The recipes are extracted from Jean-AndrÃ© Charial's book : "Une annÃ©e de cuisine dans les Alpilles, 93 recettes en Provence".
Minerva Editions, March 2007. Texts from FranÃ§oise Huart.
"It's phantasmagorical, a profusion of colours, an astonishing palette.
"With the leg of lamb, while it's true that we're not showcasing our spring vegetables, we're still paying tribute to something raised on local soil and to a BaumaniÃ¨re tradition.
"It's autumn, it's cooler and you get hungrier. You start to crave vegetables that stick to the ribs.
Jean-AndrÃ© Charial admits that he has a special weakness for truffles.