We'll cook together recipes that have been passed down through generations of my Provençal family. My mother, my grandmothers, and also my father and grandfathers each had their favorite ones.

It's a simple, hearty cuisine based on quality seasonal and local products from producers who have often become friends.

As a farmer, I grow almonds and Provençal herbs (rosemary, thyme, savory, and oregano), and we'll use my almonds and pick the Provençal herbs for the preparation.

Most of these recipies can be adapted to Vegetarian, Vegan and lactose intolerant

Talking Provence culture, history, people and interact with people is one of the reason I decided to open my kitchen to prepare and share our lunch or diner.

let yourself be tempted