Pezenas, South of France


InspirationShop
I recently visited friends in the South of France and they took me to see the market in Pezenas. I fell completely in love with is authentically french atmosphere and many painted shutters.

Pezenas Market

The market in Pezenas is a feast for the senses. The sellers shouting out prices, people jousting, the smell of flowers and fruit, fish and bread, sun beaming down between the buildings, it’s the perfect location for the movie version of your life. Even if markets aren’t your thing, it’s well worth sitting in one of the many lovely cafes that line the market to watch the comings and goings. We bought wonderful cold meats, cheese, olives, fish, bread, fruit and some breton tops. Mostly I just loved walking around the beautiful town and soaking up the atmosphere.

Although the produce is lovely, the real treat is the town, which is picture perfect and fulfils all your expectations of a small market town in the South of France. Complete with pastel flaking shutters, church towers and roses growing wild. I made sure to walk the full length of the market just to see more of the town.

The market is open every Saturday (weather dependant) from 8am till 1pm for food and till 5pm for everything else. We parked at the Voltaire Car Park for free.  We arrived at around 11am and things were in full swing. You can find more about the Market here.

Burrata, Pear and Endive Plates


NibblesParty PlanningSaladsSavourySidesStartersVegetarian
This dish requires a good knife and good ingredients and that is all. Perfect for summer lunches and late al fresco supper parties.
1

Slice and Asemble

This recipe requires no cooking at all. It is just a matter of slicing and presentation.

  1. Open your Burrata and let it come to almost room temperature on the serving plate while you prepare the other ingredients.
  2. Scatter the Endive leaves, you can either slice them lengthways to create fans exposing the centre or just pull the individual leaves off.
  3. I like to slice the Pear in half and retain one side, then finely slice the other half and create a pile of thin slices along side a whole half pear on the plate.
  4. Finely slice your Onion and sprinkle them over the top of everything.
  5. Drizzle the Olive Oil over the whole plate and finish with a sprig of Fennel leaves and a good amount of black pepper.