A Sunday in Fontaine-de-Vaucluse

On this sunny Sunday, I’m taking you with me to Fontaine-de-Vaucluse, a small village not far from L’Isle-sur-la-Sorgue that carries an almost unreal charm : emerald waters, stone alleyways and that particular softness that only Provence knows how to offer. Here, time genuinely slows down. You wander along the Sorgue, you lunch in the shade of the plane trees, you breathe an air you simply cannot find anywhere else : cool, slightly damp, and utterly unique to this place. A village of quiet elegance, where spectacular nature meets the Southern art of living.

Coralie:

Parking at Fontaine-de-Vaucluse

What I love deeply about Fontaine is what the Sorgue, the river that runs through the village, gives it as a gift : a rare coolness, almost miraculous, even in the height of summer.

I settle on the riverbank, I close my eyes : you hear the murmur of the water, the song of the birds and the cicadas in season, the rustling of leaves in the breeze... and I simply switch my brain off.

I love coming here at the end of the day for a picnic. There are tables, which changes everything : suddenly it feels comfortable. The sun descends slowly behind us and

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Charlène :

Provence has a way of making everything feel like a dream , the lavender, the markets, the light. But even in paradise, your roots have a way of calling you back. The further I am from Lorraine, the more I find myself craving the food I grew up with and nothing brings me back faster than a plate of spätzle.

In French we say “les choses les plus simples sont les meilleures”1 and this recipe is proof of that. These rustic, hand-made egg noodles are one of those dishes that feel like a hug on a plate. No fancy machines, no complicated techniques just a smooth dough, a bit of patience, and a whole lot of soul. Think of it as your one-way ticket to Alsace-Lorraine.

My secret? After boiling them, I sauté the spätzle in butter until the edges turn golden and crispy that’s where the magic happens. Paired with a creamy whole-grain mustard chicken, a fresh green salad, and a glass of Gewurztraminer, it’s the ultimate Sunday family meal. The kind Coralie and I “adore”.

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Ingredients (Serves 4)

For the Spaetzle:

• 3 Large eggs

• 300g All-purpose flour (~2 1/3 cups)

• 150ml Water (~2/3 cup)

• A good pinch of Sea salt and freshly cracked black pepper

• 30g Butter (for the pan)

• 1 Clove of garlic, minced

• 1 tbsp Fresh parsley, chopped

The Whole-Grain Mustard Sauce:

• 2 Chicken fillets (sliced)

• 200ml Heavy cream (~3/4 cup)

• 2 tbsp Whole-grain mustard (Moutarde à l’ancienne)

• 1 Shallot, finely minced

• Salt and pepper to taste

The Process

1. The Dough

In a large bowl, whisk the eggs with the water, salt, and pepper. Gradually add the flour, mixing with a wooden spoon until you have a smooth and homogenous dough. That’s it! No need to overwork it. Let it rest for 10 minutes.

2. Forming the Noodles (The Chef’s Trick)

Bring a large pot of salted water to a simmer.

• The Pouch Method: Put the dough into a piping bag with a very small opening (snip just the tip). Hold the bag over the simmering water and let the dough fall in. To stop the flow and “cut” the noodle, simply pinch the end of the bag with your fingers. No scissors needed! It’s all about the pressure of your hand.

• The Traditional Method: Spread some dough on a flat wooden cutting board. Using the back of a knife, scrape thin strips of dough directly into the water.

  => As soon as the spaetzle rise to the surface (about 2 minutes), they are ready! Once cooked, transfer the spätzle immediately into ice cold water to halt the cooking process,

3. The Golden Finish

In a large skillet, melt the butter until foaming. Add the cooked spaetzle and sauté over medium-high heat until they are golden and crispy. At the very last minute, toss in the minced garlic and fresh parsley.

4. The Mustard Chicken

Pan-sear your chicken fillets in the same pan until cooked through. Remove the chicken and sauté the minced shallot. Stir in the heavy cream and the whole-grain mustard. Let it simmer for a minute until the sauce coats the back of a spoon. Return the chicken to the pan to coat it in the sauce.

The Perfect Serving

Serve the crispy spaetzle and creamy chicken with a simple green salad on the side. The acidity of a light vinaigrette brings the perfect freshness to balance the richness of the cream and butter.

