French Riviera Blend

The cooking of the sun-drenched French Riviera. Aromatic blend of Mediterranean herbs, citrus peel and flower petals used in kitchens across the Côte d' Azur

Main Ingredients: Fennel, thyme, tarragon, lavender, citrus peel, raw sugar and other spices

Deliciouser with: Grilled lamb, chicken and fish, eggplant, and tomato soups and stews, summer vegetables and soft cheeses

Suggested Uses:

• Use as a dry rub with sea salt for Provençal roasted chicken

• Season warm potato salad with olive oil and goat cheese

• Whip into soft cheeses like ricotta, chèvre and feta

• Use to season goat cheese ravioli 

• Season green vegetables and salad greens

• Use with ripe summer tomatoes 

• Season a Niçoise salad

• Marinate olives with oil and Herbes de Provence 

• Add to olive oil packed tinned fish- serve with crusty bread and butter 

• Add to rich cream and butter sauces

• Whisk into olive oil and raise your dipping game

• Add to pan fried fish with roasted cherry tomatoes 

• Season grilled beef and lamb

• Take a risk and attempt a ratatouille

• Stir into an olive tapenade

• Sprinkle over vanilla ice cream and drizzle with honey

• Whip with salted butter, serve with warm baguette