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favorite food.

🇫🇷Provence, France

Artichauts à la barigoule

Artichauts à la barigoule are young artichokes braised with aromatic vegetables, herbs, olive oil, and white wine.

🇫🇷France

Blettes à la voironnaise

Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.

🇫🇷Provence, France

Bohémienne

Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.

🇫🇷Lyon, France

Cardons à la moelle

Cardons à la moelle combine tender cardoon stalks with bone marrow and a rich Lyonnaise gratin or sauce.

🇫🇷France

Endives au jambon (Baked endives and ham)

Endives au jambon are Belgian-style chicory wrapped in ham, covered with béchamel, and baked until gratinéed.

🇫🇷Provence, France

Fenouil braisé (Braised fennel)

Fenouil braisé is fennel slowly softened with olive oil or stock until tender, sweet, and lightly caramelized.

🇫🇷Occitanie, France

Gratin d'artichauts (Artichoke gratin)

Gratin d’artichauts is artichoke hearts baked under a browned layer of cream, breadcrumbs, or cheese.

🇫🇷Lyon, France

Gratin de cardons

Gratin de cardons is tender cardoon stalks baked with béchamel and cheese until bubbling and golden.

🇫🇷Provence, France

Provencal Tian

Tian provençal

Gratin of layered vegetables baked in an earthenware dish.