Pairings:

• Wine: A Gewurztraminer from Alsace. Its aromatic richness and subtle spice are a perfect match for the cream and the mustard, absolutely délicieux.

• Soft: A sparkling apple cider. The crispness of the apple cuts through the butter beautifully.

There is one dish in our repertoire that, without fail, makes our clients reach for their notebooks before the meal is even over.

We cooked it again just last night, here in Provence, for a lovely group of guests. And just like every time, the same questions came up around the table: “How do you get the duck so tender?” “Why is the purée so smooth?”.

So today, we are sharing it with you.

Even though this dish appears very simple, it is all the small details that play a key role in achieving a masterful and flavorful result. While the star of the plate is technically the Duck Magret, it is actually the carrot purée that steals the show.

To be honest, even though we tend to call it a purée, it is much more than that. In French, we call this a Mousseline. It is far silkier and more refined than a classic mash.

Paired with seasonal vegetables, always evolving depending on what we find fresh at the market, and finished with a honey & soy reduction, it becomes the perfect balance of textures and flavors. Silky, roasted, juicy, and sweet & salty.

In this edition, we are sharing the ingredients for this signature dish.

For those who want to go further, the rest of this masterclass is where we share the techniques we use in our private dinners. The small details, the right timing, the precise gestures that make all the difference.

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There are mornings where Provence delivers on every promise, where the most ordinary things can turn into a real moment of pleasure. It starts with a coffee on a shaded terrace, a croissant still warm, and the idea of just savoring the moment and taking your time (something we all forget to do, far too often). The perfect place for mornings like these is without a doubt L’Isle-sur-la-Sorgue on a Sunday morning.

Many of you already know this town. But today I’d love to show it to you through my eyes , those of a local who keeps coming back year after year to share my typical day here, my favorite spots, and a few tips. The idea is that once you’re there, all you have to do is let yourself be guided.

Charlène:

9:00 AM — Parking without losing your mind

First piece of advice, and it matters: come early. The Sunday market is by far the biggest of the week. There’s also one on Thursdays, but Sunday is on another level entirely, and for good reason: on top of the regular market, it’s also the day of the antique market. The whole town transforms, and once the warm weather arrives, the streets fill up very fast.

For parking, head straight to the main town lot. Yes, it’s paid parking but honestly, it’s the simplest option, and the rates are very reasonable compared to other towns in the region. Don’t waste twenty minutes hunting for a free spot, you’ll regret the lost time. (And I speak from experience…)

📍 Adresse Grand parking

9:15 AM — Coffee and a croissant. Non-negotiable.

I like to start this day with one of the great French fundamentals: Le petit-déjeuner. So before anything else, I head to Café de France. The staff are always genuinely warm, the prices are fair, and the terrace stays shaded even when the sun is already strong , in Provence in July, that’s actually a very important detail. I always order the same thing: bread, butter and jam, a Pain au chocolat, and a coffee. Simple, effective, and exactly what you need to start the day right.

I take the time to savor the moment, because even after all these years, I know this is a privilege. Soon enough the season will pick back up, the weeks will get away from me, and these quiet Sunday mornings won’t be something I get to enjoy like this anymore. So I hold onto them. I watch people walk by with their market bags, I listen to the market waking up around me. That, to me, is the real beginning of the day.

If you prefer sun in the morning, or if the terrace is already packed, Au Chineur is just steps away and also does a wonderful breakfast.

📍 Café de France | 📍 Au Chineur

10:00 AM — The market, the real one

The market fills up fast, and if I want to avoid the crush, I can’t linger too long over my coffee, even though I could easily lose track of time there. Once it gets that busy, the market loses a bit of its charm.

The first thing that hits you when you arrive is the smell: marinated olives, a chicken that’s been turning on the rotisserie for a while now, Provençal herbs and lavender spread across the stalls. Then comes the noise people greeting each other, vendors calling out.

My non-negotiables: the olives on the square by the church, almost directly across from Café de France. That’s the stand I never skip. There’s also a man who sells exceptional bread right in front of Le Chineur, though fair warning, he’s not always there. If he is, buy a baguette. You’ll need it later.

But most importantly, take your time and wander without a list. The best finds are always the ones you weren’t looking for.

