Garbure is more than a simple stew; it’s a hearty, soul-warming meal that embodies the essence of French country cooking. Originating in the foothills of the Pyrenees, this rustic classic is renowned for its rich, layered flavors and its adaptability to seasonal ingredients.

Coq au vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very satisfying and comforting when I’m longing for my mother and dreaming of France. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better.

No other dish better defines Provence than soupe au pistou, the famous vegetable, bean, and pasta soup. Within a bowl you will discover the edible history of the ‘arrière-pays’, or hinterlands of Provence. A region where thrifty farmers have long tended their fields, growing some of France’s most amazing vegetables and fruits. It is a soup born from austerity and frugality; making the best use of what is in season and what is on hand.