Chevre Chaud
Borne de Mimosa

D'un Gout a l'Autre, Nyons
Mouse Chocolat
Les Oliviers, Nyons

As Julie Child and Jacques Pepin would say, "Bon Appetit",

Are you getting the picture. From Cote d'Azur to Haute Provence, the delicacies of French Cooking are savored in every moment of a two hour lunch or three hour dinner. It never ever seems slow. The pace is perfect. Sit back relax, enjoy the ambiance because you are in for the meal of a lifetime ... time after time.

I didn't get a photo of Pears Poached in Port ... .probably because after a lovely bottle of wine, the photographer in me sat back to enjoy "le conversation" avec mon cher Dick. But I must tell you that La Belle Ecluse in Bollene's ambiance is "une grande demeure aristocratique batie en 1826". It would would be a magnificent place for a marriage banquet. This village is just a pinch into Languedoc.

Cassis: Breathtaking beauty on this deserted beach in March. Toss your blanket down, open your picnic basket along with a bottle of Cote du Rhone, fresh fromage chevre , un pommes, and a baguette. Voila! Une picnic! Bon Appetite.

Jean Claude Trois de Ville - Executive Chef l'Oliviers in NyonsNYONS: Mouse Chocolat cannot compare to the wonderful greeting we received at l'Oliviers with our dear immobelier Martine LeBrun of ImmoSweet Home. In the photo to the right Jean Claude, his wife, Dick and Martine give me a big smile after the most delicious 2 1/2 hour relaxing, getting to know us lunch when we arrived in Nyons. Needless to say, our pied-de-terre is in Nyons.

Recipes will be archived for your reference. This recipe (although prepared by a chef at the Robert Ash Cookery School in Burgundy) is a favorite of the French in Provence. We had this most special desert in St. Paul Trois Chateau L'Esplan.

Recipes: JANUARY 2005

Pears poached in port - In the spirit of Christmas cheer, Robert Ash Cookery School at Rue du Lac www.theinternationalkitchen.com/ash.htm offers this recipe for pears poached in port. It will serve six and is a lighter alternative to the usual puddings, as well as looking beautiful on the plate. Peace, happiness (and good eating) for Christmas and 2005!

PEARS POACHED IN PORT

Peel the pears, then take a thin slice off the bottom of each one so it stands upright. Using a small narrow-bladed knife, cut halfway into the neck of the pear just above the bulbous part and above the core; be careful not to cut right through. Then use a corer to remove the core from the base of the pear; the cut you have made above the core will enable you to remove the core without disturbing the stalk. Place the pears into a high-sided saucepan that will hold them tightly; it should not be deep enough for them to float. Put all the ingredients into the saucepan and top up with water to just below the stalks. Bring to the boil, cover with a lid and reduce the heat to a simmer. Poach for 30-45 minutes or until the pears are tender; this will depend on their variety and ripeness. Leave to cool slightly, then carefully remove the pears to a shallow dish. Bring the syrup to the boil again and reduce until it coats the back of a spoon. Let the syrup cool to tepid and pour it over the pears. Chill, spooning the syrup over the pears from time to time. Listen to your guests rave about your cooking.

Bien Amicalement,

Carol