Provence fragrances escaping from the oven


A South French Sunday lunch. Think about a dinner, enjoyed slowly between noon and 5 p.m., talking and eating food cooked by the grandma.


The roast : A chicken baked inside a salty crust, with lots of perfumed herbs.


It gets very tender.


The zucchini that believed they were bananas.


Colorful Mediterranean Summer vegetables. They must be full of vitamins.


Layered, then baked. Tian is also the name of the pottery in which this dish is baked.


Teaser about the dessert (to be posted soon) :


Tarte automne-été aux trois fruits (Summer-Fall triple pie).


Hot ratatouille vs chilled ratat’ cannelloni

Vote ! Or make a huge batch so you can eat both.

Well that’s nearly a classic ratatouille. Except that I skipped the zucchini. I had none.

Previous versions :
with zukes

More ratatouilles…

It’s delicious freshly made, piping hot. And cold too. That’s great as there are few dishes that are as delicious at all temperatures.

What to say ? Boiled pasta, refreshed in iced water, filled with cooled ratatouille. Glazed with sweet chili sauce.

seen here, click here.

It’s a very refreshing first dish.

Poulet farci à la sauge et purée aux olives (chicken, sage, olives, sunny day…)

Sage stuffed chicken and olive mashed potatoes.

Lemon juice marinated chicken breast, filled with sage and cheeese, baked.

Fork mashed potatoes, with a pinch of nutmeg. Topped by minced black olive. Drizzled with fruity olive oil.

Chili and garlic sautéed mizuna.

Baked tomates provençales.

The four aces…
Winner meal !

Chou-fleur à la tapenade – Provence on cauliflowers

Cauliflower with the Provençale sauce tapenade.

Tapenade is a classic paste or sauce from the South of France. I don’t know how popular it is over the world. You can see some ready to use in jars. Making yours is very easy.

It is made by pounding, or blending pitted black olives, with a little garlic, anchovy, lemon juice (a little) and olive oil (a lot). I added herbes de Provence.
You can use it as a dip for raw veggies, as a topping for bread, or like here for hot veggies.

Take a nice cauliflower.

Steam the blossoms.

Add a few cherry tomatoes.

Bring the tapenade.
Enjoy ! It’s simple and delicious.

Soupe de poisson provençale, and sunset on Osaka-ko

Provence’s simple fish soup. Sunlight is minimal these days, the indoor photos… ahem. So in compensation I put you a few outdoors. Osaka-ko, the port of Osaka, to go with a fish dish.

First I made the bouillabaisse.

For the broth, these fish :
mame aji (mini jack mackerels)
With garlic, tomato paste, herbes de Provence, olive oil, onion and potato. I passed it and served the onion and potato.
I was left with the cooked small fish and garlic cloves. Well, it’s easy : I added water, more tomato paste, salt, a little chili pepper, a little paprika, and I mixed with the plunging mixer. I simmered a few minutes, then I passed it again with a chinois (sieve conic like a Chinese straw hat), or any other sieve.

That’s the way to make the simple soupe de poisson with fish too small for other recipes and the parts you don’t use from big fish. That doesn’t cost much in ingredient. No wonder is a favorite offer of restaurants on the Cote d’Azur, they make great profit on it. And they are not alone as many jars of soup, ready to be reheated are sold. When I was a kid, that was a favorite dinner for us. Mum would open a jar for the 3 little piglets we were, and that was a party.

Prepare the eating props :

Rouille sauce. Recipe here.


Cheese (in France, it’s often shredded gruyere, here…that one that melts), and toasted bread. You can rub a cut clove on raw garlic on it, if you want.

Guests add rouille and cheese as they wish …

The steamy hot soup is poured on the bread, and eaten immediately.

Cal 468.4 F22.0g C39.4g P28.7g

Did you know that the initial meaning of “soupe” was bread ? Because “souper” had the meaning of eating bread in Middle-Age. Then, bread was a hard thing, that was systematically covered by broth to make it softer. Later the broth became the soup…

Good night !