Inspired by a recipe in Richard Olney’s book Lulu’s Provencal Table, I am making the
following menu. Lulu Peyraud, one of the great
bonne femmes in all of France, has influenced many chefs and cooks. And the wines made on the Domaine Tempier produced by her husband Lucien during his lifetime (and their extended family),  were and still are legendary. Even with a simple menu such as this, it is great to open a bottle of the Bandol Rose as an accompaniment. This is not a wine that is easy to find and if you do, don’t expect it to be cheap, but I promise that every drop of the bottle will be well worth the expense.

Lulu’s soup of mirepoix, turnips, potatoes, leeks, and garlic braised in spring water and pureed until smooth, served with a drizzle of extra virgin olive oil
House-made French bread croutons baked with parmesan topping
2010 Domaine Tempier Bandol Rose

Apple baked with maple sugar

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