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

Calanques picnic preparation. Outdoor dining on the Mediterranean cliffs.

Kitchen disaster turned into my most requested recipe. Happy accidents are real.

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.

Pissaladière recipe: The onion tart that's Provence's answer to pizza.

The importance of local sourcing. Everything I cook comes from within 100 kilometers.

Morning at the Noailles market. The spices of North Africa meet French technique.

Ratatouille Niçoise the traditional way. Each vegetable cooked separately, then combined.

Cheese course: How to compose a French cheese plate that tells a story.