There is no need to sell Mediterranean or Provençal cuisine, it already has an excellent reputation. The healthy and natural ingredients used have great effects on your health, and there is nothing better than tucking into a dish packed with flavour.

At the Domaine du Colombier 5 star Holiday village on the French Riviera in Fréjus our guide in the Tourist Office will give you advice on which Provençal markets to visit and which local producers to try.

Every season nature offers different scents and produce. The air in Provence is sweetened by the smell of rosemary and fennel, and the thyme, olive, fruit and vegetable harvests.

Any stay in Provence must be combined with a visit to one of the oil mills. The queen of the oils, the one that flavours your salads and adds a subtle flavour to meats (marinate with Provencal herbs) is without any doubt Olive oil.
Did you know that it takes 5-6 kg of olives to make 1l of Olive oil? Olive oil goes down very easily… it contains vitamins A and E, and is good for your heart and to prevent ulcers. The best olive oil is widely considered to display ‘first cold pressed’ on the label. On the French Riviera, the Domaine du Colombier 5 star Holiday village is a short distance from three reputable olive mills.

Thyme is picked in May-June time and is used to flavour meat and marinades and is also used in herbal teas. Its flavour is strong and its antiseptic qualities for pulmonary infections are well known.

Garlic is picked in May, the pink one is the best, both fragrant yet subtle.
A natural antibiotic and good stimulant, its greatest ‘power’ is lowering blood pressure. It can be cooked (in its skin in a meat recipe for example) or included raw (to go with a salad dressing in a nice green salad). It is present in a number of recipes.

Many other herbs deserve to be mentioned here but why not try them in one of the recipes that we have chosen, and don’t forget to find a wine from Provence to accompany your meal. Produced from vines that grow on drier, gravelly ground with low humus, Côtes de Provence wines are best served chilled. Rosé and white, and not forgetting red, the wines of the region are the perfect accompaniment to our recipes but can also be served as an aperitif. Bon appétit!

Enjoy visiting the French Riviera’s finest wine producers, just a few kilometres away from the Domaine du Colombier 5 star Holiday village in Fréjus.

Château Font du Broc

23km from the Domaine du Colombier

The Château Font du Broc is nestled on the outskirts of the medieval town of Arcs-sur-Argens on the French Riviera. Hollowed 20m underground, the arched Cistercien-inspired cellar, built by the Compagnons du Tour de France, is an hommage to the Abbaye du Thoronet.

Although the surrounding countryside, the architecture and the land are reasons enough to visit this vineyard. It will more likely be of the aroma of their wine that draws you in. Their rosé, red and whites are all well regarded and they were two-time Medaillé d’or winners in Paris in 2014.

Château Font du Broc: http://www.chateau-fontdubroc.com/

Le vin de pêche

Category(ies): ,
le-vin-de-peche-vin-gastronomie

Usually drunk as an aperitif.

In a basin marinate for 7 days at room temperature the following ingredients.

  • 155 leaves of a peach tree, collected during the 2 weeks following the collection of the fruits:
  • 5 litres red wine
  • 1 litre eau de vie

1 week later you filter this mixture and you remove the leaves and add a syrup made of: 900gr sugar dissolved in 250cl water.

Pour into bottles 24 hours later.

Can be enjoyed all year round!

Pain de courgettes de Mamie Lili

Category(ies): ,
pain-de-courgettes-entree-gastronomie

A manager woman, which we won’t forget to be a good cooker too. The recipe of its courgette (zucchini) bread has become the family’s favourite. Appreciated for its freshness, this dish is to be served in the heat of the summer.

Ingredients

  • ½kg of courgettes (zucchinis)
  • 4 eggs
  • 4 tomatoes
  • parsley
  • basil
  • mint
  • garlic
  • gruyère cheese
  • liquid cream
  • salt
  • pepper

en savoir +

Prepare

  • Cut up the courgettes (zucchinis) in fine pieces (3 mm) and steamed (not too much), then to be crushed with fork
  • Cut up:
    • 1 large handful of parsley (keep some for the end of the receipt)
    • 1 large handful of basil (keep some leaves for the end of the receipt)
    • 1 large handful of mint (keep some leaves for the end of the receipt)
  • Then beat 4 eggs out to an omelette
  • Add the crushed courgettes, parsley, mint and basil
  • Add and mix:
    • 2 large handful of Gruyere cheese
    • 3 crushed cloves of garlic
    • 1 spoon of liquid cream
    • salt
    • pepper
  • Butter a cake mould; fill it with your mixture
  • Cook it “au bain Marie”, ½ hour In the oven at thermostat 6.

