Let’s cook

Our team’s recipes

Did you know that the Tourist Office is a team of excellent cooks? They’ll be delighted to share their recipes with you!

Sophie’s provencal stew

For those of you who, like me, have hunting brothers and are given wild boar as a gift, this recipe is pure delight. I prefer it served with homemade gnocchi or polenta.

INGREDIENTS 1 kg of wild boar (steack or chuck), 1 l of Côte de Provence red wine, 200 g of whole mushrooms (button mushrooms or porcini mushrooms are best!!!), 4 carrots, 2 onions, 200 g of bacon, 1 bouquet garni (thyme + bay leaves + rosemary), 3 cloves of garlic, 2 ripe tomatoes, 2 squares of chocolate.



  1. Prepare the marinade the day before: chopped onions + sliced carrots + mushrooms + crushed garlic clove + peeled and chopped tomatoes.
  2. Pour the wine, salt and pepper, bouquet garni, bacon, chopped wild boar and vegetables into a large salad bowl.
  3. Mix well !
  4. Cover with cling film and refrigerate for at least 12 hours.
  5. The next day, drain the meat and bacon over the marinade (to retain as much of the juices as possible).
  6. Heat some olive oil in a casserole dish over high heat, then add the meat and bacon, and cook until all the liquid has evaporated.
  7. Add the vegetables, marinade and olives and cook on low heat for an hour and a half.
  8. Leave to cool, then reheat over a very low heat for another hour and a half, until the meat is very tender.
  9. At the last minute, add the chocolate squares to bind the sauce and give it a glossy finish. Yummi !


Magali’s pistou soup

Today, a tasty, hearty and convivial recipe, ideal for large gatherings, “pistou soup”. Recipe for 8 to 10 people.

Ingredients: 3 l vegetable stock, 45 cl water, 220 g fresh green beans – rinsed, ends cut off, and cut into small pieces, 4 courgettes, cut into small cubes, 3 carrots, cut into small pieces, 4 potatoes, cut into small pieces, 1 bunch of basil (leaves only), 10 chopped garlic cloves, 3 chopped tomatoes, 12 cl olive oil, 1 tsp salt, 1 large tin kidney beans, drained and rinsed, 1 large tin white beans, drained and rinsed, 1 large tin tomatoes, diced, 225 g spaghetti, broken into 5 cm pieces, grated Gruyère & Parmesan cheese..



  1. Bring the vegetable stock and water to a boil in a large saucepan.
  2. Add the green beans, courgettes, carrots and potatoes..
  3. Bring back to a boil, then reduce the heat to medium-low and simmer for 45 minutes..
  4. Meanwhile, prepare the pistou by placing the basil leaves, garlic, tomatoes, olive oil and salt in a food processor and bland until finely chopped. Set aside.
  5. Ajouter les haricots rouges, les haricots blancs, les tomates coupées en conserve et les spaghettis dans la soupe et remettre à ébullition.
  6. Cook until the spaghetti is tender, about 10 minutes.
  7. Remove the soup from the heat and add the pistou.
  8. Sprinkle with Gruyère and Parmesan to serve. Enjoy your meal 😉