Recipes - Latest articles

Back to the source: the perfect Provencal appetizer

Back to the source: the perfect Provencal appetizer

To extend the summer, what better than to treat yourself to a special shared moment enjoying an appetizer with Provencal flavours? L'Occitane reveals some authentic regional recipes for finger food that your friends and family will love.
31-08-2016 17:14:00
3 unusual ways to enjoy roses

3 unusual ways to enjoy roses

The queen of flowers, roses are much less well-known in cookery than in cosmetics and perfumes. As beautiful as they are delicious, roses have more than one trick up their sleeves. As proof, here are 3 recipes that go beyond the ordinary.
28-07-2016 0:16:00
Return to the source: Tart Tropézienne

Return to the source: Tart Tropézienne

Dreamed up by Alexandre Michka, a Polish pastry chef working in Saint-Tropez, this brioche filled with citrus cream is now the gourmet icon of the Côte d'Azur. Created back in 1955, its popularity stands the test of time.
27-06-2016 12:34:00
3 detox water recipes to get ready for summer

3 detox water recipes to get ready for summer

Refreshing and delicious, detox water is filled with fruity flavours. L'Occitane presents 3 delicious recipes for this super-healthy drink, endlessly drinkable for summer.
26-05-2016 15:58:00
Back to the source: Provençal vegetable tian

Back to the source: Provençal vegetable tian

Warm weather is here, and with it comes the taste of sun-drenched vegetables. Taking its name from the earthenware dish traditionally used for baking it, the tian's blend of aubergine, tomatoes and courgette is bursting with the flavours of the South of France. A delightful dish!
25-04-2016 11:45:00
Three floral recipes to celebrate Spring

Three floral recipes to celebrate Spring

As the warmer days make their return, these flowers practically invite themselves onto our plates. Discover L'Occitane's three springtime recipes to bring a touch of originality to your dishes.
30-03-2016 16:43:00
A tasty treat: recipe for honey and lavender macaroons

A tasty treat: recipe for honey and lavender macaroons

With a crunchy outside and melting middle, macaroons are a guaranteed hit... Fancy a sweet treat with all the flavours of the south? L’Occitane presents its honey and lavender recipe!
25-02-2016 12:11:00
3 recipes for a good healthy start to the year

3 recipes for a good healthy start to the year

If there is a good resolution that you should stick to, it is to take more care of yourself, and one way to do so is by enjoying small healthy dishes. Discover our 3 balanced and delicious recipe ideas to start the year off lightly.
07-01-2016 17:31:00
The festive aperitif created by L'Ebénisterie

The festive aperitif created by L'Ebénisterie

The restaurant L’Ebénisterie features as a firm favourite among the fashionable new places in Marseille. For our festive partnership, the restaurant's team have created an aperitif recipe for L'Occitane consisting of a cocktail and amuse-bouche featuring flavours from the city and elsewhere.
09-12-2015 10:40:00
Stuffed guinea fowl with a medley of heirloom vegetables, by René Bérard

Stuffed guinea fowl with a medley of heirloom vegetables, by René Bérard

The festive season has always been about enjoying good home cooking with a large gathering of family and friends. To mark this occasion, chef René Bérard has an inventive recipe for us for that Christmas favourite, poultry, combining authentic tastes with refined cuisine to delight all foodies.
10-11-2015 10:55:00
Calissons: The Prized Delicacy of Aix-en-Provence

Calissons: The Prized Delicacy of Aix-en-Provence

The diamond-shaped delicacy with a hint of bitterness, the Calisson is undoubtedly the star of Aix-en Provence. Delighting Queen Jeanne at her marriage to King René in 1454, this delicate confectionary was compared to a "caress" or “calin”, and thus inherited a name on a par with its gourmet taste.
12-10-2015 10:25:00
Bouillabaisse in 3 Stages by Chef Ludovic Turac

