Sample local produce

Serves 8 Pour 7 to 8 litres of water into a huge pan, then add: - 500g white kidney beans - 500g red kidney beans - 800g French beans cut roughly into 1-cm slices - 5 carrots (cut into 1-cm cubes) - 5 courgettes (cut into 1-cm cubes) - 5 potatoes (cut into 1-cm cubes) - 6 fat, ripe tomatoes (peeled and chopped into small chunks)	Soupe au pistou Cook for two hours over a medium heat then add 400g of pasta. To prepare the pistou (in 15 minutes) to be incorporated into the sauce at the last minute, crush with a pestle: - 1 head of garlic - 1 packet of basil. Then add olive oil to create the consistency of an "ointment". Optional: the soup can be served with grated cheese (gruyere, sbrintz or parmesan).

Serves 5 to 6 people - 3 white onions - 1 each of red, green and yellow pepper - 4 big aubergines - 4 sizeable courgettes - 6 big, ripe red tomatoes (place the tomatoes in boiling water for 5 minutes then peel)	La Ratatouille Roughly chop the vegetables and fry separately in olive oil. Place them all together in a saucepan. Add salt, pepper, garlic and parsley and cook over a low heat for approximately 90 minutes.

Preparation time :15 min. Cooking time : 3-4 hours depending on the amount of meat. For 8 people: 2kg boned stew (shank) 250 gr. onions 200 gr. carrots 30 gr. garlic (four cloves) 1 branch celery 1 herb bouquet (thyme, laurel, flat parsley) 2 tablespoons olive oil Table salt and ground pepper 1.5 liters red wine Optional : 1 liquor glass of brandy 250 gr. tomatoes 80 gr. dried mushrooms 1 zest orange 1 clove 1 veal bone or rind	Niçoise daube Put the mushrooms to soak in warm water. Cut the meat into 60 gr. cubes. To prepare the vegetables : wash, dice the carrots, celery onions. Put vegetables and meat in the pressure cooker, add salt, pepper, peeled, seeded and crushed tomatoes, zest of orange, herb bouquet, clove, rind or bone. Add the brandy (which can be flambed), red wine and water to cover. Bring to a boil, then simmer over a low fire for about three hours. Half an hour before the end of cooking, add washed, strained whole or cut up mushrooms. When done, take out the rind and cut into strips ; take out the bone.

For 8 people: - 600 gr dark cooking chocolate - 300 gr butter - 600 gr sugar - 150 gr plain flour - 9 egg yolks - 9 egg whites	Chocolate fondant cake of Corinne Paolini Melt the butter and chocolate over a low heat. Remove from the heat and mix in the sugar, egg yolks and flour in that order. Whisk the egg whites until they form firm peaks and fold in. Grease a high-sided rectangular gratin dish (35 cm by 25 cm) with plenty of butter and pour the mixture in. Place in a cold oven. Turn the oven on to 180° and bake for 35 minutes. Important: overcooking this cake is a crime! Test 5 minutes before the end of the recommended cooking time: the blade of a knife should come out slightly creamy. Serve with home-made Chantilly…