Pastis culture in Marseille. The anise aperitif ritual of the South.

Calanques picnic preparation. Outdoor dining on the Mediterranean cliffs.

Secret ingredient that elevates every dish. Once you know, you can't go back.

My cave à vin. The wine collection curated for Provençal cooking specifically.

A year cooking from the French Mediterranean. Sun, salt, and shared tables.

Socca tutorial: Chickpea flatbread from Nice that's crispy, hot, and addictive.

Olive tapenade recipe. Black olives, capers, anchovies. The spread of the South.

Wine pairing masterclass: Rosé de Provence with Mediterranean seafood.

Christmas in Provence: The thirteen desserts tradition. Every single one documented.

Cooking for a crowd: My strategy for feeding 20 people without losing my mind.