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Traditional Recipes of the inner/land part Provence – Alpes – Côte d’Azur

Salut les Foodies,

Discover with the chefs of the organisation “Avignon tu me régales” , the traditional recipes of the inner/land part of Provence !

Chefs have presented

 

Le Crespeou (cold omelettes cake)

Chef Jean-Michel LECLERC

RESTAURANT – LA TREILLE

26 Chemin de l’île Piot 84000 Avignon

04 90 16 46 20

www.latreille-avignon.fr

 

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Les petits farcis (stuffed baby vegetables)

 

les fleurs de courgettes farcies (stuffed courgette flower)

 

les artichauts à la barigoule (baby artichoke)

These recipes are on the menu of the restaurant

 

Chef Pascal BARNOUIN

RESTAURANT – LA MAISON DE LA TOUR

9 rue de la Tour 84000 Avignon

09 86 22 29 73

maisondelatour.wordpress.com

 

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La daube Avignonnaise (lamb and white wine daube)

This recipe is on the menu of the restaurant

 

Chef Robin MAYEU

RESTAURANT – LE DIAPASON

1764 Avenue du Moulin de Notre Dame 84800 Avignon

04 90 81 00 00

www.lediapason-restaurant.com

 

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Le tian de légumes du soleil (tian of vegetables of the sun)

 

Chef Olivier CHAUSSY

RESTAURANT – LE BERCAIL

162 Chemin des Canotiers 84000 Avignon

04 90 82 20 22

www.restaurant-lebercail.fr

 

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La ratatouille

Chef Guilhem SEVIN

RESTAURANT – Christian Etienne

10 Rue de Mons, 84000 Avignon

04 90 86 16 50

www.christianetienne.fr

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