Food and Wine in Provence
If lavender is commonly used in fragrances of different kinds – from perfumes to toilet sprays, it is rarely used in food. But the delights of lavender do not stop at its smell. Eating lavender is great too.
125g of melted butter (unsalted)
250g of flour
100g of sugar
1 tablespoon of dried lavender
Rub the butter together with the sugar and the egg until you reach an even texture. Add in the flour (all at once) and use your finger tips to knead the dough. Add flour if too sticky. When the dough has reach the consistency you like, add in the lavender. Cut the dough in half and put one of them in the fridge (brave chefs can skip that bit as I often do).
Preheat the oven gas mark 7/ 180° C /350 °F/, put a baking sheet on a baking tray. Roll the dough out on a lightly floured surface until the dought is relatively thin, less than half a centimeter. Use a glass to cut the biscuits in a nice round shape and a knife to transfer them onto your baking sheet. Don’t forget the other half of the dough in the fridge and proceed in the same way. Bake for about 15 minutes until the side and the bottom of the biscuits are golden brown. Let them cool on a rack. Transfer onto a nice plate with some fresh lavender.
A specialty of Avy Bakery in Sanary is the Lavender Torte – A frangipane paste, dried lavender flowers and raspberry jam…
Provence wines and Drinks
- Cotes de Provence
- Organic wine merchants in Provence (French)
- Provence wines portal (French)
- Independent wine producers of the Var region (French)
- Wine cooperators of the Var region (French)
- Cote de Bandol
- Pastis / Anisette / Pernod
Provence fruits and vegetables
- Soupe de Poissons / Rouille
- Pan Bagna