What is “au bain Marie”: a way of cooking, you must put your mould in a dish filled up with water. Attention the level of the water must be lower than the height of the mould. Water must not pass in the cake mould!

During this time prepare:

  • 4 tomatoes peeled (plunge them 1 second in boiling water and remove the skin) and without the seeds, cut in small dices. Salt a little, they will discharge their water during 30 minutes. Throw away the obtained water.

Un-mould your courgette bread on a dish, let it cool down, then place it for at least 1 hour in the fridge.
Serve the dish surrounded by the tomatoes, powdered with parsley and some leaves of mint and basil for decoration and the taste.

Enjoy yourselfs!

Epaule de mouton farcie à la mode Provencale

Category(ies): ,
epaule-de-mouton-farcie-la-mode-provencale-plat-gastronomie

Ingredients

  • 1 boned shoulder of a young sheep
  • 200gr. of small salted ham
  • pasta or rice
  • 1 glass of white wine
  • 1 egg
  • 8 tomatoes
  • 8 garlic cloves
  • 9 shallots
  • 3 bay-tree-leaves
  • 2 parsley stems.
  • thyme
  • salt
  • pepper
  • olive oil

 

en savoir +

Start with:

1 boned shoulder of a young sheep, place it flat, skin below, and cut out 250 to 300gr of meat that exceeds.
200gr. of small salted ham cut in dices, which you plunge in a pan with boiling water for 5 to 10 minutes.

Then you chop:

  • 3 peeled cloves of garlic
  • 3 shallots
  • a bundle of parsley

You now will pass to a meat grinder, the pieces of meat, the salted ham, the mince of garlic- parsley and shallots.

Beat then with the fork and mix with your stuffing:

  • 1 egg

Add:

  • salt
  • pepper
  • 3 small pinches of thyme

Spread it all over the shoulder, roll and tie it up.

Prepare the sauce: 

  • 6 separately chopped shallots
  • 5 garlic cloves
  • stems of 2 parsley stems.

Then, prepare separately:

  • 8 tomatoes washed (put tomatoes in boiling water for a few seconds, then remove the skin), de-seeded and crushed with the fork.

Take a large pot, warm on a gentle fire 5 spoons of olive oil; put in the shoulder and make it gild while turning it over.

When the shoulder is gilded, add shallots and make them colour lightly, then pour:

  • 1 glass of white wine and let reduce.

Then add:

  • garlic
  • parsely
  • tomatoes
  • 3 bay-tree-leaves
  • salt
  • pepper
  • 2 pinches of thyme

5 minutes later pour in 1 litre of water. Put the lid and leave it simmer for 1h.30 on a low fire.
Cut out the shoulder in parts and serve accompanied by pasta or rice.

Enjoy your meal!

Kumquats confits au cognac

Category(ies): ,
kumquats-conflits-au-cognac-dessert-gastronomie

The recipe requires 10 to 15 minutes work per day over 4 days.

Wash 1kg kumquats and cook them in a pan with cold water for 4 to 5 minutes. Let them drain and rinse them for 10 minutes in cold water.
Drain and put aside. Make the syrup in a pan with 700gr of sugar and 1litre of water. Bring this to boil and add the kumquats. Bring to boil again and then leave for 24 hours.

The next day, you drain the fruits and bring the syrup to the boil and add 100gr of sugar.

Place the fruits back in the pan and bring to boil slowly. Let it cool down for 24 hours. Drain the fruits and add 200gr sugar to the syrup and bring to boil again. Add the fruits and let it boil gently for 5 minutes. Let it cool until the next morning. Place the pan on the heat again and let it boil for 5 minutes.

Then add 1/4litre of cognac and pour in preserving jars.
To be enjoyed after a good evening meal.

 

Beignets de fleurs de courgette

Category(ies): ,
la-region-beignets-de-fleurs-de-courgette

Ingredients for 6

  • 8 anchovy filets cut into 3, making 24 pieces
  • 6 courgettes (zucchini) flowers per person, 24 flowers in total (remove the small prickles at the base) rinse them with cold water
  • 48 leaves of basil
  • 2 eggs
  • milk
  • flour
  • salt
  • pepper
  • olive oil

Fill a flower with a piece of anchovy and 2 leaves of basil.
Close the flower. Prepare the pastry.

 

en savoir +

Salted frying pastry (for 20 to 30 beignets)
Mix:

  • 150 grams of flour
  • 4 pinches of salt
  • 2 pinches of pepper
  • 1 spoonful of olive oil
  • 2 egg yolks (keep the white aside)
  • 15Cl milk

Let it rest for 2 hours, this mixture is called the pastry.
Beat the white of the eggs.
Mix this carefully using a wooden spoon with the pastry.

