Monday, 20 July 2009

Tastes of Provence

Grilled Figs

Black currants

Apricot Chutney

7 local onions

Sanglier - Wild Boar, roasted for 6 hours

Confit d'Ail - Caramalised garlic

Grilled Courgettes

Salad of Roasted Carrots, Onion & Haricots

While the spirit of Provence is fresh in my mind, here are some images and local ingredients, cooked simply.


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