Coralie:

11:30 AM — Antiques, brocantes, and the art of the find

L’Isle-sur-la-Sorgue is world-famous for its antique dealers, and honestly, there’s good reason for that. I love wandering through them, discovering new pieces, new objects, letting myself be surprised. But since you’re here for my real tips , the kind you won’t find in a typical travel guide, let me tell you about what I love even more : Vide-greniers. The kind that pop up all over Provence throughout the season, but mainly in May and June. Why? For one very simple reason: at a vide-grenier, people aren’t there to run a business, they’re there to clear out their homes. Their goal is to go back with as little as possible. And that changes everything.

(By the way, if vide-greniers interest you, let me know in the comments , I have a calendar of Provençal brocantes I might just share with subscribers.)

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(Anyway, back to our market.)

✦ The rest is for subscribers ✦
The best picnic spot, my favorite restaurants, a must-try ice cream, the market sandwich recipe, and all the exact locations with GPS coordinates.

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Storage

• Keep refrigerated for up to 2 days

• Do not freeze as-is (texture will become grainy)

Every step counts, and every tip makes a difference. These are the exact techniques I use, and I wanted to share them so you can achieve professional results at home!

This week, something rare happened. And it changed the entire evening.

Because when you’re a private chef, you’re supposed to be in the kitchen, not sitting at the table with your clients.

And honestly? It never feels ordinary to us. We are there as private chefs, hired, professional, and yet, mid-service, they pull up two extra chairs and say: sit with us. There is something quietly special about that.

Years ago, working in restaurants, we never saw the people we were cooking for. We were in the kitchen; they were in the dining room. Two completely separate worlds. Today, we know our clients personally, and sometimes they invite us to their table.

Those moments are a real opportunity to connect. To talk, to laugh, to share something meaningful. And still, they are also one of the few times we actually get to taste what we have made. Not just a spoonful here and there between two pans, but a proper plate, at the table.

And that’s the irony.

Because every menu we create is bespoke, built around a specific evening and a specific person. We spend hours preparing, cooking, plating, and we send out dishes we know inside out: every ingredient, every technique, but that we rarely get to experience as a full meal. That’s just the nature of the job.

You’ve probably experienced it yourself: spending an entire evening in the kitchen, while everyone else is enjoying the moment you worked so hard to create.

And that’s when it really matters.

That evening reminded us of something we often tell our clients, and try to live by ourselves: the greatest gift you can give your guests is to actually be present with them, not at the stove.

So this week, we’re sharing a menu designed for exactly that kind of evening. The kind where everything is ready before your guests arrive. The kind where you actually get to sit down.

No stress. No last-minute chaos. Just you, your guests, and a good glass of wine.

It’s simple, seasonal, and designed to be made ahead, without sacrificing elegance

The Menu:

• Chilled pea velouté with lemon crème fraîche

• Spring lamb navarin with baby vegetables and potatoes

• Strawberry tiramisu, served family-style

Chilled Pea Velouté with Lemon Crème Fraîche

Serves 6 · Prep time: 25 min · Make the night before

Ingredients: 500g fresh or frozen peas · 800ml vegetable stock · 2 shallots · 30g butter · 150ml thick crème fraîche · 1 lemon (zest + juice) · salt, pepper, fresh mint

Process: Melt the butter in a saucepan over low heat. Finely slice the shallots and soften gently, about 3 minutes (no color). Pour in the stock and bring to a gentle boil. Add the peas and cook for 8 minutes over medium heat, until just tender and still bright green. Blend until very smooth, then pass through a fine sieve. Season well. Let cool, then refrigerate for at least 2 hours, ideally overnight.

Season the crème fraîche with the lemon zest, a squeeze of juice, salt, and pepper. Keep covered in the fridge.

To serve: pour the cold velouté into bowls, add a generous spoonful of lemon crème fraîche in the center, and finish with a mint leaf and a turn of black pepper.

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Happy Easter ✨

First of all : Happy Easter !!

This one’s our little gift to you. No complicated techniques, no obscure ingredients, no three-hour recipes. Just three things we actually make, that we actually love, and that we wanted to share with you today.

Because here’s the thing : what you’ll remember about this Easter isn’t how many hours you spent in the kitchen. It’s the people around the table, the kids sneaking bites of batter, the noise, the chaos, the joy.

