Herbes de Provence

An aromatic blend of herbs and spices capturing the essence of the French countryside. Ideal for anyone who loves French cuisine. Adds a touch of elegance and sophistication to your cooking and is sure to impress your guests.

Ingredients:

thyme, oregano, savory, rosemary, tarrago, marjoran, basil, lavender

Net weight: 20 g

    French cuisine

    French cuisine is considered one of the best in the world. At its core is a deep respect for products and a focus on using the freshest and highest quality ingredients. From classic dishes like Coq au Vin, Ratatouille and Bouillabaisse to delicate and elegant desserts like crème Brûlée and macarons, French cuisine is renowned for its depth of flavor and richness of culture.

    One of the hallmarks of French cuisine are sauces, which are central to many classic dishes. From the light and delicate sauces used in fish dishes to the rich and buttery sauces used in meat dishes, the sauces are always carefully crafted to complement the main ingredients.

    Another key aspect of French cuisine is the emphasis on technique. Whether it’s a perfectly roasted duck breast or a delicate puff pastry, the French are masters of the culinary arts and pride themselves on their ability to execute the most complex recipes with ease and precision. French desserts are no less impressive – both delicious and visually stunning.

    Chicken Lyonnaise

    Ingredients
    • 6-8 chicken thighs with skin (about 1.5 kg)
    • 100 г shallot
    • 2-3 garlic cloves
    • 1 tbsp. tomato puree
    • 4-5 tbsp. wine vinegar (6%)
    • 1 cup white wine
    • 500 ml stock
    • 400 ml cream
    • 2 tsp. Herbes de Provence
    • 2 tbsp. butter (unsalted)
    • olive oil
    • salt and black pepper
    Preparation
    1. Finely chop shallot and garlic.
    Cooking
    1. Heat 2 tbsp. butter and 1 tbsp. olive oil to medium heat and sear the chicken till the skin is slightly golden.
    2. Take out chicken from the pan, reduce the heat to low and add chopped shallot and garlic. Cook for 5-6 minutes.
    3. Add tomato puree, stir and cook for 1-2 minutes.
    4. Increase the heat, pour in the wine vinegar and reduce it until it reaches the consistency of a syrup.
    5. Add white wine and cook for 3-4 minutes after boiling. Then add the stock and wait till it boils again.
    6. Add 1 tsp. Herbes de Provence and return the chicken to the pan. Cook until ready - about 20-25 minutes on low temperature, covered with a lid.
    7. Take out the chicken from the pan, increase the heat and pour the cream. Cook until the sauce thickens.
    8. Add 1 tsp. Herbes de Provence and stir well. Taste for seasoning.
    9. Return the chicken to the pan and wait till it heats up. Coat well with the sauce and serve.

    Tomato tart

    Ingredients
    • puff pastry (around 400 g)
    • 1 kg tomatoes
    • 2-3 tbsp. mustard
    • 2-3 tbsp. tomato passata
    • breadcrumbs
    • Herbes de Provence
    • olive oil
    • parsley
    • salt and black pepper
    Preparation
    1. Cut the tomatoes into equally thick slices.
    2. Finely chop the parsley.
    Cooking
    1. Spread a sheet of puff pastry on a baking tray. Fold the ends inwards so that you make a board. Punch the dough with a fork.
    2. Spread evenly the mustard.
    3. Spread tomato paste on top of the mustard.
    4. Sprinkle evenly the breadcrumbs.
    5. Sprinkle with Herbes de Provence.
    6. On top arrange sliced ​​fresh tomatoes, overlapping them.
    7. Add salt and sprinkle more Herbes de Provence. Add crushed black pepper.
    8. Sprinkle generously with olive oil.
    9. Bake in a preheated at 200°C oven for about 30 minutes until ready and brown on the edges.

    Potato and leek soup

    Ingredients
    • 1 kg potatoes
    • 3 leeks
    • 2-3 garlic cloves
    • 2 tbsp. Herbes de Provence
    • 400 ml cream
    • oil
    • salt and black pepper
    Preparation
    1. Finely chop the leek.
    2. Peel and cut the potatoes.
    Cooking
    1. On medium heat, heat 3-4 tbsp. oil and sauté the leeks with some salt.
    2. Add the garlic and cook for 1 minute.
    3. Add the chopped potatoes, 2 tbsp. Herbes de Provence, cover with water and cook until the potatoes are tender - about 20 minutes.
    4. Remove the soup from the heat, add the cream and puree. If the soup is too thick add some hot water.
    5. Season with salt and black pepper and serve warm.

    Stuffed tomatoes

    Ingredients
    • tomatoes
    • breadcrumbs
    • shallot
    • 2-3 garlic cloves
    • parmesan cheese
    • 2 tbsp. Herbes de Provence
    • parsley
    • oil
    • salt and black pepper
    Preparation
    1. Cut the tomatoes in half and scoop them out, removing the watery part.
    2. Finely chop the shallot and parsley.
    3. Crush/grate the garlic.
    4. Grate the parmesan cheese.
    Cooking
    1. Mix the breadcrumbs, chopped shallots, garlic, 2 tbsp. Herbes de Provence, parmesan cheese, chopped parsley and some oil and mix well.
    2. Fill the tomatoes with the above mixture, season with salt and black pepper and arrange them in a baking tray.
    3. Sprinkle with grated parmesan.
    4. Bake in an oven preheated to 180°C for about 25 minutes.
    5. Serve sprinkled with fresh parsley.
    • Download recipes (pdf)