A selection of olive-themed recipes created by Christine, Chef of the L'Epicerie restaurant in Beaucaire: green or black tapenade, quail and chicken in a black olive crust.
For an aperitif, Christine offers her green olive cream with goat's cheese or her black olive cream with almonds.
For the main course: roast quail or chicken thigh in a black olive crust.
Christine explains how to make these typical Provençal recipes in less than fifteen minutes!
Ingredients:
Green tapenade:
- Pitted green olives
- A goat's log
- 3 cloves of garlic
- Sunflower oil
Black tapenade:
- Pitted black olives
- A large handful of almonds
- 3 cloves of garlic
- Sunflower oil
Flat :
- One quail or one chicken leg per person
- The black olive cream prepared previously
- Olive oil
- Herbs of Provence
L'Epicerie, an institution in Beaucaire
The grocery store is a pretty restaurant located on the oldest square in Beaucaire, called Place Vieille, in the old center of the city.
It's run by a charming couple of restaurateurs: Gérard and Christine. They welcome you without fuss, just like at home.
Christine, the chef, creates creative, family-style cuisine based on her mood, inspiration, and what she finds at the market. You never know what you'll have for lunch, and that's a good thing!
The menu changes every day, and the products are always fresh and tasty.
The black and green olive creams are a great classic of the house, and you can taste them when you come to BeaucaireAnd if you feel like it, you can also make the recipe at home, you'll see, it's very easy!
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