These three recipes are here to add a little indulgence to that moment, without the stress. Simple enough to turn into a proper family activity , because sometimes the best part isn’t even the eating, it’s the making. And indulgent enough that no one will ever guess how little effort they took.

One essential ingredient runs through all three : chocolate.

1. Soft Chocolate Fondants with Sea Salt

Honestly this is the recipe I make every time I need something that feels special without the stress. And if there are kids at the table, give them a piping cone and let them go. Best decision you'll make all day.

Prep : 15 min — Bake : 7 to 12 min — Serves : 6

Ingredients

• 150g dark chocolate (about 5.3 oz)

• 80g butter (about ⅓ cup)

• 4 eggs

• 90g sugar (about ½ cup)

• 20g flour (about 2½ tbsp)

• Fleur de sel (or any flaky sea salt)

Method

Melt the butter and chocolate together until smooth. Whisk the eggs and sugar until pale and slightly thickened. Combine both mixtures, then gently fold in the flour. Pour into buttered molds, sprinkle a pinch of fleur de sel on top.

Bake at 180°C (350°F) :

• 7-8 min → mi-cuit, the center is still molten and just barely set

• 10 min → fondant, a little more structure but still soft inside

• 12 min → moelleux, fully baked through — perfect if you’re making these with kids and want something easier to handle

Wait a few minutes before unmolding, and serve with a scoop of vanilla ice cream. Trust me on that one.

Fun Easter idea 🐣 The moelleux version is perfect for a little kids’ activity : once cooled, give them a chocolate piping cone and let them go wild decorating. It keeps them busy, it’s cute, and honestly the results are always better than expected. (I’ll add a tutorial below on how to make a simple parchment cone : it’s easier than it looks.)

2. Express Chocolate Mousse (2 ingredients, under 10 min)

Okay real talk : I know Coralie is firmly team classic chocolate mousse, rich, dense, proper chocolate flavor. And she's not wrong, that version is incredible. But this one? This one is mine. Light, airy, just enough chocolate, and when you serve it with a little fleur de sel and a drizzle of olive oil, it genuinely stops people mid-conversation. Make it now, go get ready, and by the time everyone's around the table it's done. That's it. (We'll share Coralie's classic version soon, promise.)

🔒 This recipe is reserved for subscribers. If you’re not one yet — this might be the right moment. 🤍

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Charlène:

Before becoming a private chef, I spent three years specializing in chocolaterie, and because Easter always tastes better with homemade chocolate, today I’ll help you make your own simple and stress-free.

The Chocolatier’s Secret: it’s all in the mise en place

In a chocolate lab, moisture and dust are your worst enemies. Here is how we prepare our station.

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In Provence, Ratatouille is more than a dish; it’s a religion.

But let’s be honest: a traditional, slow-cooked ratatouille isn’t always the most elegant-looking dish for a dinner party. On the other hand, a Tian (layered baked vegetables) is visually stunning but can sometimes lack that deep, melting texture we crave.

In our kitchens as private chefs, we were often faced with this dilemma. So, we created our signature version. It’s the best of both worlds, the rich “confit” base of a grandmother’s ratatouille, topped with the elegant, colorful crown of a perfectly arranged Tian.

Recipe Details

• Serves: 4 peoples

• Prep time: 30-40 minutes

• Cook time: 1 hour

• Difficulty: Easy, but requires patience

Ingredients

• Vegetables: 1 medium eggplant, 1 large zucchini, 1 bell pepper (half red, half yellow), 2 large ripe tomatoes, 1 medium onion.

• The Essentials: 1 clove of garlic (minced), 1 tbsp tomato paste, a splash of dry white wine, high-quality olive oil, Herbes de Provence, a pinch of sugar, salt, and black pepper.

The Step-by-Step

1. Building the Flavors (The Sauté)

Every vegetable has its own “personality,” so we treat them individually.

• Start by sautéing the eggplant (diced) in a generous amount of olive oil until it is golden and soft.

• Add the peppers and onion. Let them soften to release their natural sweetness.

• Stir in the tomato paste to add depth, then deglaze with a splash of white wine. This little acidity wakes up all the flavors.

2. The Simmering

Add your chopped tomatoes and your minced garlic. Add a pinch of sugar (to balance the acidity), salt, pepper, and a Herbes de Provence. Let it simmer gently with a little water.

