Say the phrase Provence and it immediately conjures up photographs of balmy summer time evenings round an extended picket desk outdoors a stone-brick farmhouse. There’s a refrain of cicadas chirruping, rosé flowing and an expansion of grilled greens, salads, meats, cheese, butter and a crusty baguette you cycled to select up from the native boulangerie that morning. “Wait, that final bit will not be solely true,” interrupts the chef Michel Roux. “We have now a bakery in our village so we don’t cycle to get the bread. We stroll.” Continuez.
Roux is the indeniable king of French cooking. This September his new tv present, Michel Roux’s French Nation Cooking, which celebrates Provençal cooking, airs on the Meals Community. Every episode is a scrumptious ticket to the
