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A weekly recipes letter for those who love French food in all its glory.

A Garden-Born Vegetarian Supper

Three simple courses shaped by the warmth of French kitchens.

This evening’s meal rests entirely on the quiet strength of vegetables, each dish carrying its own warmth and gentle fragrance. Together they form a vegetarian supper that feels unmistakably French: a silky carrot velouté to open, a Provençal gratin glowing with the colours of late summer, and tender roasted pears to end the night with a soft, golden sweetness.

These three plates share the same spirit: simple ingredients, patient cooking, and flavours that bloom naturally. Nothing complicated, nothing heavy – just honest dishes prepared the way French home cooks have always trusted their gardens.

Here is everything you need, clearly and completely, dish by dish.

Starter

Velouté de Carottes au Gingembre

A smooth, bright carrot soup gently lifted by fresh ginger. Its texture is satin-soft, and the warmth stays with you long after the bowl is empty.

Ingredients (serves 4)

600 g carrots (21 oz), sliced

2 onions, chopped

30 g fresh ginger (1 oz), grated

1 L vegetable stock (4 cups)

30 g butter or 2 tbsp olive oil

100 ml crème fraîche (½ cup)

Salt, pepper

Instructions

Sauté the onions and ginger in butter or oil for 5 minutes. Add carrots, stir briefly, then pour in the stock. Simmer for 20 minutes until tender. Blend until smooth. Stir in crème fraîche, season, and serve warm.

Wine pairing:

Sancerre Blanc (Loire Valley)

A crisp, mineral Sauvignon Blanc that cuts through the sweetness of the carrots and lifts the ginger.

Main Course

Gratin de Courgettes et Tomates au Basilic

A Provençal favourite: thin slices of zucchini and tomatoes layered upright, kissed with garlic, basil and olive oil, then baked until tender and golden.

Ingredients (serves 4)

3 courgettes (zucchini), thinly sliced

4 tomatoes, sliced

2 garlic cloves, minced

Handful of fresh basil, torn

3 tbsp olive oil

40 g breadcrumbs (½ cup)

Salt, pepper

Instructions

Preheat oven to 180°C / 350°F. Lightly oil a baking dish. Arrange the zucchini and tomato slices upright in alternating rows. Scatter garlic and basil between the layers, season well, drizzle with olive oil and top with breadcrumbs. Bake 35–40 minutes until golden and soft.

Wine pairing:

Bandol Rosé (Provence)

Dry, elegant, and herbal — perfect with basil, olive oil, and warm Provençal vegetables.

Dessert

Poires Rôties au Miel et Romarin

Ripe pears roasted with honey, butter and rosemary until they soften, glisten and release a fragrant golden syrup.

Ingredients (serves 4)

4 pears, halved and cored

2 tbsp honey

20 g butter (1½ tbsp)

2 rosemary sprigs

50 ml water (3 tbsp)

Optional: vanilla ice cream or crème fraîche

Instructions

Preheat oven to 180°C / 350°F. Place the pears cut-side up in a small dish. Add butter on each half, drizzle with honey, tuck in rosemary and pour the water around them. Roast 25 minutes until tender and lightly caramelised. Serve warm with syrup spooned over.

Wine pairing:

Muscat de Beaumes-de-Venise

A naturally sweet southern French wine with honey and apricot notes that mirrors the roasted pears.

Recipe Articles

In Provence, vegetables take center stage, never just supporting acts.

Tian de Légumes captures the region’s soul—simple slices of zucchini, tomato, eggplant, and onion layered in a traditional clay dish, baked slowly with olive oil, garlic, and thyme until caramelized and fragrant.

Every family makes it their own, but the best versions taste like late summer in a hilltop village.

This comforting dish, often enjoyed beneath fig trees or at bustling local markets, is meant to be shared—warm, at room temperature, or with rustic bread.

Côtes de Provence Rosé or a mineral-rich Vermentino make the perfect pairing, each enhancing the dish’s herbal and sun-kissed notes.

Tian de Légumes is a celebration of abundance, simplicity, and the easy beauty of southern French cooking.

This classic Provençal soup captures the warmth and rustic charm of southern France.

It features fresh green beans, diced courgettes, ripe tomatoes, white beans, potatoes, and tender pasta simmered in a light vegetable broth.

A swirl of pistou—the aromatic blend of basil, garlic, and olive oil—adds bold flavor and a burst of color just before serving.

The vegetables are first sautéed in olive oil, then gently simmered in broth until just tender, with the pasta added at the end for perfect texture.

To finish, the pistou is pounded into a vibrant paste, enriching each bowl with herbal and garlicky intensity.

Enjoy it messy and vibrant, with a chunk of crusty baguette to mop up every last drop.

And so…

if you ever wander through a village market in Provence in the late afternoon, you’ll see baskets filled with zucchini, tomatoes, and carrots glowing under the last sweep of sunlight. Vendors will call out gently, inviting you to choose the sweetest pear or the freshest sprig of rosemary, as if the evening’s dinner depends on a single perfect decision.

And should you find yourself near Aix-en-Provence on a warm Saturday morning, look for us by the herb stall. We’ll be reaching for basil still warm from the sun, already imagining the gratin it will crown later that night. Because a good meal, especially a simple vegetarian one like this, begins long before it reaches the table. It begins with the quiet pleasure of selecting ingredients that speak to you.

Until next time — may your kitchen be bright, your table generous, and your evenings filled with the kind of warmth only vegetables, butter, and a little French patience can bring.

Bon appétit

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