• Pro Tip: Add half of your diced zucchini near the end of cooking to keep them slightly crisp (we reserve the other half for the tian).

3. The Assembly

Pour your melting base into a beautiful baking dish. Now for the “tian” touch: slice your remaining zucchini and a few extra tomatoes into thin rounds. Arrange them in a tight, colorful spiral on top. Drizzle with olive oil and finish with a pinch of salt, pepper, herbes de Provence, and a touch of fleur de sel.

4. The Oven

Bake at 180°C (350°F) for about 30-40 minutes until the top vegetables are tender and slightly caramelized.

The Secrets to Perfection

Texture is everything: The Peeling Secret

In a professional kitchen, details matter. For the base of your ratatouille, we always peel the tomatoes and the eggplant. Why? Because the skin of the eggplant can become tough or bitter when simmered. By removing it, you achieve a “velvet” texture that melts on the tongue.

Note: Keep the skin on for the top layer (the Tian) for that beautiful color contrast!

The “Rule of Thumb” for Cutting

You don’t need a ruler, but try to aim for 2cm cubes for your base. Consistency is key: if your vegetables are the same size, they cook at the same rate, ensuring every bite is perfectly harmonious.

The Perfect Serving Suggestion

To turn this dish into a grand Provencal feast, we love to serve it alongside a Côte de Bœuf (rib steak) grilled with sea salt and roasted potatoes with rosemary. The melting vegetables act as the perfect, vibrant sauce for the meat.

The Wine Pairing

At the table, we recommend a chilled Rosé from AOC Côtes de Provence or a light, fruity red like a Ventoux. The acidity of the wine will cut through the richness of the olive oil and highlight the sun-drenched vegetables.

Bon appétit !!

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Let’s keep the conversation going!

We’d love to see your creations! If you make this Ratatouille at home, tag us or share a photo in the comments. Is there a specific Provencal classic you’d like us to “upgrade” next? Tell us below!

Charlène :

I was 5 years old. That morning, as my sister and I went out to look for our Easter eggs, we spotted footprints on the freshly washed floor. Rabbit footprints, crossing the entire dining room of our parent’s restaurant. 22 years later, my mother still insists “it was the Easter bunny”. I don’t argue anymore.

That’s Easter magic to me. Not the chocolate eggs, not the boots we pulled on half-asleep before running outside while our parents shouted “warmer! colder!”. It’s the love behind all of it. The brunch they prepared every year, the génoise Easter lamb cake sitting at the center of the table, and the way they always found a new way to surprise us, just to see us happy.

I understood as I got older that Easter magic doesn’t fall from the sky. Someone makes it happen for you.

Coralie :

In my family, Easter means a long lunch at the table, as is tradition in France, where we take the time to simply be together. And the menu never changes.

The asparagus is brought by my aunt. The roast leg of lamb and the potatoes are taken care of by my mother and grandmother. My sister handles the cheese board. My father is in charge of drinks and the apéritif. And me, ever since I was old enough to cook, I take care of dessert. It has to involve chocolate. That’s the rule, and it is non-negotiable.

After that feast comes the egg hunt in the garden, with the same secret hope every year : that the chocolates haven’t melted . It can get very warm in Provence in April, you know. Let’s just say it’s a tradition with its risks.

This menu is untouchable. Some recipes aren’t meant to be reinvented. They’re meant to be passed down.

The Easter Menu

Starter : Green asparagus, honey vinaigrette.

Main : Oven-roasted leg of lamb, roasted baby potatoes.

Dessert : Easter lamb cake, génoise sponge.

Green asparagus, honey & balsamic vinaigrette

Snap the base of the asparagus by hand, they naturally break where they become tender, no knife needed.Cook the asparagus in boiling salted water until a knife tip can be easily inserted. Once cooked, plunge them into an ice bath to preserve their vibrant color. Season with salt at the end of cooking.

For the vinaigrette : one tablespoon of honey, one tablespoon of whole grain mustard, two tablespoons of balsamic vinegar, four tablespoons of olive oil. Whisk together, taste, adjust. Pour over the asparagus while still warm.

