The endives’ slightly bitter taste is an elegant contrast to any topping. Endives and Prosciutto are an impressive starter or side dish done in minutes with little effort. It is ideal for preparing ahead of time. Just put it in the oven when you need it.
Red peppers and Spanish chorizo can transform a humble slice of bread into a great snack or a light meal with a salad as a sidekick. Best of all it can be prepared in advance and ready when you need it.
Crepes with green asparagus, the perfect and impressive appetizer or light lunch option if you have a bit of time and don’t mind the work. I try to keep my recipes “low in labor, high in flavor”.
A tasty and versatile recipe for an appetizer, light lunch or as a side dish, but it takes a bit of time.
Really easy to make antipasto or side dish. Best of all, I can prepare them a day in advance. I use small tomatoes (not cherry tomatoes) and just 1 tomato per person.
A recipe to prepare your own cured olives as instructed by my friends in Valréas in the Northern Provence. This recipe only works with freshly harvested and fully matured olives.
A savory custard that can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish to an elegant dinner.
White asparagus is often referred to as “the vegetable of the kings”, rated far superior to its green counterpart. If I can’t find white asparagus, I use green ones, which are not as elegant but tastier.
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A recipe for the traditional black Tapenade, the well known caper olive garlic spread from the Provence.
Halloumi is available in most well-stocked supermarkets nowadays. As an appetizer, I serve at least 2 slices of cheese per person.