L’été est bien là, à Quimper 
Un coucher de soleil sur le Vieux-Port de Marseille
RECETTES
Navettes de Marseille – Orange Blossom Shortbread
Here is another delicious recipe from the south of France! Navettes de Marseille (also called Navettes de Saint-Victor) are small, boat-shaped shortbread biscuits perfumed with orange blossom water. Traditionally eaten on Candlemas (La Chandeleur, 2nd February), they’re wonderful any time of year. In Menton, it’s customary to add ground almonds and honey to the recipe.
History and Origins
Navettes are crisp, fragrant biscuits perfumed with orange blossom, originally created as an alternative to crêpes for Candlemas. It’s said that M. Aveyrous, the pastry chef who created the navette, was inspired in 1781 by the small boat (nef) that, according to Provençal legend, brought the Holy Marys to the shores of Provence.
Every year on 2nd February, the Candlemas ceremony takes place at the Abbaye Saint-Victor — the oldest church in Marseille. A black Virgin Mary statue is paraded through the streets surrounded by green candles symbolising light, hope and purifying fire. The procession ends at the Four des Navettes, a bakery over 230 years old that was once the abbey’s own bread oven.
Where to Find Navettes in Marseille
- Four des Navettes — 136 rue Sainte, 13007 Marseille (the original, since 1781)
- Les Navettes des Accoules — 68 rue Caisserie, 13002 Marseille
Ingredients (makes about 24 navettes)
- 300 g plain flour
- 150 g caster sugar
- 2 eggs
- 3 tbsp olive oil
- 2 tbsp orange blossom water
- 1 pinch of salt
Instructions
- Mix the flour, sugar and salt in a large bowl. Add the eggs, olive oil and orange blossom water. Mix until a smooth dough forms — it should be slightly firm.
- Wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Roll the dough into small sausage shapes about 8–10 cm long and 2 cm wide. Pinch the ends to a slight point to give the traditional boat shape.
- Using a sharp knife, make a shallow incision lengthways down the centre of each navette.
- Place on the baking tray and bake for 15–18 minutes until lightly golden.
- Leave to cool completely — they will crisp up as they cool.
Bon appétit! 🌸🇫🇷
Green Anchovy Tapenade
Tapenade is a Provençal olive paste from Marseille, made with olives, capers and anchovies. The name comes from the Provençal word tapeno, meaning “caper”. It’s wonderful simply spread on toasted bread with a glass of rosé, but it can also be used to stuff poultry or swirled into pasta.
I particularly love using it to make party twists: I spread homemade tapenade over a sheet of puff pastry, cut it into strips, twist each strip and bake for a few minutes. They disappear every single time!
Which green olives to use?
Look for Salonenque or Béruguette cracked green olives from Provence — they have the best flavour for tapenade.
Ingredients
- 250 g jar of green olives
- 1 garlic clove
- 1 tsp capers
- 2 tbsp olive oil
- 3 anchovies (in oil)
- Fresh basil
- Salt and pepper
Instructions
This recipe is very quick to prepare. If you can, use a mortar and pestle rather than a food processor — pounding the olives slowly releases their essential oils and gives a far more complex, aromatic flavour. If you don’t have a mortar, use a large bowl and mash everything with a fork.
- Peel the garlic clove, cut it in half and remove the green germ from the centre (this makes it more digestible).
- Finely chop the garlic. Wash a few basil leaves, place them in a glass and snip them with scissors directly into the glass.
- In a mortar (or large bowl), combine the olives, garlic, capers, anchovies and basil. Pound or mash until you reach a rough paste — leave a little texture rather than going completely smooth.
- Gradually drizzle in the olive oil, mixing as you go, until you have a spreadable consistency.
- Season with salt and pepper to taste.
- Serve on toasted sourdough, baguette slices, or use as a filling for puff pastry twists.
Bon appétit! 🫒🌿
Tip: Tapenade keeps for up to 1 week in a sealed jar in the fridge. Cover the surface with a thin layer of olive oil to keep it fresh.
Vegetables with Sweet Peppers – Piperade
Piperade is a traditional dish from the Basque Country and the Béarn region of south-west France. Its name comes from the Basque word pipèr, meaning red pepper. It can be served as a main dish or as a side alongside meat, Bayonne ham, fish or sheep’s cheese. The colours of this dish beautifully reflect those of the Basque flag, the Ikurriña: red, green and white.
Ingredients (serves 4)
- 6 ripe tomatoes
- 4 medium onions
- 2–3 sweet Espelette peppers (green, for the Basque flag colours!)
- 1 pinch of ground Espelette pepper
- 2 garlic cloves
- Olive oil
- 3 eggs
- 3 thick slices of Bayonne ham (or Parma ham)
Instructions
This dish is traditionally cooked in a cazuela — a terracotta cooking pot. If you don’t have one, a large frying pan or wok works perfectly well. The key ingredient is the sweet pepper.
💡 Tip: If you buy fresh Espelette peppers in the Basque Country during their season (May to October), you can freeze them: simply remove the seeds first, then seal in a freezer bag.
- Deseed the peppers and chop them into small pieces.
- Peel and chop the tomatoes into medium-sized cubes. Thinly slice the onions.
- In an oiled pan, sauté the onions until translucent, then add the sweet peppers.
- Add the chopped tomatoes and simmer over low heat, stirring regularly so nothing sticks.
