Start by choosing a really nice quality organic bird. Optimally you can get a very fresh whole chicken. Let it sit out side of the fridge for at least one hour to come to room temperature - which will allow it to cook more evenly. Prevent the oven to 425 degrees. Wash the bird if it’s been wrapped in plastic or not organic, pat dry. Rub the entire chicken with fresh lemon. Season with dry herbs de Provence, flakey salt, like maldons, and fresh ground peppercorns - I l

This is a very easy and elegant dessert which takes just 10 min to make ( not counting cool down period - which can be from min 10 min to max several days if you want to make it in advance). Count 1 egg per person with minimum of 4 eggs. This recipe is for 6 persons . 6 eggs 3/4c sugar ( can substitute honey) 2 lemons Separate 3 eggs setting aside the whites. Combine the 3 yolks and 3 whole eggs together with the 1/2 c sugar and zest and juice of the lemons. Heat gently over

We are fortunate to get really wonderful local lamb in Provence. It’s a very traditional meat to serve for any occasion - sunday lunch or Easter.. A whole leg of Lamb, around 2 kilos is perfect for 10 people. ask your butcher if your not sure. I like to have it deboned and put the the bone back in - trussing it up with kitchen twine. This way you can season the inside with salt and garlic. Let the roast sit outside of the fridge for at least 1 hour so that it comes to roo