January in Provence is quiet and calm. Tourists have gone and most locals shut down their storefronts to spend winter (even further) South. But it’s perfect for me, a cozy retreat in the dead of the season, just before the revival of spring.
I’ve been visiting the tiny towns surrounding Bonnieux and collecting bits of food from grocers and boulangeries brave enough to stay open. The most beautiful part about hibernation is savouring the process of each simple meal. I look for ingredients like in a treasure hunt and carry prize baguettes and jewels of cheese home. I stop to smell, feel, taste each moment as I prepare the meal, appreciating the colour of the tomatoes and the lacquered shine on the brioche. And in the moments waiting for cheese to bubble or potatoes to soften, I am grateful for the opportunity to slow down.
Below is a taste of a meal I shared on Steller for those of you without the app.
cheese and an oven-safe dish
1. cut potatoes
2. thinly slice shallots and start layering
3. cut ham
4. layer ham in with butter
5. top with cheese and add a touch of stock.
6. cover with foil. 350 oven for 30 mins
7. remove foil and back for another 30 mins
8. bon appétit!