Provence (Bandol) dish/meal recommendations

I've been cooking recipes from a couple of different Patricia Wells Provence cook books over the last few winters but this was before I started drinking wine from the region of Bandol. Now that I discovered this wine, I was wondering whether there are some classic Provence dishes to match the likes of a red Bandol? If not classics, then some off the cuff suggestions would be great. I was thinking lamb dishes, roasted, or stews perhaps. With some stinky cheese salad maybe. I checked out a couple of websites from domaines in the region and didn't notice any recipes or food suggestions.

Bryan

[Jenise]

Bryan, Lulu Peyraud is the wife of Domaine Tempier proprietor Lucien and a legendary cook. American foodwriter and Provencal fanatic Richard Olney documented her food in a book called Lulu's Provencal Table, which I happen to have, and both Richard and Lulu were mentors to a very young Alice Waters. I think you'll find that the heartiest of the type of Provencal dishes you already know will be good matches, but I'll list you some recipe titles to help those creative juices get flowing:

meat and potato gratin
grilled hanger steak with anchovy butter
calf's tongue pot-au-feu
Roast pork loin with sage and onions
pork chops with juniper
grilled lamb skewers
leg of lamb on bed of thyme
roast leg of lamb with black olives
braised shoulder of lamb with eggplant and tomato confit
lamb shoulder and flageolets
leg of lamb stuffed with tapenade
leg of venison in red wine
rabbit stuffed with prunes
rabbit with mustard
garlic rabbit
stuffed duckling with turnips
pigeon squabs with peas

You get the idea--rustic meats with big flavors. Lots of olives and garlic and herbs. If you want any of the recipes, just holler.

Love Patricia Wells books, btw, you've made good choices there. Welcome to the forum!

pigeon squabs with peas

As opposed to, say, okapi squabs?

[Jenise]

pigeon squabs with peas

As opposed to, say, okapi squabs?

You do have a point. But hey, it's right out of the book. Blame Olney!

Bryan, Lulu Peyraud is the wife of Domaine Tempier proprietor Lucien and a legendary cook. American foodwriter and Provencal fanatic Richard Olney documented her food in a book called Lulu's Provencal Table, which I happen to have, and both Richard and Lulu were mentors to a very young Alice Waters. I think you'll find that the heartiest of the type of Provencal dishes you already know will be good matches, but I'll list you some recipe titles to help those creative juices get flowing:

meat and potato gratin
grilled hanger steak with anchovy butter
calf's tongue pot-au-feu
Roast pork loin with sage and onions
pork chops with juniper
grilled lamb skewers
leg of lamb on bed of thyme
roast leg of lamb with black olives
braised shoulder of lamb with eggplant and tomato confit
lamb shoulder and flageolets
leg of lamb stuffed with tapenade
leg of venison in red wine
rabbit stuffed with prunes
rabbit with mustard
garlic rabbit
stuffed duckling with turnips
pigeon squabs with peas

You get the idea--rustic meats with big flavors. Lots of olives and garlic and herbs. If you want any of the recipes, just holler.

Love Patricia Wells books, btw, you've made good choices there. Welcome to the forum!

To me this is very fascinating. I fell in love with Tempier Bandol wine just recently, I've been in love with Provencial cooking for a few years now, and now I learn there is a woman named Lulu who is the wife of the vintner and a book of her recipes has been written and published. What a stroke of luck for me. I read part of the book online as well as a couple of reviews and and know this book is going to be a favourite for me. Thank you for posting this information.

Bryan

[Jenise]

You'll love it, Brian. The first 60 pages "The Vigneron's Year" read like a novel and immerse you into their sunny, mediterranean life. From there, Lulu's hearty and robust cooking is a celebration of life. It was she, by the way, who inherited the vineyards--her maiden name is Tempier.

You'll love it, Brian. The first 60 pages "The Vigneron's Year" read like a novel and immerse you into their sunny, mediterranean life. From there, Lulu's hearty and robust cooking is a celebration of life. It was she, by the way, who inherited the vineyards--her maiden name is Tempier.

It's also worth mentioning that Lulu and Lucien Peyraud were the close friends and mentors to a young Kermit Lynch, who has imported their wine since the early '70s and has written extensively about both of them in his books "Adventures on the Wine Route" and the more recent "Inspiring Thirst," both of which are well worth reading.

Mark Lipton