Lulu's Provençal Table: The Food and Wine from Domaine Tempier Vineyard by Richard Olney

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Notes about this book

  • veragusta on May 08, 2016

    Delicious sorrel soup best sorrel gratin

Notes about Recipes in this book

  • Artichoke omelette

    • debwfrank on December 12, 2010

      Steam the artichoke leaves along with the bottoms. Add extra of the garlic/mint/salt. Serve leaves alongside omelette. So good!

  • Pork chops with juniper

    • twoyolks on November 05, 2016

      Recipe can be found here:

    • twoyolks on November 08, 2016

      The juniper butter makes the pork chops taste like they've been drowned in gin. The juniper flavor drowned out the flavor of the pork chops.

  • Stuffed duckling with turnips

    • ktripson on January 13, 2020

      The stuffing is terrific. The mixed technique on the duck was good and similar results to cooking duck 30 minutes in the instantpot and them broiling.the only adjustment I made was quartering the turnips instead of thinly slicing and I liked them having a little body. Probably could have been added in the last 30 minutes.

  • Chard gratin

    • twoyolks on June 25, 2020

      I've tried a lot of different chard gratin recipes and this is, by far, the best one I've made. The large amount of garlic helps tame the earthiness of the chard.

  • Lentil salad

    • westminstr on June 24, 2014

      This is such a simple dish, but the lentils were perfection itself. Wonderful savory flavor. Love this cooking method because you don't need to have carrots or celery on hand to have great lentils! 7/6/2016 - ETA: quite mustardy. But delicious!

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  • ISBN 10 191162119X
  • ISBN 13 9781911621195
  • Published Jun 19 2018
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States, United Kingdom
  • Publisher Grub Street Cookery

Publishers Text

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) — moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the Domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long.

Her 150 recipes read like a roll call of the best of Provence ? tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavor.

Having been described as ‘a gastronomic love poem to France’s most exhilarating region,’ this is an essential book for any serious food lover's library.

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