October 2023

The “Gibassier” is part of the famous thirteen Christmas desserts in Provence. Very often confused with the “pompe à l”huile“, it is harder and its texture quite crusty. It is very easy to make and keeps several days. No waste guaranteed! All you need is a lot of excellent quality olive oil! To prepare THE …

For those who have never heard of “tielle”, it is a food specialty from Sète, a small town by the mediterranean coast in the Languedoc. The stoy goes that this recipe was imported by Italian immigrants from the Cianni family more than 50 years ago. It is a delicious octopus pie. You will need to find …

The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers all the main food specialties from Sète: stuffed squid and mussels and cuttlefish in rouille sauce (aïoli & saffron based sauce). …

I have had this recipe in the corner of my mind for a long time. It is a typical dish from the Languedoc, from the “Hérault” area more specifically, near Montpellier. “Escoubilles” in the local dialect means “trash”. In my childhood my brother and I used to hang around the “escabouilles” in Vendémian, before there …