In Provence people cook with ingredients their direct environment provides. Olives, garlic, olive oil, herbs, fish, goat cheese, lambs meat, salades, figs, peppers and aubergines. Fruits bursting with juice and sun drenched vegetables from their own vegetable gardens. Freshly caught fish and crustaceans from the near by sea. Sausages and ham from animals that roamed freely in the mountains. Soft and hard cheeses from sheep and goat milk. Wild rosemary, thyme, lavender, truffles and fennel from the hill sides. 
Out of all these wonderful ingredients recipes came forth with a long history. What appears on the table today in the Provence differs little from the meals that were served centuries ago. The early inhabitants have known times of abundance but also failed harvests and hunger. 
Because of this, food is the favorite subject for a conversation; on markets, in the streets and at home. All aspects are discussed with an almost religious fervor from the quality to how the dishes should be prepared. Whenever possible people will eat together. Not only do you taste the dish, it is also an important moment to share family ties, friendship and a way to show respect for the past. 
This cultural heritage I have translated into a series of still life using only the ingredients needed to make these traditional dishes from this region. I think that the ingredients that go into these dishes have a beauty in their own right and deserve to be seen. 
In the tradition of the Dutch masters from whom I derive lot of inspiration I have added insects to these stil lives. Small and larger animals that I come across in my garden.


Croute d'Abricots

Croûte d'Abricots

Le Grand Aioli

Le Grand Aïoli

Les Petits Farcis

Les Petits Farçis

Aigo Boulido

Aigo Boulido

Tomates Menageres

Tomates Ménagères

Pain Perdu

Pain Perdu



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