Last week, we went on a short road trip in the south of France for our 10th wedding anniversary. We discovered Marseille, it’s old port, it’s small narrow streets full of charm and we visited the incredible Calanques by boat. We then went to the picturesque Provencal villages of Cassis, Bormes-Les-Mimosas and Ramatuelle, real little jewels.
On the culinary side, the restaurant “L’Inattendu” in Marseille captivated us: a small restaurant ideally located in a pedestrian street near the old port, serving a mixture of traditional gourmet cuisine, with an exotic touch, and all in a very relaxed atmosphere. Amanda indulged on an oeuf parfait as a starter, followed by filet mignon de veau and a mango tartare for dessert. I highly recommend this restaurant if you ever find yourself in Marseille.
Here a few foodie photos from our trip!
One of the best things about the South of France is the seafood and Amanda ate fish nearly every meal whilst we were there, which is why I have included a sea bass recipe in this week’s meal plan.
Meal Plan 21st May 2018
Monday: Duck breast with orange sauce
Duck à l’orange is another classic French dish in which the duck is usually roasted and then served with an orange sauce. I’ve adapted the recipe so that it can be made in 30 minutes by using duck breast and cooking it in a griddle pan.
Tuesday: Tray bake sea bass fillet, with green beans and tomatoes
One tray dishes are so good because there is usually just a small amount of prep, then you pop it in the oven and dinner is done. Plus, there is hardly any washing up! The one tray dish from this week’s meal plan is tray bake sea bass fillet with green beans and tomatoes.
Wednesday: Indian chicken with spinach and chickpeas
I love cooking Indian food as it’s always so full of flavour and also reminds me of living in the UK. It inspired me to create this meal of Indian chicken with spinach and chickpeas.
Thursday: Green spring vegetables salad
This salad is so tasty and packed with lots of the spring green vegetables that are in season in May. The recipe is also suitable for vegetarians, vegans and anyone following a gluten free diet.
Friday: Spinach and ricotta cannelloni
My top tip to make cannelloni easier, faster and less messy to fill is to use a piping bag. All you need is the piping bag itself and don’t need any of the nozzles. You should be able to find piping bags in your local supermarket.