Bouillabaisse in 3 Stages by Chef Ludovic Turac

With its name alone, Bouillabaisse evokes all the flavors of Provence. Inherently tied to Marseille where it was born, this delicious fish broth, once reserved for the most modest households, today wins over the best addresses on the Old Port, including the restaurant "Une Table au Sud" from chef Ludovic Turac, who dedicates this gourmet recipe to it.
22-09-2015 17:46:00
Smoothies: 3 Detox Juice Recipes for the End of Summer

Smoothies: 3 Detox Juice Recipes for the End of Summer

A real concentration of freshness and creaminess, the smoothie is the perfect way to enjoy the health benefits of fruits and flowers. With rose, rosemary, orange or bergamot, discover our three Provencal recipes for a vitamin enriched return to work!
27-08-2015 9:50:00
Lavender Ice Cream: A Delicious Dessert from Olivier Perrière

Lavender Ice Cream: A Delicious Dessert from Olivier Perrière

The star of the summer, ice-cream refreshes the palette of all gourmets throughout the season. A little treat that master ice-cream maker Olivier Perrière adapts across more than 70 flavors, including this delicious traditional recipe with a scent of the South, that spotlights Provence’s ubiquitous “blue gold.”
28-07-2015 15:17:00
The Crespeou, The Traditional Provençal Layered Omelet

The Crespeou, The Traditional Provençal Layered Omelet

With the arrival of the warm months, the Crespeou returns to the table as a prized recipe at the aperitif or for summer meals. Originally from the Upper Vaucluse region, this savory cake made of layered omelets, rich in color and flavor, is a simple recipe loved by all gourmets!
29-06-2015 14:15:00
The Verbena Cocktail: A Fresh Summer Drink by Guillaume Ferroni

The Verbena Cocktail: A Fresh Summer Drink by Guillaume Ferroni

With summer approaching, the bartender Guillaume Ferroni shares a recipe for a refreshing non-alcoholic cocktail, where lime and verbena form a refreshing duo of Provencal accents, to be enjoyed without moderation!
28-05-2015 10:15:00
Provence. The Best Recipes – Salade Niçoise

Provence. The Best Recipes – Salade Niçoise

Neither lettuce nor rice nor beans nor potatoes belong in an authentic Salade Niçoise. The only variation tolerated is to replace on special occasions the anchovy by tuna in oil, or even grilled tuna. But never combine tuna and anchovies!
29-04-2015 17:46:00
Provence, The Best Recipes – Panisses

Provence, The Best Recipes – Panisses

In the village of Estaque, just west of Marseille, they don’t eat fries but rather servings of panisse, a fried chickpea flour preparation, originating from Liguria. This chickpea preparation is known as ‘cade’ in Toulon and ‘socca’ in Nice, where it is cooked over a wood fire in a huge dish, and its dough includes olive oil. Chickpeas remain the No. 1 ingredient in local street food of the region!
28-03-2015 12:16:00
Provence, The Best Recipes – Pan Bagnat

Provence, The Best Recipes – Pan Bagnat

Literally meaning "wet bread," the traditional sandwich of the fishermen and workers of Nice is soaked in olive oil and tomato juice. Its filling is a cousin to the Salade Niçoise. Enjoy some real Provencal street food!
25-02-2015 12:30:00
Provence, The Best Recipes – Navette Biscuits

Provence, The Best Recipes – Navette Biscuits

Shaped like small boats, these biscuits are typically served at Candlemas, on February 2. They commemorate the arrival of the Three Marys to the Camargue by boat. And if all over France, we eat pancakes on that day, in Marseille we munch on Navettes.
29-01-2015 16:30:00
Mathias Bettinger’s White Truffle Tagliatelle

Mathias Bettinger’s White Truffle Tagliatelle

With pride of place this season, the white truffle is prepared in so many ways to satisfy the most demanding palates. Mathias Bettinger, Chef at the Château des Alpilles, divulges an original recipe that pairs the famous "white gold" with delicious homemade tagliatelle, in the spirit of his Mediterranean cuisine.
27-01-2015 15:38:00
Estérelle Payany : A Provencal in the Kitchen

