Seasons of Nice

Spring Menu: Spring is the time for young broad beans, real wild asparagus, spring onions, small turnips and cauliflower, green peas, bitter oranges, green tomatoes, mixed salad, tender fennel, strawberries from Carpentras, artichokes, brousse (fresh cheese), and new olive oil.
Summer Menu: Summer is the time for sun-soaked fruits and vegetables, for ratatouille and salade niçoise.
Autumn Menu: Autumn is the time when juicy figs fall off the tree, when the vegetable harvest is abundant.
Winter Menu: In winter, chilly evenings provide an excuse to eat a soup of vegetables and walnuts with a generous drizzling of walnut oil, and the celebrated daube niçoise.
Reserve your market tour and cooking class.
Contact Rosa Jackson for answers.

Standing ovation

Hi Rosa,

We arrived home today after a lovely visit in Provence.  Of course, the
cooking class and tour of the market was the highlight of the trip!
I think we mentioned that we would be meeting a group of friends, and each
of the couples had one night to cook dinner for the rest.  Larry and I
recreated the menu from class - and I must tell you, we got a standing
ovation!  It was so much fun to use fresh produce in a (more or less)
traditional menu. It was a treat to have the class in your home - that touch
added warmth that we appreciated very much.

Heather Madden-Johns, Vancouver, Canada
September 2010

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