Description
by Jean-Pierre Boué & Fatima Khlifi
Soupe au Pistou
A classic of Provençal cuisine, this soup showcases the regions lovely seasonal vegetables like white beans, carrots, and zucchini. The soup is enriched with coquillette pasta (a smaller version of the familiar elbow macaroni) and crowned with a spoonful of pistou — a French cousin of Italian pesto, made from garlic, fresh basil, and olive oil.
Poulet à la Provençale
This French country dish features roast chicken pieces cooked with tomatoes, garlic and olives, infused with herbes de provençe, the distinctive mix of dried rosemary, marjoram, savory, basil and thyme that defines many Provençal dishes. Served with ratatouille, the celebration of the Mediterranean garden; this colourful summer vegetable stew combines zucchini, eggplant, bell peppers, and tomatoes with onions, garlic, olive oil, and herbs, along with a touch of ground coriander.
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Ratatouille aux Lentilles et Pomme de Terre Rôtie
For a hearty vegetarian dinner, the traditional ratatouille is enriched with lentils and beans, and served alongside garlic roasted potatoes
Both meals are served with a side of white rice.
Pomme Tatin
A lighter version of the renowned Tarte Tatin, a kind of apple upside-down cake made famous by the Tatin sisters. A wonderful example of French culinary magic, a humble, fresh apple transformed into a luscious, golden, buttery and deliciously caramelized delicacy.
