Lavender honey harvesting. The bees here produce something magical.

Fig season is here. Roasted with goat cheese and honey. Simple perfection.

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

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

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

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

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

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

Blind taste test with friends. They couldn't believe this was homemade.

Bouillabaisse from the Marseille fishing port. Eight types of fish, one perfect broth.