The 60 recipes showcase the seasons, focusing on simple cooking with local produce bursting with freshness, made to be shared. From dishes to serve up at a casual lunch such as St Tropez Ceviche to mains with a Mirabeau twist like Coq au Vin Rose, as well as delicious desserts, including Lemon Madeleines with White Chocolate Dip, there’s a vast array of recipes to bring a taste of Provence to your table. Divided into four distinct sections: Les Vignes (what to cook in the harvest season, the culture of winemaking, how to taste and understand what to look for in a good Provencal rose), Le Village (cooking with inspiring market produce, the slow rhythm of village life, food markets, fetes), La Ville (exploring the chicer side of Provence’s culinary landscape, the bustle of city life in towns of the region, culture) and La Cote (delving into salty seaside recipes, the bright blue sea, picnics on sandy beaches, coastal spots), each chapter is bursting with stunning location photography, from the turquoise Mediterranean to the foothills of the Maritime Alps.
