This was the only cooking demonstration where I was able to take pictures of the process. Usually we were cooking rather than watching.


Only the freshest veggies and herbs go into the preparation.

Sauteeing veggies

The veggies are chopped and then arranged in a skillet to brown.

Initial preparation

After the veggies are sautéed lightly, in olive oil, of course, the meat is added and browned. The meat is then coated with tomato paste and herbes de Provence are added.

Ready to roast

This is how the preparation looks when it is ready for the roaster. Red wine is added to cover and the meat is cooked for ten hours! It's like ordering Peking duck.

More veggies

Once the meat is done, more veggies are prepared to serve with the eventual dish.

Adding the meat

Chef Fabien is cutting the roasted meat into serving-size chunks and adding it to the softened veggies.

Chopped veggies

Additional raw veggies are chopped fine and mixed with crisply fried onions, more herbs and olive oil to make a crunchy relish.

Stew prep

The sauce from the long cooking is added and everything is then heated thoroughly.


Small potatoes have been boiled and are now placed on fennel straw that has been collected from the garden.


The fennel straw is ignited with a torch (looks like he's having fun with this!) and the bowls are quickly covered to give the smoke time to flavor the potatoes.

Lamb stew

The stew is decorated with more herbs and the fresh chopped veggies then served with bread and the local rosé wine. We've never cared much for rosé, but the Provencal wines are wonderful on a hot day -- cool, crisp and dry. The seasoned potatoes fill out the main course.


The stew was followed by a salad of fresh greenery and fresh goat cheese.

I could get used to eating the salad after the entrée as is typically done in Europe.

Tarte tatin

And then dessert, tarte tatin, made by Magali's sister Anne. A fabulous meal. Ahhh.

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