Recipe by Trish Deseine
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
A delicious beef stew.
This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.
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.
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
The season for perfectly ripe summer fruit is unfortunately all too short.
Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
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