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Archive for the ‘Food’ Category

Lots of choice for outings this weekend: a major cartoon festival, ‘open-doors’ by artisans, free rally car racing or a purely Provencal goats festival. (more…)

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Some days ago, I read this comment on Aixcentric:

“In your very comprehensive survey of Aix restaurants, I couldn’t find any mention of House of Cookies, rue Boulegon (but maybe it’s just my mistake!) It’s a lovely place, American vintage-oriented, and the owner, Laetitia, makes the best scones/muffins/ cookies/pancakes in Aix (she makes the cakes for Book in Bar!) You may feel like having lunch there too, one of these days!”

and decided to investigate…. (more…)

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The new fraises garriguettes have arrived in Aix and my goodness are they good!

Some years ago, La Provence published a recipe for a tiramisu with raspberries but I’ve found strawberries are just as delicious, and this is now a firm favourite.  Scroll down for the recipe  which also includes those very French biscuits, Roses de Reims. (more…)

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Lots going on. Even if these events are not to your taste, it’s worth knowing about them so you can steer clear of traffic and crowds if need be!  We once set off for Arles and met police road-blocks – we hadn’t realised there was a feria taking place: not the best day for a peaceful walk around the old town!  Here are some events to enjoy or avoid as the mood takes you… (more…)

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This celebration of local delicacies takes place this weekend, Saturday 24th and Sunday 25th, at the Couvent des Oblats, 54 cours Mirabeau. (more…)

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First up is the wine and gastronomy festival, Bacchus, which has been running now for 20 years. For three days, 23, 24 and 25 March, the town centre will be filled with stalls, street entertainment and music.  Visitors can taste local Provencal wines of course but also those from other regions of France and Italy. (more…)

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It’s so cold that comfort food is called for.  ‘Parsnip, Broccoli and Goat’s Cheese Bake’ is a delicious hassle-free dinner: I served it with garlic and rosemary flatbread.  The bonus is that it cooks in the oven so the kitchen heats up too!

The recipe had to be amended slightly as I didn’t have any goat’s cheese; but I think any cheese should do. It turned out to be delicious…recommended!

(more…)

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