Dans la cuisine de Sylvette...
For our second episode, we're heading off to see Sylvette, also known as Tata (Auntie) Sylvette. Her food is JUST AMAZING!
She loves spoiling her guests and it really shows: her dishes are always big enough for 10, they look good, they taste good, they're made with love and THAT's what our food is all about! Tata Sylvette doesn't really have a favourite dish but she loves family meals, made with recipes from her grandma's day, plus others she's invented or put her own twist on.
When she asked her husband Tonton (Uncle) Joël (he does a great imitation of Johnny as you can see in the video haha!) what his fave was, he suggested her delicious Easter Lamb that she never gets wrong (I wonder if she's ever actually got anything wrong...) with some baby vegetables fresh from the market !
It's a done deal ! Sylvette is raring to get cooking our feast !
And let's face it, Easter Lamb is THE traditional dish in the South! There are lots of different recipes, but the main thing lies in the choice of the meat and herbs: Sylvette has chosen a Tarascon lamb fed on AOC 'Foin de Crau' hay and the rest is simple: it's all from her garden: bay leaves, thyme, rosemary – even the olive oil is made with olives from the garden!!!
Tata Sylvette now gives lessons to future nurses, so she's really at ease talking and gave us a step-by-step low-down on her recipe. Now it's your turn to discover her secrets !
Ingredients for 10 people
Easter Lamb :
- 1 large Provence lamb roast.
- 4 cloves of garlic
- Olive oil
- Herbes de Provence
- Salt & pepper
For the Mixed Baby Vegetables:
- 150 g smoked lardons
- 4 handfuls of broad beans (in their shells)
- 5 large handfuls of mangetout
- 4 handfuls of garden peas (in their shells)
- 5 baby onions
- 15 small new potatoes
- 15 green asparagus
- Salt & pepper
Both recipes are made at once so we'll be mixing them up a bit... :)
The recipe in step
Preheat the oven to 210°C before you forget…
Let's start with the lamb. Prepare a marinade in a bowl: press the 4 cloves of garlic and add the Herbes de Provence, olive oil (hers is made with olives from her garden – Tata Sylvette doesn't fool around!). Rub the roast well with the marinade, add some Camargue sea salt but NOT the pepper : Ready for an ah-ha moment ? "Pepper contains a substance that deteriorates in heat, so you need to add it at the end". Put a bit of the marinade aside for later.
Place the lamb in a dish, add a sprig of thyme and some bay leaves and cook for 15 minutes at 210°C.
While the roast is cooking :
Shell the broad beans and peas (if you've got a helper that's great, otherwise good luck with that one... on the other hand that means you can help yourself to a typical snack of country bread with broad beans, butter and salt, yum)
Slice the onions into quarters.
The timer should have gone off by now ! It's time to turn the lamb over and set the timer for another 15 minutes.
Take a good, heavy iron pot (orange is the colour if you want to be really trad). Brown the lardons with a dash of olive oil.
Add the onions and pre-washed potatoes and cook until golden.
Add the mangetout, peas, broad beans and a bit of salt and cook until the mangetout are slightly translucent.
The timer has gone off again! It's time to take care of the lamb. Turn it over, take the rest of the marinade, add a bit of hot water, then pour it over the lamb to avoid it drying.
Then cook at 180°C for 40 minutes, basting the lamb from time to time.
It's back to the vegetables. Stir gently to avoid turning them into a mush...
Add 10 cm of water, cover and leave to simmer.
Meanwhile (ah that smells good!), prepare the asparagus and add 10 minutes before the cooking time is up.
15 minutes before the lamb is cooked, add 10 unpeeled cloves of garlic that will caramelize in the juice... A little tip: spike the cloves with a knife or, if you're a body-builder, crush them before you put them in the oven !
And voilà, it's ready ! Let's drink the aperitif then sit down to enjoy !!!
Thanks Tata Sylvette !
We are Anaïs and Pedro, we love loads of things, like the States, Japan, pizzas, Motorhead, Vietnamese food and karaoke… On our blog, we talk about our travels and the places we love in Marseille and elsewhere. We also host really fun evening events from time to time.
The "Sentier Provence, mines d'énergies" (Provence Energy Mine Trail) is a new GR® long-distance footpath crossing 14 towns in the Pays d’Aix and Pays d’Aubagne areas. The trail is divided into 3 itineraries (42 km, 45 km and 66 km) and also includes 13 local loops.
From the producer to the bag
What's the best thing to bring back from your holiday in Provence? And what souvenir from the South should we take if we're visiting friends or family elsewhere? We won't be offering you a classic little tour of the souvenir shops this time, so let's head off to meet the local producers and craftspeople instead!
" Place your bets ! "
Las Vegas, Monaco and Atlantic City are simply overrated. On the other hand, Carry-le-Rouet, Cassis, La Ciotat and Aix-en-Provence all have lots of sightseeing attractions - plus casinos!
To cater to this new generation of residents and tourists, we simply had to hunt down some on-point addresses: modern and offbeat, architectural and arty, never-before-seen and places to be seen.
Our pick of spas and wellness centres in Provence
we are giving you our top pick of addresses so you can enjoy some TLC everywhere you go in Provence!
Discover our guide to Provence's top craft beers is packed with local flavours, such as honey, lavender and chestnuts
Get a new angle on Port-Saint-Louis !
We set the date with Gérard Jourdan, a honey producer based in Auriol, who can't wait to introduce us to his job and passion for bees...
Special itineraries and guides for touring the Bouches-du-Rhône by bike!
Time to eat outside
Picnics are a great way to escape from routine and spend some quality time with friends, family or your partner. Whether you opt for the seaside, a park or vineyard, they are an ode to simple pleasures and sharing.