Provence Cooking Vacations: Interview with Chef Christine

November 19, 2020  |  By Liz SanFilippo Hall
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The International Kitchen wants our culinary travelers to feel like they’re at home when they’re traveling abroad, and Christine and her husband Erik do just that with their charming home in their corner of Provence. Situated near the town of Tavel, it also makes a great place to rest your feet while you explore all that Provence has to offer.

When not exploring during our Provencal cooking vacation, Christine welcomes you to her kitchen and shares with you her passion for the food of France. Here she also shares a bit about her love of the cuisine.

Chef Christine cooking in ProvenceWhat is your first memory of cooking?
My first memory is quite early in my life since my mum was a professional chef. I always spent my free time in the workshop helping her.
I recall my first recipe I follow by myself it was called Marengo Veal, just because I liked the name.

Where or from whom did you learn about cooking?
From my mum.

What is your favorite ingredient or food to cook with?
I love eggplants and artichokes, rabbit, sea scallops, and codfish. Peach are my preferred fruits and fig for jam.

See fabulous French recipes for artichokes and scallops.

What’s your favorite dish?
Whatever has sea scallop is always great. I like pork cheeks in red wine, and pork tenderloin with green tapenade sauce.

See a recipe for black tapenade.

Enjoy regional specialties during a trip to Provencal AdventureWhat is the best piece of advice you would give someone just starting to cook?
Do not follow too much step by step a recipe, allow yourself some creativity and never forget that you cannot make bad dish with nice ingredients, it might not come up as really wanted to but just trust yourself!

Have any funny or embarrassing stories you’d like to share?
In Provence since it can be quite warm even in Spring I recall some macarons that never raised…. or zucchini in Winter that never really cook until almost melting. Never make up a recipe that ingredient are not from the season or the region — it always has a reason.

Why do you like teaching cooking classes?
To share the passion of eating the fruit of our labor after the workshop.

What’s unique about the food from your region?
The food are like Provence, full of smell and flavor.

Anything else you’d like to share with clients of The International Kitchen?
At our home, you will cook in a family kitchen and I will used only ingredient and technique that you can find and reproduce at home.

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Our Provencal cooking vacations in France feature hands-on cooking classes, fabulous accommodations, excursions, meals, and more. Contact us if you’d like to explore Provence and cook with chef Christine!

By Liz Hall

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