Recipes

Threaded on little skewers, pineapple, melon and strawberries wait for their crown of half a calisson: Arnaud Soubeyran’s Tutti-Frutti Calissons, blending mixed candied fruits and almonds, bring color and a festive note to the end of a meal.

Christmas Eve in Provence ends with dried figs, dates, clementines and nuts spread across the table: Arnaud Soubeyran’s Traditional Calissons, with candied melon, orange and almonds beneath their icing, take pride of place among the thirteen desserts.

Halved tomatoes blister under a crust of garlicky breadcrumbs, and a generous drizzle of Estoublon’s Picholine Olive Oil, powerful, peppery and fiery, is just the bold partner this Provençal side dish needs.

The nougat starts to soften inside a golden, buttery crêpe, right beside slices of banana: Arnaud Soubeyran’s soft nougats, sold in bulk and made by hand in Montélimar, bring honey, almonds and pistachios to a fifteen-minute dessert.

With the blender running, a slow golden stream turns olives, capers and anchovies into a glossy spread, and Estoublon’s PDO Vallée des Baux-de-Provence Olive Oil, balanced and vegetal with a slightly fiery finish, gives this tapenade its backbone.

Orange zest perfumes the kitchen while the batter turns pale and glossy: Moulin de Haute Provence’s Nyons olive oil, pressed from Tanche olives, smooth, buttery and fruity, gives this cake its tender, golden crumb.

In each glass, tangy Greek yogurt and bright berries hide a crunch of almonds and pistachios: the Soft Nougat Display Box from Arnaud Soubeyran, forty individually wrapped pieces, turns a few of them into an easy, honeyed treat.

Rubbed with garlic and ripe tomato, thick slices of toasted country bread soak up Estoublon’s Olive Oil New Harvest 2025, unfiltered and freshly pressed, with a green fruitiness and hints of artichoke and hazelnut best tasted right away.

Behind each crackling golden twist hides a ribbon of Maison Perrotte’s Williams pear chocolate spread, the poire Belle-Hélène duet of sweet, fragrant pear and deep Sao Palmé chocolate, baked in puff pastry.

Hot espresso poured over vanilla ice cream, then a scatter of chewy crumbs: the small soft nougat bar from Arnaud Soubeyran, made in Montélimar with honey, almonds and pistachios, melts into a five-minute dessert.

Opened in the morning, each jar reveals a deep violet swirl through the creamy oats: Maison Perrotte’s wild blueberry jam, jewel-toned and remarkably intense, brings fruit and woodland to a breakfast made the night before.

Slice after slice, the frozen cream reveals chewy pieces of honey, almond and pistachio: Arnaud Soubeyran’s large soft nougat bar, handcrafted in Montélimar with lavender and flower honey, becomes an elegant make-ahead dessert.