A Year in Provence...

This Cod dish was created by our dear friends Rita & Sylvain, a dynamic duo that planned a marvelous dinner where the Cod was the hero of the evening. Peel several potatoes and slice lengthwise about 1/4 inch thick. Place in a bowl of water for 20-30 minutes. Slice several yellow onions into rings also 1/4 inch thick. Place in separate bowl. Toss a handful of cherry tomatoes in olive oil and Provençal spices and set aside. In a large ovenproof dish scatter the onions and driz

This is a great starter for an autumn evening, it's a rich and decadent way to start the meal. One bundle of Swiss chard 1 large Spanish onion 6 farmer's eggs 1 cup crème fraîche 1/4 Cup extra virgin olive oil Sea salt flakes Cut onions into slices, and place In large pan with olive oil. Carmelize for 10 minutes, then add the cut up swiss chard, and toss togtehr for two minutes. Take 6 ramekins and butter the inside, then place the Swiss chard in the bottom and add eggs, one

Rose meringues are a Provençale specialty, this is a classic recipe with a modern design twist. By adding a violet colored powder sugar coating, the light rose color of the meringues is contrasted, creating a beautiful . 4 egg whites 1 cup of sugar 1 Tbsp of rose syrup 1 drop of rose coloring 2 drops of violet coloring 1/4 cup of confectioner's powder sugar In a blender, whisk the egg whites while slowly adding the sugar and drop of rose coloring. As the egg whites become fl