Flavors of Provence/Côte-d'Azur
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PrintBaked goods
Candies and sweet temptations
Cookies, brownies and petits fours
Dips and spreads
First courses (general)
Fish
Lucie Passédat's Favorite Sea Bass
Gérald Passédat, Le Petit Nice-Passédat, France
Gérald Passédat, Le Petit Nice-Passédat, FranceMarinated Sardines
Alain Llorca
Red Mullet and Grilled Vegetables with AnchoiadeStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceFlour and semolina
Panisse
Alain Llorca
Mayonnaise-type sauces
Offal/Tripe Products
Calf's Liver with Melon and Red OnionJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FrancePoultry and feathered game
Quiches, savory pies and tarts
Asparagus Tart
Christian Willer, La Palme d'Or, Cannes
Salads
Asparagus Salad
Christian Willer, La Palme d'Or, Cannes
Sandwiches and canapés
Vegetable Bruschetta with Anchoiade
Alain Llorca
Sweet breads
Tapas and small bites
Totally chocolate
AcariguaStéphane et François Raimbault, L'Oasis, France
Stéphane et François Raimbault, L'Oasis, FranceChocolate "Marbré"
Alain Llorca
Vegetables
Asparagus Ragoût
Christian Willer, La Palme d'Or, Cannes
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer, La Palme d'Or, Cannes
Printanière of Purple Asparagus and Morels
Christian Willer, La Palme d'Or, Cannes
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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