Gardening Blog

Feasting in France

France is for foodies – that just goes without saying. So when you visit a country where “gourmet” simply feels like the standard, and tour a countryside famed for its fresh local fare, you may gain a few pounds, but you’ll surely have eaten like a roi.

In France’s Rhône-Alpes region, the vegetation is verdant. From veggies to lavender to olives to grapes, the tradition of cultivation predates the founding of France itself, dating back to Roman times, so the mastery of these ingredients is all but built into the population’s DNA. And it’s evident in the food they prepare, which is served up like art on a plate.

View of the Ardèche Gorge


Eating my way from Ardèche to Drôme (considered the gateway to the South of France), I enjoyed food fresh from the ocean and from the land, often prepared at Michelin-star restaurants, but my all-time favourite meal in France was tucked in a tiny 18th-century farmhouse-turned-restaurant/guesthouse called Le Mas des Faïsses.

Le Mas des Faïsses courtyard


Using ingredients from their 18 surrounding hectares of gardens, terraces and orchards, Yvette the gardener and Robert the cook create seasonal, original recipes maximizing whatever’s in season, including even edible blooms like daylilies.


Chef Robert telling us about the ingredients


Yvette the gardener is a bit shy

A floral centerpiece that turned out to be a garden-fresh salad, a pudding of pureed fresh veggies, and a selection of young goat cheese (from local goats) were just some of the stages in this five-course luncheon…

Centrepiece or salad?

Salad! (That's me eating, not smelling)


…but most memorable was the beet pancake of the main course. Delicious-looking, no? I had been thinking about it pretty regularly since I returned from France and finally thought to try my luck at obtaining the recipe to share with our gardening readers. And since, in this part of France, they’re as generous as they are gourmet, Robert sent us his recipe and let us all in on the secret to the alchemy of his famous fresh fare.


Main-course magnificence

Beet Steaks

500g grated beet
1 sliced onion
1 egg
110g flour
1 tablespoon tamari sauce
1 teaspoon of Provençal herbs

Mix all ingredients
Pre-cook the steaks in a blini pan
Put aside in an oven-safe tin to use immediately or wrap in plastic film to refrigerate or freeze for further consumption.
Cook in oven at 250F for approx 30 minutes.
Serve with salad and roasted potatoes, fresh pasta or green beans.



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