Monday, September 29, 2008


Before I get to my favourite dish from Provence, I was so thrilled to find some of that amazing Epoisses cheese that I mentioned in a previous post.

I was able to purchase this incredibly strong and salty creamy cheese at Les Amis Du Fromage in Vancouver. One bite (and smell!) of the cheese brought me back to the dinner I enjoyed at Hotel le Cep in Beaune, France, back in 2003. At the end of a long and decadent meal, the waiter wheeled out a huge cart full of cheeses, and that's where I sampled this unique cheese for the first time.

Keeping with the French theme, I recently made Bouillabaisse at home. Bouillabaisse is a Provencal fish stew--there are a dozen different variations of it--but the main ingredients are saffron, fennel, tomatoes, and fish and shellfish. Here I used salmon, snapper, mussels, clams, scallops, with diced potatoes and tomatoes, and sliced fennel. It's a healthy and comforting meal when you're in the mood for seafood.