In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
Cool and creamy, this classic French dessert is both delicious and beautiful.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.