Style-conscious to offer a taste of sun all year long, Marius Bernard uses basil of Provence to deliver an aroma that only the sample can trestitute. This preparation is compounded by basil leaves (92%) at which we add virgin olive oil, garlic and salt dash.

This preparation can be served with salads, pasta, rice, fish, meat, poultry, roasted or grilled as well as Carpaccio.

Typical recipe of Provence, this preparation is ideal to succeed your tomatoes with mozzarella. Elaborated with basil, garlic this recipe ready-made, will light up your summer dishes. Easy and practical, you will find in this flavoring all fresh basil taste.

You can use it with fresh tomatoes, in salad, with pasta or rice, goes with roasted or grilled meat. Use it as it is in your preparations.

This recipe  recovered from our Italian Neighbors  was reviewed by our  Chef in order to adapt it to our culinary habits. Thus we used basil and garlic of Provence at which we added real  Regiano parmesan cheese from Italy and pine nuts to give all its flavor to this preparation.

This seasoning is used as it is or with pasta or rice.

This mayonnaise of Provence which name was built from garlic and oil in language of Provence : “Aioli” is cooked like at home with virgin olive oil. In Provence aïoli is a real dish, we generally eat it for Christmas eve dinner or for days off.

This sauce accompanies very well all boiled white fishes and all steamed vegetables.