Winter Menu
In winter, chilly evenings provide an excuse to eat a soup of vegetables and walnuts with a generous drizzling of walnut oil, and the celebrated daube niçoise.
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Autumn is the time when juicy figs fall off the tree, when the vegetable harvest is abundant.
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Summer is the time for sun-soaked fruits and vegetables, for ratatouille and salade niçoise.
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Spring is the time for young broad beans, real wild asparagus, spring onions, small turnips and cauliflower, green peas, bitter oranges, green tomatoes, mixed salad, tender fennel, strawberries from...
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