Springtime in the South of France means rose all day and lingering feasts al fresco. Whether you make this entire meal—and we suggest you do—or just zero in on a few favorites, we promise you‘ll be itching for your own boules court by dessert.
With our quick-poach method, the leeks melt to tender in only a few minutes. Soft-boiled eggs and a bit of toasted hazelnut complement the shallot vinaigrette and add rich texture
Roasted shallots have a sweet, mellow flavor and become the star of any recipe.
This time of year, especially around Easter, aïoli is the essential condiment. Typically you’ll find this Provençal sauce served on a platter with shrimp, boiled potatoes, green beans, bright spring radishes, and any other produce fresh from the market. These bountiful platters are known as a Grand Aïoli. No southern French feast is complete without one.