Pl. 10The Provence notebook
Food
A few everyday recipes and a festive table, with what the market offers in season.
Pl. 10.1 · Recipe · 1 min read
Tapenade
Black olives, capers and anchovies pounded with olive oil. A fifteen-minute aperitif recipe, and the Provençal origin of its name.
Pl. 10.2 · Recipe · 2 min read
Soupe au pistou
The great summer soup of fresh beans and garden vegetables, finished at the last moment with a pistou of garlic and basil.
Pl. 10.3 · Recipe · 1 min read
Vegetable tian
Courgettes, aubergines and tomatoes arranged in a rosette in an earthenware dish and slowly baked with thyme. A dish named after its container.
Pl. 10.4 · 1 min read
The thirteen desserts of Christmas
Mendiants, pompe à l'huile, nougats and winter fruit. The Christmas Eve table in Provence, and what it tells.