Re-packaging (or re-potting) your spices and loose-leaf herbs into matching jars is a process called “decanting.”
Read MoreLet’s talk cardamom. Full, sweet yet sultry, and enigmatic. I cannot stress enough that it is the holy grail for roasted veggies.
Read MoreA museum now rests where Escoffier was born, in that quaint, Provencal, 18th century home in Villeneuve-Loubet. Managed by the Auguste Escoffier Foundation the Escoffier Museum of Culinary Art is the only Museum of Culinary Art in France.
Read MoreWhat exactly is mise en place, and should you use this technique in kitchens even when you aren’t in the south of France? (Yes! Here are some tips.)
Read MoreThe Courageous Cooking School is back… but now you can keep those comfy clothes on in an environment you love and develop your cooking skills in your own kitchen!
Read MoreThe Mouans Sartoux Market is already quite a fun place to explore. But this Confiture Shop… run by an incredible woman… is our absolute favorite.
Read MoreHere are three simple sustainability tricks we use on the property that you may be able to adapt in your own home or commercial kitchen.
Read MoreBlow torches probably aren’t the first thing you think of when considering kitchen necessities. Our Executive Chef used to have a blow torch hanging out of her pocket at all times…here’s why.
Read MoreOnly a few minutes’ drive from the property, Auberge de Provence is a quaint eatery that rests next to the old village area of Plascassier. The team there serves up classic gourmet dishes from the area:
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