Daube Provencal inspired by Helene Barale’s daube served at her amazing restaurant Chez Barale in Old Town Nice France but modernized and shortened for easy preparation in our American kitchens. Who
Who has 8-10 hours to spend cooking one dish? Yes, there is still cooking time, but simmering on the stove top isn’t any big deal, right!
Do enjoy my Modern Daube Provencal and let me know how you like it!