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Ratatouille in Provence

Time for Preparation: 10 minutes Time for cooking: 20 minutes Ingredients (for 4 persons) : - 1 large onion - 1 or 2 eggplants depending on the size - 2 zucchinis - 1 tomato - 2 pressed cloves of garlic - 2 spoons of olive oil - salt, Pepper - herbs of Provence - a blender Preparation of the Recipe: In the blender, Au robot, cut onions into thin slices , place it in a wok or a large skillet. Cut the tomato in Couper la tomate into quarters and add it. During this period, cut the eggplant and the zucchinis. Pour the vegetables in the pan, add little herbs of Provence, garlic, cover it. Stir from time to time, it will be ready in 20 minutes. Notices : This recipe can perfectly accompany with a pork tenderloin or roast chicken. Recommended wines: Viognier
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Time for preparing: 20 minutes   Time for cooking: 40 minutes Ingredients (for 6 persons) : -Olive oil, plus extra for brushing 3 tablespoons -Yellow onions, halved and sliced 1/4-inch thick 2 pounds -Fresh thyme leaves 1 tablespoon -Kosher salt 1/2 teaspoons -Freshly ground black pepper 1/2 teaspoon -Whole cloves garlic 2 -For the dough  (for 2 pissaladieres) -Warm water (100 to 110 degrees F) -Dry yeast 2 envelopes -Honey 1 tablespoon -All-purpose flour, plus extra for kneading 4 cups
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provence-french-riviera_la recette du mois_ratatouille
Temps de préparation : 25 minutes Temps de cuisson : 55 minutes Ingrédients (pour 4 personnes) : Aubergines  350 g Courgettes  350 g Poivrons de couleur rouge et vert  350 g Oignons  350 g Tomates bien mûres  500 g Ail  3 gousses Huile d'olive  6 cuillères à soupe Thym  1 brin Laurier  1 feuille Sel & Poivre  pm Préparation de la recette : 1. Coupez les tomates pelées en quartiers, les aubergines et les courgettes en rondelles. Emincez les...
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Tartines aux anchois frais

La recette de la semaine, tirée du livre L’Or de la Provence imaginé par Elisabeth Scotto et Olivier Baussan, est une entrée. L'huile d'olive se mêle aux anchois pour une recette provençale aussi facile que gourmande. Recette 1. Préparez les anchois : rincez-les, étêtez-les puis ouvrez-les en deux et retirez l’arête centrale. Parsemez les f lets d’anchois de sel, et laissez-les macérer 30 minutes. 2. Au bout de ce temps, rincez-les soigneusement et épongez-les. Séparez-les en filets et éliminez l’arête centrale. 3. Ébouillantez les tomates 10 secondes, puis rafraîchissez-les sous l’eau courante, pelez-les, coupez-les en deux et éliminez-en les graines. Hachez la pulpe. Coupez les olives en copeaux, en éliminant les noyaux. 4. Faites griller les tranches de pain dans un grille-pain. Arrosez-les de la moitié de l’huile puis posez dessus les tomates, les anchois et les olives. Parsemez d’origan, poivrez et arrosez du reste...
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Fonds d’artichaut genre duxelle…(calanque Morgiou)

       6 artichoke hearts (fresh or frozen) - 3 beautiful Paris mushrooms - 1 spring onion - A handful of bacon - 25 cl of semi-double cream - Pepper, a little salt, but not too much because of the bacon - A good handful of cheese - A little olive oil Fill a large pot with water, bring to a boil, then dip the artichoke hearts and cook  for a ¼ of an hour, check it is cooked with the tip of a knife, when it is cooked drain the artichokes. Meanwhile, heat a frying pan and brown the bacon, clean Paris mushrooms, cut into slices, then mix them roughly when the bacon is browned, add the mushrooms and chopped spring onion and then cook for a few moments. Preheat the oven for 10 minutes in a baking dish, put in a little...
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The oil pump

The oil pump is one of the thirteen desserts for Christmas, surrounded by dried fruit, fresh fruit and nougat.  The tradition has disappeared in many families who now prefer the log for dessert. At the Bastide Mamette, every Christmas, we offer our guests the thirteen traditional desserts.   Maintaining the Lou Ferri tradition in the Christmas period. Some come from abroad or from other parts of France to discover this set of candy which comes from another time. Southerners are in turn very happy to rediscover a tradition from their childhood. Ingredients: 500 g flour 100 g of sugar 5 egg yolks 25 g of baker's yeast 150 g of olive oil Zest of one orange finely chopped 1 pinch salt To avoid the bitterness of orange, blanch the zest finely chopped. Dissolve the yeast in a little warm water. In a bowl, mix the flour, salt and sugar. Dig a hole in which you put the egg yolks, yeast, olive oil and orange zest. Knead the dough for about ten minutes...
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