Inspired, I decided to cook lamb côtelettes with olives and pastis, alongside Monsieur Chabrier’s eggplant and tomatoes, all perfectly paired with a velvety red Bandol. One bite brought the warmth and sunshine of Provence, melting away the chill of a snowy winter’s day.

The best thing about tomato tarts is they are very forgiving and can be modified easily based on what you have on hand. I have baked this tart with slices of tangy goat cheese or even shredded gruyere cheese sprinkled over. Or even pulled the hot tart out of my oven and dropped a ball of creamy burrata right on top.

We soon explored many other dips made from eggplant, sun-dried tomatoes, anchovies, figs, and even pistounade - a dip made from basil, green olives, and almonds. The Summer 'Ades', as we are calling them, have become a permanent fixture when we returned to the States especially when served with a still hot, crispy socca and a glass of chilled Provencal rosé.