At the time to pass at table:

  • heat 2 spoons of groundnut-oil in a frying pan

Soak the courgette flowers in the pastry then deposit them in the frying pan: fry 1 min. on each side.
Pose them on absorbing paper and taste while still warm.

Bon appétit!

La castagnole au four

Category(ies): ,
la-castagnole-au-four-plat-gastronomie

Ingredients

  • 1 castagnole (tuna) of 1.5kg
  • 3 tomatoes or about fifteen cherry-tomatoes
  • 4/5 dried fennel stems
  • 1 lemon
  • 10 olives from Nice
  • 4 potatoes
  • 2/3 glaces of white wine
  • olive oil
  • salt
  • pepper

en savoir +

Pre- heat your oven to 250° 

Place in a large oven-proof dish

  • 1 castagnole (tuna) of 1.5kg emptied but not scaled
  • 4 or 5 dried fennel stems of 10cm which you place in his belly

Then draw off a little olive oil on your fish, salt, pepper, return it and start over.

Place around:

  • 3 tomatoes cut into slices or about fifteen cherry-tomatoes cherries cut into 2
  • 1 lemon cut into slices
  • Ten olives from Nice
  • 2 or 3 glasses of white wine according to the size of your dish

Place in the oven, turning it down to 200° and to let cook for 25 to 30 minutes.
You will know that the fish is ready, when its skin inflates, falling apart of the body.
Serve directly to table.

The skin with the scales has the effect of a cover: you strip the top layer of the tuna, it is perfectly cooked.
To be served accompanied by steamed potatoes cut into 2 and that you will pour with some olive oil.

Serve a good glass of white wine from the Provence.

Bugnes de provence

Category(ies): ,
bugnes-de-provence-dessert-gastronomie

Ingredients

  • 1 lemon
  • 2 oranges
  • 4 egg yolks
  • rum
  • 500gr. flour
  • 1 sachet of dried yeast (10gr)
  • sugar
  • icing sugar
  • salt
  • butter
  • milk
  • peanuts oil

 

en savoir +

Mix on the working surface:

  • 500gr. of flour
  • 1 sachet of dried yeast (10gr)

Next Shape it in a little hill and make a little hole in the middle where you put in the zest of:

  • 1 lemon
  • 2 oranges

Next Press 1 orange and add the juice to the hole and add:

  • 4 yolks
  • 2 spoons of sugar
  • 2 pinches of salt
  • 100gr of melted butter
  • 3 spoons of milk
  • 1 spoon of rum

Mix this thoroughly, form a ball and put this in a cloth on a cool place (not in the fridge). Leave for at least 5 hours. Sprinkle the working surface with flour and roll out the dough as thinly as possible, 1 mm thick.

Cut the pastry into pieces:

Rectangles of 3 by 12cm and cut a hole in the middle. Triangles of 8cm and make an hole in the middle where you can fold in one corner, without pressing.

In a deep frying pan heat: 1 ½ litre of peanuts oil.

When this is hot, put in some bugnes. They should not stick to each other, let them colour lightly during 1 to 2 minutes on all sides.

Remove them with a skimmer and let them drain on kitchen paper. Then place it on a serving dish and sprinkle on some icing sugar.

You may need to add some more oil to the pan, wait for it to be hot before continuing to cook your bugnes.

This dessert is a winter speciality and is part of the Christmas desserts in Provence.

 

Le vin de citron

Category(ies): ,
le-vin-de-citron-vin-gastronomie

Also to be drunk as an aperitif.

1 litre of eau de vie in which you let marinate for 1 week at room temperature: The zest of 6 to 7 lemons, cut in pieces.

Filter, remove the zest and add 5 litres of white wine.

Make a syrup with 900gr of sugar dissolved in 250cl of water.

Mix this all together. Let it clear for 1 week.

and then pour this mixture into nice little bottles.

Not to be confused with Limoncello, but just as nice!

 

L’anchoïade

Category(ies): ,
la-region-l-anchoiade

Ingredients

  • 20 anchovy filets in oil that you will crush into pulp with a fork
  • 3 cloves of garlic peeled to be scraped on the points of a fork
  • Olive oil that you mix with the rest
  • pepper
  • 6 stems of parsley chopped

Some add some crushed capers and/or crushed black olives to this pomade.

To be served while drinking the aperitif on toasted bread, or as a sauce to go with a veal scallop (add the anchoïade at the end of the cooking in the frying pan) or as a dipping sauce to your raw vegetables.