From cities to quaint towns and everything in between, Provence has something for everyone. Swim in the crystal clear waters of the Calanque de Sormiou in Marseille. Drive with the top down through fields of lavender in Valensole. Experience a bite of just-out-of-the-oven fougasse, a Provençal classic. Stand in awe of the beautiful, white Camargue horses native to the area. Located in the South of France, Provence is uniquely positioned to be a cultural blend of the Mediterranean. Roman landmarks still prevail from the 1st century AD alongside châteaus from medieval times--a varied legacy brightened by the indigenous mimosas and cypresses.Perhaps since the region is well-known for its ability to inspire, it's home to a plethora of festivals such as Rencontre d'Arles, Festival d'Avignon, Festival d'Aix-en-Provence and more, all celebrating the arts. Artists who have praised the unique Provençal light include Cézanne, Van Gogh, Matisse and Picasso. Alexandre Dumas and Jean Giono are among the writers who were drawn to write in the shade of the plane trees.

Provence Glory - Assouline Coffee Table Book

Travel

SIMON, François

Europe

Assouline

The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pâté with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert’s signature Paris-Brest, praline cream in a crisp choux pastry ring, or Île flottante, an island of poached meringue floating in Tahitian vanilla créme anglaise. To accompany the recipes, revered food critic François Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.

French Bistro: Seasonal Recipes

Cookbooks, Food & Wine

Auboyneau, Bertrand

Cooking Education & Reference

Flammarion

Regional & International

Bistrot

Paul Bocuse : Héritage: La vie et les recettes emblèmes d'un gastronome révolutionnaire

Zizza, Patricia

Aux innocents la bouche pleine

Politics & Social Sciences

Social Sciences

ROBERT LAFFONT

Reims City Guide 2020 (français)

DEYDIER, CATHERINE

GUERRIER, Julien

LEONFORTE, Pierre

BRUNET-LHOSTE, Marie-Hélène

Reference

LOUIS VUITTON

Pierre GagnaireDepuis plus de vingt ans, Pierre Gagnaire nous étonne par une cuisine qui ne ressemble &agrave, aucune autre, abolissant, de fa&ccedil,on radicale les fronti&egrave,res, offrant ainsi d'un bout &agrave, l'autre du repas un discours continu, sans réelle rupture. Pour nous aider &agrave, pénétrer dans cet

Sucré Salé (Cuisine - Gastronomie) (French Edition)

GAGNAIRE, Pierre

Beaugé, Bénédict

Cooking Methods

MARTINIERE BL

François Simon is a food critic for Le Figaro.

Hotel Du Cap-Eden-Roc: Cap D'Antibes

Assouline Publishing

Since the earliest times, cacao - chocolate - has been highly valued and served as food for the kings and gods. For Parisians, the word chocolate often follows the name Jean-Paul Hevin. His creations in sugar and cream broke with convention, raising the expectations of a generation and defining what fine chocolate means today. His storied ascension from boyhood in rural France led him through the kitchens of culinary masters and finally to Japan, a land that was open to excellence, humble in learning, and especially respectful of skilfully crafted work. It was here that Hevin formed a philosophy of chocolate built on an addiction of the senses. Today, chocolates that bear Jean-Paul Hevin's name are among the most coveted in the world. Jean Paul-Hevin delves deep into the heart of chocolate through illustrations, recipes, and stories, evoking the rich aroma of Hevin's premier chocolateries, the mystery of his passion, and the desire for one small bite of perfection.

Jean-Paul Hevin

Arts & Photography

Graphic Design

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