Les Coquilles St. Jacques or scallops are not harvested anywhere near Provence but they are on every menu come the end of the year holidays. These delicately flavored shellfish are fished along the coasts of the Atlantic and the English Channel from October through April.
If you have always wanted to have your own truffle reserve here is your chance - and it's hassle free. The Martino family have been working with INRA The French National Institute of Agricultural Research (www.international.inra.fr) to perfect growing techniques.
Also called the Black Trumpet, these mushrooms are known in France as Trompette des Morts which literally means the Trumpet of the Dead. It’s not a very appetizing name but it is the most delectable mushroom. This season the markets of Provence offer a wide selection of mushrooms. We have had regular rainfall this autumn which makes for a good mushroom harvest.
The 2010 edition of the reference in restaurant and gourmet addresses was official released on June 7th in Lourmarin. Provençal chefs Reine Sammut (www.reinesammut.com) and Jean-Jacques Prévôt (www.restaurant-prevot.com) greeted the guests with some examples of their culinary delights.
May 16, 2010 is the day the village of Banon (Luberon) will be honoring it's delicious goat cheese aptly named Banon. Made from non-pasteurized whole goat cheese, a Banon has the peculiarity of being delicately wrapped in chestnut leaves before being individually packaged with raffia.
Jean-Baptiste Reboul is to Provençal cuisine what Julia Child is to French cooking. Every French person has heard of him the same way every American interested in French food knows about Julia Child.
Michelin star chef Eric Sapet, La Petite Maison de Cucuron, will be launching his new cook book "Mes Cours de Cuisine" at the FNAC Valentine in Marseilles on May 8, 2010 at 3:30 pm. It’s not just a book signing – it’s a full on cooking demo.
A proposed ban on industrial fishing for blue fin tuna has French, Italian and Spanish fisherman in an uproar. In France the industry concerns over 200 boats and 1000 fisherman most of them based in the city of Sète west of Marseilles.
Olivier Baussan, the founder of the ultra successful L'Occitane line and the man behind Olivier & Co, has a new venture these days. Having sold off his two previous companies he has come up with yet another great idea which continues to promote Provence.
On December 24th just after the celebration of midnight mass 13 desserts which symbolise Christ and the 12 apostles are served. In Provence there is no traditional cake or pie at this time of year. Instead they prepare a gathering of what used to be exotic fruit and nuts that came to the seaport city of Marseilles from other Mediterranean ports.
The 16th Annual fair opens its doors in Arles from November 26-30th, 2009 from 10 am - 8 pm daily. Discover antiques, pottery, santons, wines and find foods from local producers like goat cheese, honey, cured meats, olive oil, Camargue rice and salt. Have a look at the website to spot which of the 150 exhibitors you don’t want to miss. www.provenceprestige.com
And I’m even more enthused about being able to visit a local producer of the prized spice located at the foot of the Dentelles de Montmirail.