Estérelle Payany : A Provencal in the Kitchen

Native to the Mediterranean and passionate about cooking, Estérelle Payany dreamed of writing about the gastronomy of Provence. In her new book "Provence, les meilleures recettes,” presenting the best recipes of Provence, she spotlights this cuisine of near and far.
22-12-2014 15:00:00
Provencal Iced Nougat Recipe by Armand Arnal

Provencal Iced Nougat Recipe by Armand Arnal

The chef of the La Chassagnette restaurant in Arles revisits for L’Occitane the Thirteen Desserts of Provence with an original iced nougat recipe accompanied by a brioche bun, and served with seasonal fruit. A recipe to test for the holiday season!
18-11-2014 12:51:00
Provencal Landscapes in Fall

Provencal Landscapes in Fall

Without a doubt, autumn in Provence is magical. The leaves change to orange and yellow and the landscape is adorned with the warm colors typical of the change of season.
04-11-2014 15:02:00
Swiss Chard Pie, A Dessert of Provence

Swiss Chard Pie, A Dessert of Provence

In the lead up to Christmas, Armand Arnal, chef of Arles restaurant La Chassagnette, revisits the tradition of the 13 desserts of Provence with this inspiring and generous dessert recipe.
31-10-2014 12:29:00
Apricot & Almond Tart

Apricot & Almond Tart

In the mood for a sweet break? Virginia Besançon shares the secrets of the Apricot and Almond Tart that she prepares in her restaurant Les Petites Tables in Volx. A guaranteed delight!
23-09-2014 14:58:00
Zucchini Carpaccio with Parmesan & Lemon Olive Oil

Zucchini Carpaccio with Parmesan & Lemon Olive Oil

Not sure what to prepare for your guests? At the head of the restaurant Les Petites Tables in Volx, Virginia Besançon shares a typical Provencal recipe with us that is easy to make. Treat yourself!
23-09-2014 14:52:00
Rouge Guinguette, a Charming Countryside Bistro

Rouge Guinguette, a Charming Countryside Bistro

That’s what the residents in the village of Jouques think! Inaugurated in July 2012 by Christine Charvet, Rouge Guinguette is one of those countryside bistros that has it all. Tastefully decorated, the restaurant offers an enticing wine list and delicious yet simple cuisine.
06-03-2014 16:10:00
Provençal Cherry Clafoutis

Provençal Cherry Clafoutis

It’s in Saint-Saturnin-Les-Apt, a small village located an hour from Aix-en-Provence, that the culture of “red diamonds” takes root. Crunchy and delicious, cherries arrive on our tables today in the form of a clafoutis. This typically Provencal dessert is simple, authentic and delicious!
31-01-2014 14:31:00
Recipe of the provençale tapenade : the major component of a great meal !

Recipe of the provençale tapenade : the major component of a great meal !

Made with green or black olives, and with capers, the tapenade is almost essential for a good meal with friends or family, in Provence and everywhere... Find out how to make it with an easy and tasty recipe.
29-09-2013 8:00:00
“Petits Farcis” or Stuffed Vegetables from Nice

“Petits Farcis” or Stuffed Vegetables from Nice

This both unusual and traditional recipe is on the menu at "La Petite Maison de Nicole", one of the restaurants at the Majestic-Barrière Hotel in Cannes which is under the direction of the talented chef Bertrand Schmitt. Peppers, zucchini, eggplants, tomatoes; this dish will delight lovers of Mediterranean flavors.
26-09-2013 9:15:00
Goat Cheese Terrine with Thyme & Marinated Vegetables

Goat Cheese Terrine with Thyme & Marinated Vegetables

This Provençale recipe is by Bertrand Schmitt, chef of "La Petite Maison de Nicole", one of the famous restaurants in the Majestic-Barrière Hotel in Cannes. Quick to prepare, it will delight all lovers of goat cheese and of Mediterranean flavors...
25-09-2013 9:30:00
Wild Pigeon Breast Pastilla & Grilled Scampi by Jean-Luc Le Formal

