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. Basil is at its best, bringing its punchy flavor to soupe au pistou made with fresh spring vegetables. While the rest of France starts to despair of ever seeing the sun, the days here are already warm and summery. Everything at the market is small, juicy and sweet.

Les Petits Farcis sample Easter menu:

• Artichauts à la barigoule (Artichokes braised with white wine)
• Spring lamb roasted with thyme flowers and two heads of garlic
• Rice with pine nuts and raisins
• Mesclun salad
• Lemon tart