Cooking in Provence October 19-25, 2008.
We
invite you to join us for a fascinating, hands-on exploration of the culinary
side of Provence. Make Hotel Crillon le Brave your home - and kitchen - in Provence.
This is a week that puts a lot of fun into learning and exploration. Just bring your enthusiasm and curiousity and we'll do the rest. Learn more...
It was a truly fabulous vacation -- one we will never forget. In fact, I came home from work one day recently to find Michael busily cooking little artichokes just like we did there!
I really enjoyed working with the chef (he was such a good teacher) and observing his attitude toward his craft -- something no cookbook can quite convey. So it proved to be a vacation with a powerful impact!
- Pamela and Michael, 2006
Here's an easy way to fix yourself a quick taste of Provence to enjoy at
home. There is almost nothing so simple to prepare yet so powerful in its
ability to transport you to the terrace of Hostellerie de Crillon le Brave
than black olive tapenade spread on little baguette toasts.
The basic recipe requires only three ingredients : pitted black olives (plain, not flavoured), capers, and anchovy fillets (drained and washed). One of the nice things about tapenade is that there are no hard and fast rules on ingredient proportions - personal taste plays a big role. Chef Monti's starting point for a small batch is 100 grams of olives, 20 grams of capers, and 5 grams of anchovies. Whichever way you choose to measure, that's a 5:1 ratio of olives to capers and 20:1 ratio of olives to anchovies.
Put the ingredients in a food processor (or mortar and pestle for a truly classic approach) and pulse until texture is the way you like it. Some people like it fairly coarse, others prefer a smooth paste. You can drizzle in a little bit of olive oil for a smoother, creamier texture.
Once you have the basic recipe adjusted to the way you like it, you can then move on to variations flavoured with the addition of one or two garlic gloves, a dash of cognac, fresh thyme, or some other personal favourite. Have fun and enjoy!
Hotel Crillon le Brave is a member of Relais & Châteaux, the world's finest group of small hotels.
It really was a most wonderful holiday and we couldn't fault all your organisation. Thank you all for such a good time, long-lasting memories and recipes that have already been tested.
Martin M, 2006