Roast leg of lamb with baby potatoes

The night before, prepare the marinade : olive oil, four crushed garlic cloves, the juice of one lemon, fresh rosemary, thyme, salt and pepper. Score the lamb in several places and tuck in thin slices of garlic. Coat generously with the marinade, wrap and refrigerate overnight. The next day, take the lamb out an hour before cooking — putting cold meat straight into a hot oven is the surest way to uneven cooking.

Preheat the oven to 220°C (430°F). Halve the baby potatoes, place them in the roasting dish, drizzle with olive oil and season with salt. Set the lamb on top. Roast at 220°C for 15 minutes to sear, then lower to 180°C (355°F) and allow 12 to 15 minutes per kilo for a pink finish. A 2 kg leg : about 40 minutes total after the initial sear.

Rest the lamb for 15 minutes under a loose sheet of foil before carving , this is non-negotiable. That’s when the juices redistribute through the meat.

The Easter lamb cake — génoise sponge

Serves 4 — standard lamb mold 2 eggs, 63gr sugar, 63g flour, 20g melted butter, 1 vanilla bean.

Preheat the oven to 170°C (340°F). Set up a bain-marie : bring a saucepan of water to a gentle simmer and place a heatproof bowl on top, making sure the bottom doesn’t touch the water. Whisk the whole eggs with the sugar and vanilla seeds over the bain-marie until the mixture triples in volume and reaches 40°C — the ribbon should hold for a few seconds when you lift the whisk. Remove from the heat and continue whisking until completely cooled.

Fold in the sifted flour in three additions using a spatula, lifting the batter gently each time to preserve the volume. Add the melted, slightly cooled butter in a thin stream along the side of the bowl — never straight into the centre — and fold in with just two or three strokes.

Pour the batter into the mold, filling it three-quarters of the way. Bake for 25 to 30 minutes. Check with the tip of a knife : it should come out clean. Leave to cool for 10 minutes before turning out onto a wire rack.

Dust with icing sugar before serving, or coat with a thin layer of melted dark chocolate for the chocolate lovers at the table.

Mini Lexicon

La cloche de Pâques (la klɔʃ də pak) : In France, it’s not the Easter bunny who brings the chocolate, it’s the church bells. They fly off to Rome on Good Friday and return on Sunday morning, scattering eggs across the gardens. Every French child knows this story.

Le gigot (lə ʒi.ɡo): Roast leg of lamb is the quintessential French Easter dish. Served pink, with garlic and rosemary. Non-negotiable.

L’agneau pascal (laɲo paskal): A traditional cake from Alsace and Lorraine, baked in a lamb-shaped mold (Or a bunny). Ours is made with génoise sponge. Charlène makes it. Obviously.

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-Charlène :

We had spent years working in Michelin-starred kitchens. No windows, no contact with guests, just plates going out through a pass to people we’d never meet. That’s a big part of why we decided to become private chefs. To actually cook for people, watch them eat, talk to them. To really be there. We couldn’t wait to start this new chapter.

Except on day one, nothing went as planned. Two hours before the first courses were supposed to go out, when we should have already been well into our kitchen prep, we were on the side of a road with the hood up, trying to fix the cooling system with whatever we had on hand.

We drove ten minutes, pulled over, tinkered. Ten minutes, pulled over, tinkered again. Four times in a row. A never-ending loop. Of course, we called the clients to let them know we’d be late (keeping it vague, to stay “professional”). We arrived an hour behind schedule with an hour of work to catch up on. Spoiler: we pulled it off.

By the end of the meal, the clients were thrilled. They told us everything was perfect, and that they’d love to have us back. Unfortunately, we were already fully booked.

They had no idea. And we had just figured out exactly what we’d gotten ourselves into.

-Coralie :

That’s the job. We handle the cooking, the service, the timing, and everything that happens in between.

And what happens in between is almost always unpredictable. That’s exactly where the difference is made.

We started in June 2022, and it’s now been four years. Four years of building something together, and of our differences turning out to be our greatest strength. I’m from here, Provence, Charlène is from Metz, in northeastern France. She’s the creative one, I’m the planner. She keeps things light, I keep an eye on the clock. It works, and that’s what makes us work.

This newsletter is our recipe book. And so much more than that. Every week, we want to share a recipe, a little piece of French culture, and a glimpse into our everyday life. Our clients have been asking for our recipes for four years. We finally found a way to share them.

Welcome to our world.

— Coralie & Charlène

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