Maison d'hôtes de charme et table d'hôtes en Drôme Provençale
le mas du père jean
Dinner time in "Le mas du Père Jean"!
We do it for about 3 times a week... Every monday, wednesday and friday....Dinner in Le mas du Père Jean.
As cooking is one of my favourite things in life, it is allways a pleasure to see you all enjoy my meals at the big table after a lovely day under the Provençal sun.
We start at about eight with "l'Apéro":
what about a genuine Provençal Pastis...accompanied with typical apetizers as tapenade.
This region is blessed with superb vegetables and fruit growing under a bright sun...which makes them glouriously tastefull and flaverous.
Tomatoes, eggplants, apricots, figs, almonds, cherries simply grow in our garden.
And do not forget the delightfull goat cheese.
As cooking is one of my favourite things in life, it is allways a pleasure to see you all enjoy my meals at the big table after a lovely day under the Provençal sun.
We start at about eight with "l'Apéro":
what about a genuine Provençal Pastis...accompanied with typical apetizers as tapenade.
This region is blessed with superb vegetables and fruit growing under a bright sun...which makes them glouriously tastefull and flaverous.
Tomatoes, eggplants, apricots, figs, almonds, cherries simply grow in our garden.
And do not forget the delightfull goat cheese.
Recipe!
Black Tapenade:
Take for about 2 cups of black pitted olives and put them in a food processor.
Join in a garlich clove, a tablespoon of capers, a tablespoon of anchovy fillets (in oil), some black pepper, some thyme.
Process and add for about 3/4 of a cup of olive oil until it has become a thick paste.
Place in a bowl and serve with roasted French baguette during l'apéro....
Black Tapenade:
Take for about 2 cups of black pitted olives and put them in a food processor.
Join in a garlich clove, a tablespoon of capers, a tablespoon of anchovy fillets (in oil), some black pepper, some thyme.
Process and add for about 3/4 of a cup of olive oil until it has become a thick paste.
Place in a bowl and serve with roasted French baguette during l'apéro....