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  • Provençal White Wine Beef Daube

    by Audrey

    A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead). Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak. Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always…

  • Garlic Sage Cure-All Soup from Provence

    by Audrey

    So, who else over-indulged last weekend? (everybody raise your hands!) Yep, Thanksgiving was just a few days ago in Canada, and I am sure we’re all in need of some cleansing concoctions… But that doesn’t mean we have to ditch comforting food, right? Stews, soups and one-bowl meals alike are simply perfect to sooth both our souls and tight stomachs – just like this delicate Garlic Sage Cure-All Soup. Known in Provencal French as “Aigo Boulido” (translating as “boiled water”), this Garlic and Sage Cure-All Soup was once a grandmother’s…

  • Pepper Steak with Brandy Sauce

    by Audrey

    The Pepper Steak with Brandy Sauce is a classic of Bistro-style French Cuisine. A thick and juicy steak, adorned by a creamy and fragrant peppercorn sauce, with subtle notes of cognac… It must be enjoyed with a side of French fries, of course! Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”. “Un Steak Frites, s’il…

  • With a crunchy outside and a creamy inside, these canned sardine croquettes are my new summer craving. I serve them with a lemony yogurt dip, for a perfect mix of salty, tangy and smooth flavours. Canned sardines are an institution in Brittany, France. The sardine fishing and canning is, and has always been, a flagship industry of towns along the Atlantic coast, where most canneries remain today.  Most sardines are “preparées a l’ancienne” – which means made the old-fashion way. The sardines are first fried, then dried and finally canned,…

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