Chef Robert Barral, the owner of Café Provence in Brandon, is back in the kitchen on his full schedule after recovering from ...

Jacques wine bar has gone for Parisian flair with a menu influenced by French classics, which don’t really need re-inventing.

Originating in Nice, ratatouille combines aubergines, courgettes, peppers and onions sautéed with herbes de Provence and garlic, with tomatoes added later to create a rich, thick consistency. Equally ...

Ratatouille is a classic French dish that capitalizes on fresh summer produce, such as eggplant, zucchini and tomatoes. Sometimes served as a stew, the vegetables are soft (not mushy) and basking ...

Summer meals, when you don't want to have the stove and oven roaring, should be easy, light, and full of fresh produce. These ...

Transfer the tart shell to a rack and let cool to room temperature, about 1 hour. Meanwhile, make the ratatouille In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook ...

The novelist Joyce Maynard’s four-day road trip in the south of France was guided by pure spontaneity, which is how she ended up in “Le Love Room.” By Joyce Maynard I was finishing up a ...

This marks the fourth contemporary design showcase at the destination, which is set within a 600-acre sculpture park nestled among the vineyards of Provence. Housed in Oscar Niemeyer’s Pavilion – the ...