Gibier sauvage, cuisson au feu et saveurs de Provence.
A cold summer pasta salad inspired by rugby Sundays and the Maussane-les-Alpilles market, with aubergine, courgette, tomato, olives, lemon, basil, and goat's cheese.
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From La Tapy's creme fraiche to the table in under twenty minutes - three butters from one session: natural, salted, and herb.
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The long cook that makes everything else worth it - a deeply reduced veal stock that sets solid when cold and transforms any sauce, braise, or potjie.
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Le condiment provençal essentiel — olives noires, câpres et anchois mixés en quelque chose de magnifique.
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Un poulet rôti classique avec toutes les herbes et saveurs de l'été provençal.
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