Wild Pigeon Breast Pastilla & Grilled Scampi by Jean-Luc Le Formal

A delicious recipe of the chef Jean-Luc Le Formal from Aix-en-Provence.
26-06-2013 14:38:00
Tuna

Tuna "Pan Bagnat" sandwich by Jean-Luc Le Formal

A traditional and delicious provençale recipe by the chef Jean-Luc Le Formal.
17-06-2013 13:59:00
Stewed Granny Smith Apples & Lemon Verbena Baked Cream by chef Ludovic Aillaud

Stewed Granny Smith Apples & Lemon Verbena Baked Cream by chef Ludovic Aillaud

A great recipe from Ludovic Aillaud, the famous chef of L'Epicurien, a restaurant in Aix-En-Provence.
31-05-2013 11:45:00
Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud

Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme by chef Ludovic Aillaud

A wonderful recipe... Saddle of Rabbit Stuffed with Olives and Baby Purple Artichokes Flavored with Thyme is a creation of the chef Ludovic Aillaud from l'Epicurien restaurant in Aix-En-Provence.
30-05-2013 11:30:00
Salmon Bonbons by chef Ludovic Aillaud

Salmon Bonbons by chef Ludovic Aillaud

An original recipe from Ludovic Aillaud, the chef L’Epicurien Restaurant in Aix-en-Provence...
25-05-2013 11:20:00
Italian Pasta Salad

Italian Pasta Salad

This salad brings together much emblematic Italian produce: pasta, of course, and Parmesan, rocket, fresh and dried tomatoes, and mozzarella… An enchanting dish for the eyes and the taste buds. As an entrée, as part of a buffet, or a picnic; every occasion is an opportunity to serve this delicious salad.
30-04-2013 7:00:00
Glazed Carrots with Saffron and Thyme

Glazed Carrots with Saffron and Thyme

A royal flavor in Mediterranean cuisine, saffron charms by its color and unique flavor. All the specialists of this spice will advise you to leave it to infuse a few hours in hot water to develop all its aromas. Carrots and saffron marry perfectly, and honey adds a sweet note that you’ll enjoy. It's Chef Virginie Besançon from Les Petites Tables that said it !
07-04-2013 17:18:00
Summer Vegetable Tian in a Zucchini Fan

Summer Vegetable Tian in a Zucchini Fan

Virginie Besançon, chef of Les Petites Tables restaurant in Volx (Provence), shares her tian recipe published in her cookbook Saveurs et Délices du Sud, la nouvelle cuisine du soleil (Les Beaux Jours). Easy and beautiful, the tian is a classic of Mediterranean cooking
30-03-2013 11:44:00
Fresh Goat Cheese Salad

Fresh Goat Cheese Salad

Elisabeth Scotto shares a fresh and simple recipe of her book L'Huile d'Olive, l'Or de la Provence . Another tribute to the wonderful olive oil of Provence.
27-02-2013 12:48:00
Eggplant Dip

Eggplant Dip

In her book ‘L’Or de Provence’ (The Gold of Provence) dedicated to olive oil of Provence, Elisabeth Scotto revisits a classic of Provençal cuisine, eggplant dip. Perfect with your Pastis at the aperitif or for snacks during the day!
19-02-2013 16:00:00
Red Mullet with Herbs

Red Mullet with Herbs

In Provence, fish is an essential ingredient. In her book dedicated to olive oil ‘L’Or de Provence’ (The Gold of Provence), Elisabeth Scotto presents a recipe for red mullet with herbs, so fresh and simple!
16-02-2013 12:25:00
Calissons or

Calissons or "Kalissounets"

Laurence Roche, beekeeper in Vachères, shares her recipe for calissons – that she renames “kalissounets” – with us. After gingerbread, it’s another use for Provence honey. A delight!
28-01-2013 12:33:00
Cake with Nyons Olives

