Summer Tellin Risotto🏖️🍽️
Sunrise Tellin Risotto Tellins are little seashells that are very common on the Mediterranean coast, especially near Sète in the Languedoc. My mum used to cook them with rice, just like in this recipe. 1,5 […]
Tag: Languedoc
Zézettes de Sète with Melon & Noilly Prat salad
With this recipe I introduce you to two local products from the South of France: Noilly Prat, a vermouth made in the small town of Marseillan, between Montpellier and Béziers, and zézettes de Sète on […]
Fish & Squid Cannelloni, Saffron Tomato sauce
I had in the freezer some white fisf fillets and some squid, and as I like cannelloni, I made a Mediterranean version of them, using some saffron, this magic spice that I love. So please […]
Honey roasted figs & Noilly Prat Tiramisu
A slightly different version from the classic Iitalian Tiramisu, with some Languedoc influences, to use the last figs of the season. For those of you who have never heard of Noilly Prat, it is a […]
Food recipes
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Strawberry & White Peach salad with a mint, honey & Muscat de Frontignan infusion
This is a very quick and easy Strawberry & White Peach salad recipe, using some Muscat de Frontignan for the Languedoc touch 😉 Serves 4 – 10 minutes Ingredients 400 g strawberries 4 white peaches […]
Stuffed squid from Sète
Today let me introduce you to a recipe that means a lot to me, as it was my mum’s specialty: Stuffed suid from Sète. The recipe was already in my seafood macaronade, but it deserved […]
Salt Cod brandade recipe (“brandade de morue”)
“Brandade de morue” is a local specialty from Nîmes, in the South of France. It is a sort of fish mash. It takes its name from the verb “brandar” which means in occitan (old local […]
Summer Brandade Ravioli
This is the first time I ever manage to make my own ravioli! The secret: you should not put too much stuffing and you should try not to put any air in them (otherwise they […]
Camargue Tart: Rice crust, Brandade, Black Olives & Fresh Tomato topping
This week-end there is a Festival in the town of Arles (Festival des Sud). This gave me the idea of a tart with a “Camargue touch”, with ingredients typically from that region: Camargue rice of […]