which gives you a sense of Sète’s local gastronomy. As a port city connecting hubs around the sea from North Africa to Italy, Sète is home to an interesting mix of cultures, especially when it comes to food.

This simple, delicate dish is perfect as an appetizer or a light meal. A wonderful choice for the summer and a perfect companion for a glass of white wine!

0no comment
Food,

Tapenade

I love snacking, so you can imagine just how pleased I was to discover the many small dishes that come from the French Mediterranean Coast. Panisse, socca, pissalidière, aïoli, marinated bell peppers and olives…so many yummy finger foods to devour! Still, as delicious as all of these dishes are, none of them compares to tapenade.

Tapenade is a typical Provençal recipe that combines olives and capers. The the star ingredient may be olives, its name actually comes from the Occitan word for capers, tapena. These two primary ingredients give it a briny, salty flavor, while the addition of anchovies gives it an umami kick.

It’s great for dipping breadsticks or dolloping onto little slices of toast and it’s so appetizing, you’ll practically inhale it. What’s more, tapenade is simple to make. Check out the recipe and see for yourself!

0no comment
Food,

Potato Fricassee with Tuna, Prawns, Monkfish, Clams, and Caramelized Chicken Drumsticks

Le père Ouvrard restaurant is one of the culinary gems of Cap Ferret, with dishes just as electric as the decor. This dish, which blends fricassee with a lean surf and turf is a prime example. The original recipe calls for Ile de Ré potatoes AOP, making it a kind of sampler dish of the flavors of the French Atlantic coast. If you can’t get your hands on these premium spuds, any firm, yellow potato will do fine

0no comment
Food,

Salmon filet and fregola risotto

While driving down “La Route des Chateaux” in the Medoc region, I stopped at a restaurant called La Gare Gourmande. The restaurant itself is humble; fewer than ten tables in the dining room of what was once a small train station, plus a few tables on the sunny patio. The food, on the other hand, was anything but. Here, you can experience true gourmet cooking in a cozy, intimate atmosphere.

Thanks to the generosity of La Gare Gourmande’s original chef, you can try your hand at recreating the delightful meal I had when I visited!

1no comment
Food,

Spanish Style Hake

Spanish-Style-Hake-Barton-guestier

In Spain, hake, also known as whiting, is colloquially called the “king of fish” because of its delicate flavor and versatility. Hake fillets are great for grilling, boiling, and roasting, but pan-frying is the most classic way to enjoy this fish.

0no comment