COUN­TRY, AGRAR­IAN,

Cuisine - - GINNY GRANT -

peas­ant, rus­tic, bu­colic and pas­toral were some of the words we were throw­ing around when think­ing of how to shoot this fea­ture and how we wanted it to look. Each word has a con­no­ta­tion – some­times neg­a­tive – but to me the food of Provence is about sim­plic­ity both in treat­ment and in flavour of the in­gre­di­ents. That doesn’t mean that the food is fast to make, just that each in­gre­di­ent is given the re­spect it de­serves. To me it is ex­em­pli­fied by the abun­dant use of olive oil, seafood, olives, gar­lic and veg­eta­bles, with a spar­ing use of lamb and beef. It’s per­fect for mak­ing the most of the last lan­guid days of sum­mer.

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