Leek vinaigrette is a classic French dish of tender leeks dressed in a tangy mustard vinaigrette, finished with herbs, croutons and chopped eggs, it’s an elegant starter or a great side dish.

This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!

A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.

A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.

A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.

A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.

A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.

Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.

A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.

Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.

A delightfully decadent dish of melted cheese, served in a sharing pot over a low flame, accompanied by stale bread and other dipping items.

Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.

A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.

A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.