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

Lavender honey harvesting. The bees here produce something magical.

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

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

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

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

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.

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

Fresh pasta with pistou sauce. Basil, garlic, and Provençal olive oil.