The recipes are extracted from Jean-André Charial's book : "Une année de cuisine dans les Alpilles, 93 recettes en Provence".
Minerva Editions, March 2007. Texts from Françoise Huart.
"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 Baumanière tradition.
"It's phantasmagorical, a profusion of colours, an astonishing palette.
"It's autumn, it's cooler and you get hungrier. You start to crave vegetables that stick to the ribs.
Jean-André Charial admits that he has a special weakness for truffles.