Chef, Restauranteur & Musician Patrick Quillec

Stuffed Artichoke Heart Barigoule

Serves 8 Total Time: 1 hour 1 pound fresh spinach 6 garlic cloves 3 1/2 tablespoons olive oil 3 tablespoons freshly grated Parmesan cheese 2 lemons, cut in half 8 medium artichokes 1cup young carrots cut into thin slices 1cup medium white onion cut into thin slices 1cup leek, white only, split and thinly sliced […]

Chicken Salad with Cranberries and Curry Marcona Almonds

Serves 4 Total Time: 20minutes 4 cups cooked chicken or turkey breast, 1-inch dice (see note below) 1 cup Marcona Almonds*, chopped 1 cup finely diced celery 2 tablespoons finely chopped shallot 1/2 cup dried cranberries 1/2 cup Griottines*, drained (save juice for your favorite cocktail) 2/3 cup Mayonnaise* 3 tablespoons Provence Tarragon Vinegar* 1 […]

Crispy Duck Fat Potatoes

Serves 6 Total Time: 40minutes 2 pounds potatoes (Fingerling, or Russet Burbank), peeled or not 5ounces Rougie Duck Fat* Half of a red onion, finely sliced 8 garlic cloves, unpeeled 4 twigs of rosemary Fleur de Sel to taste* 6 sprigs of thyme *Available at French Market. 1.Cut the potatoes into 1-inch pieces. In a […]

Butternut Squash Flatbread

Serves 4 Total Time: 20minutes 1 prepared pizza crust (regular or gluten-free) 2 slices of Prosciutto 2 tablespoons shallot confit from L’Epicurien* 1 tablespoon of caramelized onions from L’Epicurien* 1/2 cup shredded sharp white cheddar 1/3 cup gorgonzola 1/2 jar Cafe Provence Butternut Squash Jam* 1 teaspoon olive oil 4 tablespoon arugula, thinly sliced 2 […]

Tomato Tarte Tatin

Serves 4-6 Botanically, tomatoes are fruit. So is it really so crazy to use them in place of apples in a traditional tarte tatin? No, no it is not. In fact, with beautiful in-season tomatoes, fresh vanilla bean, a touch of sugar, and a drizzle of aged balsamic vinegar (oh yeah, and a scoop of […]

Sole with Herb Butter & Fleur de Sel

We serve a really delicious (and labor-intensive) Dover Sole Meuniere Cafe Provence. This recipe for sole with herb butter and fleur de sel is also really delicious, but super-simple to prepare. 2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and rosemary 1/2 lemon, juice […]

New Potatoes with Hannah Spice and Fresh Herbs

Serves 8 2 pounds thin-skinned, new potatoes, scrubbed well 4 ounces butter, cut into 1/2-inch cubes 1 tablespoon Hannah Spice Mix* 5 thyme sprigs 10 dill sprigs 1 Tbsp. black pepper Water (salted) Dijon mustard* Fleur de sel* *Available at French Market. 1. Blanch potatoes in boiling salted water until just tender, but not fully […]

White Gazpacho

We love traditional tomato gazpacho in the summer, but this white version is just as refreshing and simple to prepare. We used to serve this at Hannah Bistro, and now most of the ingredients are available at French Market. 4 ounces Thyme Marcona Almonds* 2 cloves garlic, chopped 1 1/2 teaspoon sea salt* 4 ounces […]

Cuisses de Lapin Confites au Vinaigre de Xeres

{Confit of Rabbit Leg with Sherry Vinegar} Serves 4 6 rabbit legs (or chicken) 1 teaspoon green peppercorn* 1 teaspoon coriander* 1 teaspoon pink peppercorn* 6 cloves of garlic* 1 sprig fresh rosemary 2.5 tablespoons shallot, minced 3 tablespoons olive oil* 1.5 pounds duck fat* 5 ounces Sherry Vinegar* 16 ounces chicken stock* 1 cube […]

Brie Toasts with Spiced Sundried Tomato Compote

Makes 24 crostini 8 sundried tomatoes 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/2 cup raisins 1/2 cup white wine 1/8 teaspoon salt 2 teaspoons cane sugar 24 crostini 24 slices Saint Andre French Brie Put tomatoes and 1 cup boiling water into a medium heatproof bowl and set aside to let soak for […]