Provencal Breakfasts to Savor

 Sunrise from my bedroom window

at La Mourrade

Cadenet, France  

It's fun to know someone 34 years and still make discoveries about them. I didn't know what an outstanding cook my Cottey College friend Robin was until this trip. 

Apricot and White Peach tart

One morning Robin asked me to make breakfast and suggested an apricot tart. "Just use the purchased puff pastry to make your crust, lay down some fromage blanc, the apricots, and voila!"  I don't think fromage blanc is sold in American grocery stores.  What a useful substance. It's a soft, creamy cheese with the consistency of sour cream. It was perfect "glue" for fresh Provencal fruit.

 Breakfast on the terrace

was such a lovely way to start the day

 Wow! Apricots warmed explode with flavor in your mouth.  Oh my, this was good.  And so simple!  We decided to keep the warmed fruit theme going.  Robin made a tart with fresh figs and fresh lavender sprinkled throughout.  The lavender was astonishing because it was such concentrated, intense flavor and then a bite of warm, yummy fig came next.  Both of these tarts were keepers! 

Fig and Lavender Tart

Apricot, white peach, and black currant tart

Another tart Robin made was with apricots, white peaches, and black currants.  The black currants had to be used judiciously because they must have had very low sugar.  But it's the warmth of those fruit flavors exploding that make these tarts so delicious.

 French omelet made with
truffle paste and ham
from the Loumarin market.

We didn't have tarts every single morning.  As someone who rarely gets pork in Istanbul, I appreciated this French omelet stuffed with ham from the market and truffle paste with a side of delicious bacon.

 

I learned on this trip that truffle paste is such an easy way to dress up everyday ingredients like potatoes and eggs and the result is laudable. Robin said many times during the week that Provencal cooking is "basically using wonderful ingredients and not screwing them up."