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:
"I must tell you that the day Jeanie and I spent with you was my favorite of our trip to the south of France. From the minute we met at the market to our goodbye at the end of our wonderful class I enjoyed every minute. Your menu choice was perfect and your instruction excellent. I wrote a review of our trip to Fodor's talk forum and highly recommended your classes. I do hope that I will have the good fortune to visit Nice and take another class with you. Thank you very much."
Debbie MacLean, Boston
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