Wild game, fire cooking, and the flavours of 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.
Get the recipe →
From La Tapy's creme fraiche to the table in under twenty minutes - three butters from one session: natural, salted, and herb.
Get the recipe →
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.
Get the recipe →
The essential Provençal condiment - black olives, capers, and anchovies blended into something magnificent.
Get the recipe →
A classic roast chicken with all the herbs and flavours of the Provençal summer.
Get the recipe →