Recipe by Trish Deseine
From: Trish's French Country Kitchen
It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.
From: Trish's Paris Kitchen
Ratatouille is a lovely sunny dish from the south of France which combines all those lovely Mediterranean vegetables.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
Mont Blanc is a wonderful classic French dessert - a wonderful, sugary, quick fix.
From: Trish's Mediterranean Kitchen
A lovely sweet and spicy North African influenced dish.
A luxourious combination of two incredibly decadent ingredients.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.
A type of Pizza which is a speciality from Nice.
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