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Provencal markets and recipies

Provencal markets

A market of Provence it is the choice between flavors and colors of southern France : fruits and vegetables,fragrant variety of plants and herbs, goat cheese paved or in log or pyramid, olive oil , honey and jams, bunch of asparagus, strawberry basket, Muscat raisin, bread and truffles in winter... Test and try everything on those markets.

list of the Provencal Markets

► Lire la suite

The Oustaou's recipes

Little croissants with pesto and ham !

Ingredients: 1 rectangle of puffy pastry, very thin slices of "prosciutto" - 1 egg yolk

For the pesto with almonds : 1 small bunch of basil plucked - 3 tablespoon of slivered almonds - 30g of grated Parmesan cheese - 2 cloves garlic - 3 or 4 tablespoon of olive oil - pepper-
 
Prepare the pesto : Mix quickly basil , almonds and garlic. Add the Parmesan, pepper and pour the net oil while mixing. Roll out the puffy pastry to obtain triangles (see photo). Then Spread on each triangle 1 teaspoon of pesto and a small piece of ham, + a small basil leaf or two; Roll the puffy pastry triangles from the base and ending with the tip. Place the triangles on a hot plate covered with baking paper and then brush them with the egg yolk. Bake in a preheated oven at 180 degrees for 20-25 minutes. Remove tray from the oven and arrange the little croissants on paper towels. Let cool and then place them on a plate and enjoy !

Goat's cheese terrine with tapenade


The mildness of goat face the bitterness of black olive tapenade

Ingredients for 4 people : 2 goat dung, 100g of mesclun salad, 50g of heavy cream, 50g of black olive tapenade, 1 green pepper, dressing (lemon - olive oil), Paprika, Salt and pepper ; In a bowl, whip the cream with salt and pepper. Detail the goat dung into medium slices and sprinkle with paprika, pell the pepper, cook it in the oven and cut it into cubes. Line 4 ramekins with cling film and mold successively layered : goat, cream, tapenade, peppers, again the cream and finish with goat cheese and cover with cling film. Place in refrigerator 1 hour. Dispose some mesclun salad leaves on 4 plates and drizzle with dressing. Turn out and arrange the pots in the center of each plate. Decorate the remaining pepper and serve.

When the cicada sings ? it smells summer in Provence !

Discover a gallery of fun and colorful images of our provencal symbol

 

The Provencal Daube

1 - The day before, cut the meat into 3 cm of side. Put them in a bowl. Drizzle with olive oil. Peel and slice the carrots. Peel and chop the onions and shallots. Add all into the bowl with the orange zest and crushed garlic cloves. Sprinkle with red wine. Cover. Marinate in refrigerator 12 hours.
2 - the D- day, scalding bacon. Cool and drain them. Pour the contents of the bowl in a pan. Add the bacon, cloves, cinnamon and mixed herbs. Pepper. Cover and cook on low heat for 5 hours. If necessary, use a heat diffuser. You can also drag the pan in the preheated oven th. 5/6 (160 ° C). Add salt after cooking.
3-10 minutes before serving, cook the tagliatelle "al dente" in plenty of salted boiling water. Drain and mix in the butter.
4 At the last moment, remove the garnished bouquet/mixed herbs and orange zest. Adjust the seasoning. Sprinkle with parsley sprigs. Serve with tagliatelle.

Tips and advice for Daube Provencal with red wine: At the end of cooking, the sauce must be short and syrupy. If necessary, pour into a saucepan and boil over high heat so that it reduces and thickens

un super blog qui vous donne des idées restos

Vous avez Envie de sortir au restaurant, mais vous ne savez pas lequel choisir ? Trouvez l'inspiration sur « Le Garde Manger du Sud », un blog édité par Anne-Sophie : www.legardemangerdusud.com

Mais « Le Garde Manger du Sud » ne référence pas que les restaurants, ce blog sympa et utile nous présente aussi des artisans soucieux de bien travailler avec les produits locaux.

Sur legardemangerdusud.com vous avez la possibilité de rechercher un restaurant en Provence par ville, par type de cuisine ou par note. Anne-Sophie, notre bloggueuse culinaire passionnée, nous confie à travers ses photos très alléchantes de belles découvertes gourmandes - restaurants, salon de thé, glaciers, artisans - mais aussi, règle du jeu oblige, quelques déceptions.

En savoir plus http://luberon.fr/tourisme/sorties-en-luberon/actu+pour-ne-pas-planter-sa-fourchette-n-importe-ou-dans-le-luberon+409.html#ixzz3l4Kb3pFT 

Une Glace dans le Luberon.....plus qu'une histoire d'amour

Venez gouter une glace à la lavande, au calisson, au melon ! dans un cadre magnifique avec vues dominantes sur le Luberon

http://www.artglacier.com


L'Oustaou du Luberon - La Tuilière 84530 Villelaure
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Tél. : +33 (0)4 90 09 84 95 - Mobile : +33 (0)6 64 90 56 24 - oustaouduluberon@gmail.com

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