La Pitchoune: Cooking in France Season 1 Episode 4 All Things Provence

La Pitchoune: Cooking in France is a culinary show that follows a chef, Stephane Reynaud, as he explores the culture and cuisine of France. In the fourth episode of season one, titled "All Things Provence," Stephane takes viewers on a journey through the beautiful region of Provence.

The episode begins with Stephane arriving in the town of Avignon, where he meets up with a friend who takes him to a local market. Here, they pick up some fresh ingredients, including locally-grown vegetables, artisanal cheese, and freshly baked breads. Stephane is struck by the vibrant colors and smells of the market, and he can't wait to get back to the kitchen to start cooking.

Back at La Pitchoune, Stephane begins preparing a traditional Provencal dish: ratatouille. He explains that this dish originated in the region and is often served as a side dish or even as a main course. To start, Stephane sautes onions, garlic, and bell peppers in a large pan. Then, he adds in diced zucchini and eggplant, along with flavorful tomatoes and herbs. He lets the ratatouille simmer for a while, allowing all the flavors to meld together.

While the ratatouille is cooking, Stephane takes viewers on a tour of La Pitchoune's stunning surroundings. The property is located in a rural area of Provence, surrounded by rolling hills, vineyards, and olive groves. Stephane explains that this region is known for its picturesque landscapes and its rich history.

Back in the kitchen, Stephane prepares another classic Provencal dish: pissaladière. This is a type of tart that is made with caramelized onions, anchovies, and olives. Stephane explains that this dish is often served as an appetizer or as a light lunch. He makes the dough for the tart from scratch, kneading together flour, yeast, and olive oil. Once the dough has risen, he rolls it out and adds the toppings. The pissaladière bakes in the oven until it is crispy and golden brown.

Last but not least, Stephane prepares a dessert that is sure to be a hit with viewers: lavender crème brûlée. He explains that lavender is a common flavoring in Provencal cuisine, and it adds a unique floral note to this classic dessert. To make the crème brûlée, Stephane heats up cream, sugar, and lavender flowers in a saucepan. He then adds beaten egg yolks to the mixture and cooks it on the stove until it thickens. The crème brûlée is then poured into ramekins and chilled in the refrigerator. Just before serving, Stephane sprinkles sugar over the top of each ramekin and caramelizes it with a kitchen torch.

Throughout the episode, Stephane showcases the beauty of Provence and its rich culinary traditions. Viewers will be transported to this enchanting region through Stephane's cooking and storytelling. Whether you're a seasoned home cook or simply love all things France, this episode of La Pitchoune is sure to delight and inspire.