Provencal and Nice cooking.

Simple recipe ideas, full of sunshine. The resulting cooking is, like our terroir, a gay, sunny, colorful cuisine, full of scents and aromatics. It’s an enchantment for the palate. I propose simple recipes, which I tested myself. Provençal regional cooking has a very rich culture and gastronomy. Crossed by the Rhone, the region has a multitude of agricultural resources, which offers an abundance of flavors and diversity of products. In addition, it is located on a zone of paramount influence: the Mediterranean, which is characterized by a large consumption of fruits, vegetables and wine.
On the Nice gastronomic side, the influence of Italian cooking is often perceived. Anyway, take your time for all these recipes. But, never forget that the Provençal has a clock in the stomach and here we eat at noon!
Enjoy your meal.




Specialty of the Champsaur valley in the Hautes-Alpes,

these square rissoles were once served at Christmas dinner. They come in the form of a very thin paste pad, fried and stuffed with mashed potatoes and fresh tomme. They are usually eaten as a starter with a green salad with garlic, or as an accompaniment to a platter of charcuterie. Read more


Pump Oil

pompe à l'huile

Unmissable element of the thirteen desserts in Provence.

The olive oil pump is sweet brioche bread flavored with orange blossom water or citrus fruits. Thanks to olive oil, the pump has a light and very tasty crumb that gives this recipe a taste very different from the ordinary brioche. Read more


Christmas log with chestnuts

bûche aux marrons

What if you made a chestnut log for Christmas?

A delicious traditional chestnut log, with homemade chestnut cream, candied chestnuts with a hint of cognac and organic hazelnuts. Read more

Clafoutis with figs


A delicious recipe made from white figs.

Read more



The Crespeou is a masterpiece of simplicity … and taste!

A real salty cake made of simply stacked omelettes. Originally from the Haut-Vaucluse, the principle has conquered all Provence, because it is the ideal dish to enjoy when the sun burns … Read more


les pieds paquets

This dish Marseille was invented in Sisteron, in the Hautes-Alpes,

to spoil the delicious lamb traditionally raised in this region. If the rich ate leg of lamb at Easter, the poor had invented this dish based on tripe and low pieces, long preparation but tasty result. Read more



If the Lyonnais have the bugnes, the Provençaux, them, have the headsets.

Fine and crispy donuts powdered with icing sugar or crystal sugar. They are tasted for mid-Lent, for Carnival … and as soon as you want to party. Read more

Little Stuffed Nice


The little stuffed are a typical dish of the country Nice,

usually prepared when the weather comes. It is a traditional recipe of the kitchen of Nice which shines the tables of the families since several generations. Read more

The shuttles


In the form of small boats, they are generally used for Candlemas, February 2nd.

They commemorate the arrival of the Saintes-Maries in the Camargue by boat. And if everywhere else we eat pancakes, Camargue, that day, we eat shuttles! Read more


aïgo boulido

This ancestor of the detox soups,

was served after the big festive meals. A grandmother’s remedy to rediscover. Read more