Cake with Nyons Olives

Elisabeth Scotto, co-author with Olivier Baussan of the book “The Gold of Provence” (L’Or de la Provence), shares a simple and easy recipe with us that showcases Nyons olives, genuine treasures of Provence.
18-01-2013 14:29:00
Provence Gingerbread

Provence Gingerbread

Laurence Roche, a beekeeper based in Vachères at the Hameau de Pichovet, invites us to try her recipe for homemade gingerbread. A delicacy from Provence that she prepares with her own honey.
10-01-2013 12:48:00
Fresh Anchovy Open Sandwiches

Fresh Anchovy Open Sandwiches

This week's recipe comes from the book L’Or de la Provence written by Elisabeth Scotto and Olivier Baussan. In this starter, olive oil hits anchovy for an easy and fresh recipe from Provence.
29-12-2012 13:07:00
Alain Passard's Holiday Menu inspired by Provence

Alain Passard's Holiday Menu inspired by Provence

Last year the famous French chef Alain Passard designed a festive menu for Vins de Provence. The goal was to create recipes that reveal perfect matches with Côtes de Provence wines. A menu in three acts!
11-12-2012 16:51:00
Quince and Dried Fruit and Nut Soufflé

Quince and Dried Fruit and Nut Soufflé

After the lobster and th duck, Alain Passard's Holiday Dinner for Vins de Provence continues with dessert. Are you ready for a soufflé?!
09-12-2012 12:05:00
Sweet and Sour Mediterranean Lobster with Honey

Sweet and Sour Mediterranean Lobster with Honey

This recipe is the starter of a holiday menu created by chef Alain Passard for Vins de Provence. A tribute to Provence begining with lobster!
08-12-2012 18:53:00
Alain Passard Recipe: Duck Roasted in Fig Leaves

Alain Passard Recipe: Duck Roasted in Fig Leaves

For Vins de Provence, chef Alain Passard imagined a holiday dinner dedicated to Provence. After a sweet and sour lobster to start, continue with duck.
08-12-2012 11:45:00
Blood Orange Sponge Cake

Blood Orange Sponge Cake

A recipe by Elisabeth Scotto from the book L'Or de la Provence.
03-12-2012 12:37:00
Garlic Chicken

Garlic Chicken

A family recipe shared by Elisabeth Scotto, author of the cookbook L'Or de la Provence with Olivier Baussan
24-11-2012 13:09:00
Elisabeth Scotto, Portrait of a Foodie

Elisabeth Scotto, Portrait of a Foodie

An encounter with Elisabeth Scotto on the occasion of the release of the book “L’huile d’olive, l’or de la Provence, paroles d’Oléiculteurs” (Olive Oil, The Gold of Provence, Olive Growers in their Own Words), co-written with Olivier Baussan, the founder of L’OCCITANE and the photographer Edouard Sicot. A special moment that we share here with you.
16-11-2012 11:51:00
Almond paste, the recipe

Almond paste, the recipe

Tashka Sofer, essential oil specialist and Provençal grandmother, prepares homemade almond paste for Fantastic Provence with L’Occitane. A moment to share with all the family and an easy recipe for a Christmas in Provence.
15-11-2012 16:24:00
Magret Duck Breasts with Raspberries

Magret Duck Breasts with Raspberries

Chef David Arcos shares the main course of his holiday dinner in Provence !
30-10-2012 12:44:00
Goat Cheese Toast

Goat Cheese Toast

Chef David Arcos presents the apetizer of his Holiday Dinner in Provence
30-10-2012 12:28:00
Verbena and raspberry cocktail

Verbena and raspberry cocktail

A verbena flavoured cocktail to start chef David Arcos' Christmas Dinner!
30-10-2012 12:26:00
Christmas Dinner in Provence

Christmas Dinner in Provence

Raspberries, hazelnuts, verbena: original ingredients for a Christmas dinner. Here, the chef David Arcos of the restaurant Bonheur Fou in Manosque shares four recipes that will surprise your nearest and dearest. Dinner is served!
30-10-2012 12:18:00