Papiers Provence: 1 Juin CASSIS

Le Petit Dejeuner, Chez Nous

Breakfast at our house is always the same, whether it is in America, England, or here in France. It is always simply baguette, croissants, and sweet cream butter and good raspberry jam.

Baguettes, Ficelles, Croissants, Confiture, Beurre

La Ferme Blanche, Vineyard

Cassis has a handful of hundreds-year-old vineyards. Today we went to La Ferme Blanche, or the white farm, and tasted their whites and roses. The white was floral; the rose was fruity. We left with a bottle of white Excellence, which tastes of the smokey wood barrel in which it is aged. While at the vineyard, we also pulled berries of the nearby Platane trees, and picked apricots. It was idyllic in a Bacchanalian sort of way.

The Vineyard

The Grapes

Wine Vines, Close Up

Aging Barrel
Apricot Tree


Berries on the Platane Tree

Wines On Offer
A Glass of Excellence, which we took home for dinner

Dejeuner in Town

Before we took a boat ride throught the Calanques, we stopped at a boulangerie for lunch, where I picked up something I often reinvent at home, but have actually never had in its original version: Pan Bagnat. Pan Bagnat is Provencal for bathing bread, a tuna sandwich soaked in vinaigrette, and basically Salade Nicoise on a roll. There are different versions–the was simple, with olives and lettuce, tomatoes and tuna. For my dolled up version, click here.

Pan Bagnat

Les Calanques

The shores around Cassis are carved into Calanques, enormous and individualistic fjords that offer idyllic respite from the busy ports and beaches. We took a boat tour for an hour through five of them, and while no food was involved (other than sea air working up an appetite), they were stunning. Here’s a glimpse of sparkling waters and jagged cliffs.

Le Diner, Chez Nous

After our heavy daube last night, I wanted to cook at home, but try new things in the style of all the Provencal dishes I’ve been observing around me. I served green olives brined with Provencal herbs, a carrot salad with spicy Dijon, a red pistou tagliatelle with the ubiquitous zucchini, head-on prawns with masses of garlic and lemon, and for dessert, a simple arrangement of ripe pears, Grenoble walnuts, and Petit Ecolier chocolate biscuits. Et voila. Moi, Provencal.

Green Olives, with Provencal Herbs
Carrot Salad with Dijon Mustard
Shell-On Prawns with a Head of Garlic and Sliced Lemons
Tagliatelle with Red Pistou and Zucchini
For Dessert: Sliced Ripe Pears, Smashed Grenoble Walnuts, and Petit Ecolier Cookies
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Categories: Papiers Provence, Provence, Series, Voyages

2 Responses to Papiers Provence: 1 Juin CASSIS

  1. Anonymous says:

    This is such a wonderful tour:so many lovely sights & tastes. I look forward so much to each new episode!

  2. Anonymous says:

    Hi Kerry
    I’ve been away from my computer for a while so I haven’t seen your blog. Wow I have a lot of catching up to do! What a glorious time you must be having with your family. The pics are beautiful. I’m sure you are being inspired with all these dishes. I am dying to try one of those french macaroons. I have the recipe from The Splendid Table buy YIKES is it a long recipe. It seems every french blog is overflowing with those delicious looking cookies. I think I may have had those when I was a young girl so I am eager to try one again. I don’t think I will have any luck finding one in St. Louis, UGH! Have fun and post lots of new recipes!