- Season with salt, pepper and a pinch of ground Espelette pepper.
- Beat the eggs and stir them into the piperade. Cook gently, stirring, until the eggs are just set.
- Serve topped with strips of Bayonne ham.
Bon appétit! 🌶️🇫🇷
Prune Clafoutis – Far Breton
My grandmother made us this prune Far Breton often, and it was always a highlight. This classic Breton clafoutis is absolutely delicious at any time of day, and surprisingly simple to prepare. If you’ve tried it with prunes but aren’t a fan, you can replace them with apple slices sautéed in butter — equally wonderful!
You might wonder: why prunes in Brittany, when plums don’t grow there? The story goes that Breton fishermen used to sail to Iceland to catch cod. On their return, the people of Agen would trade their famous prunes for the cod — and the prune found its way into this beloved Breton dessert.
Ingredients
- 220 g plain flour
- 130 g caster sugar
- 1 vanilla pod (or 1 sachet of vanilla sugar)
- 750 ml whole milk
- 5 eggs
- 20 g melted butter
- 350 g pitted prunes
Instructions
- Preheat the oven to 180°C (350°F). Butter a round cake tin.
- Lightly dust the prunes in flour — this stops them sinking to the bottom of the batter.
- Melt the butter in a small saucepan. In a large bowl, mix the flour, sugar and vanilla together.
- Gradually incorporate the eggs, then the milk, and finally the melted butter, mixing until you have a smooth, lump-free batter.
- Fold in the prunes.
- Pour the mixture into the prepared tin and bake for 1 hour.
- Leave to cool slightly before serving. It can be enjoyed warm or cold.
Debrit ervat! 🇫🇷 (Bon appétit in Breton!)
Tip: Far Breton keeps well in the fridge for 2–3 days. It’s best eaten at room temperature, so take it out about 30 minutes before serving.
Original Breton Crêpes Recipe – Crêpes Krampouezh
Finding the perfect crêpe recipe is no easy feat! Today I’m sharing my family’s treasured recipe — simple, reliable, and absolutely delicious.
My maternal grandmother, Marie Guëlou, was from Saint-Brieuc in Brittany, and she made us the most wonderful light, fragrant crêpes. We adored them — and we adored her! Over the centuries, crêpes have become a festive dish in France, shared generously with family and friends. The only challenge? Being patient enough to let the batter rest!
Why does crêpe batter need to rest?
Resting the batter allows the flour to fully absorb the eggs and milk, which thickens it. This means it spreads more evenly across the pan and your crêpes will turn out wonderfully silky and tender. You can even leave the batter in the fridge overnight, covered with cling film — you’ll have a perfect batter ready to go in the morning!
Tip: how to skip the resting time
In a hurry? There’s a trick! Simply warm your milk before adding it to the other ingredients. In just ten minutes, the flour will have absorbed the liquid and you’ll be ready to cook your crêpes straight away.
Which pan to use?
The best option is a thin, flat crêpe pan (crêpière or billig in Breton). If you don’t have one, a good non-stick pan (Tefal-style) works perfectly well — just make sure it has a good coating so the crêpes don’t stick.
- Cast iron or aluminium pans distribute heat evenly for consistent results.
- Iron pans create beautifully golden, crispy-edged crêpes.
💡 Pro tip: To nail the first crêpe (the one that always gets sacrificed!), preheat your pan thoroughly before adding any batter, then lightly butter it. That first crêpe will be perfect.
Which flour to use?
This recipe is for sweet crêpes. The best choice is plain wheat flour (T55 is slightly more wholesome than T45 as it retains more of the bran). For savoury buckwheat galettes, you’ll need a different recipe using buckwheat flour (farine de blé noir).
The Original Breton Crêpe Batter Recipe
Ingredients (makes about 15–20 crêpes)
- 500 g plain flour (T55)
- 6 eggs
- 1 litre whole milk
- 50 g melted salted butter (+ extra for cooking)
- 1 tbsp caster sugar
- 1 tsp vanilla extract (or 1 sachet of vanilla sugar)
- A pinch of salt
- 1 tbsp rum or orange blossom water (optional, but delicious)
Instructions
- Sift the flour into a large bowl and make a well in the centre. Add the eggs, one by one, and whisk to incorporate.
- Gradually pour in the milk, whisking continuously to avoid lumps. Add the melted butter, sugar, salt and vanilla.
- Stir in the rum or orange blossom water if using.
- Cover the bowl with cling film and rest for at least 1 hour (or overnight in the fridge).
- Heat a crêpe pan over medium-high heat and lightly butter it.
- Pour a ladleful of batter into the centre, then quickly tilt and rotate the pan to spread it into a thin, even circle.
- Cook for about 1 minute until the edges look dry and lightly golden, then flip using a spatula (or try the flick of the wrist!) and cook for another 30 seconds.
- Stack the cooked crêpes on a plate and cover with a clean tea towel to keep warm.
Serving ideas
- Classic: Butter, sugar and a squeeze of lemon
- Indulgent: Nutella and sliced banana
- French childhood: Salted butter and caster sugar (the Breton way!)
- Elegant: Crêpes Suzette — with orange butter and a flambé of Grand Marnier
Bonne dégustation! 🥞🇫🇷
Tip: To keep leftover crêpes, stack them with a sheet of baking paper between each one, wrap in cling film and store in the fridge for up to 2 days, or freeze for up to 1 month.