Born in Provence, in a farm that now grows Herbes de Provence, it is very naturally that I want to share that love for cooking with herbs! There are just so simple to use, tasty and healthy! The farm is now converting to biological production.
My partners in this are: my dad, who himself grows Provence herbs and the company Provence Tradition founded in 1997 in Avignon. Provence Tradition decided to market herbs that were 100% grown in Provence. At that time, because of the lack of local production, it would massively be imported from Eastern Europe countries, such as Poland or Albania, and from the Maghreb countries. Provence Tradition chose to help relocate the production to its local land. Provence herbs from Provence are different from the others:
- They have a higher percentage of essential oil
- They keep a beautiful green colour even once dried
- They taste really intense
Take a whole Mont-d’Or Vacherin. Wrap it under a foil or place it in a gratin dish.
Peel 500 g of sweet potatoes and cut into large slices.
Season the chicken with salt, pepper and Provence herbs (Label Rouge).