We'll cook together recipes that have been passed down through generations of my Provençal family. My mother, my grandmothers, and also my father and grandfathers each had their favorite ones.
It's a simple, hearty cuisine based on quality seasonal and local products from producers who have often become friends. We can add a visit to the St. Rémy market on Wed or Saturday mornings, choose our products, and meet the producers. Other markets I enjoy are Fontvieille on monday, Maussane on thursday and Eygalières on friday? 3 Cities 20 min drive through the Alpilles.
As a farmer, I grow almonds and Provençal herbs (rosemary, thyme, savory, and oregano), and we'll use my almonds and pick the Provençal herbs for the preparation.
Most of these recipies can be adapted to egetarian, Vegan and lactose intolerant
Talking Provence culture, history, people and interact with customers is one of the reason I decided to open my kitchen to prepare and share our lunch or diner.
let yourself be tempted
