Between the Mediterranean and the mountains, between vineyards and olive trees, Provence is a blessed region for gourmets : its cuisine, its products and its chefs make the whole world dream.
At this time of year, what is called the off-season is a godsend for all those who want to discover authentic products such as chickpeas and lentils, autumn fruits such as quinces, apples and chestnuts, not forgetting the olive oil whose harvest has just started.
Provence is also the region of producers and Nathalie Helal invites them to present their specialties to us: artisan pasta, olive oils and candied fruit…
Around Nathalie Helal, The Gourmet Stage receives Catherine Roigauthor of Provence published by Hachette Pratique, Mireille Thieuloymeunière and pastière (maker of artisanal pasta) at the Moulin Mas de Daudet in Fontvieille, Emmanuelle Decheletteolive oil sommelier and founder of the Olio Nuovo Days movement, and Pierre Lilamandmaster artisan-confectioner in Saint-Rémy-de-Provence.
Prepare your recipe books
A word of advice: prepare your address books and recipes, you will be full of finds, each more irresistible than the next, and to whet your appetite, here is a recipe for soft almond olive oil from pastry chef William Lamagnère, easy to make and delicious!
Recipe for soft almond olive oil cake (by pastry chef William Lamagnère)
For a springform pan 25 cm in diameter
200g olive oil
400g almond milk
300 g caster sugar
600g ground almonds