L'Aperitif - traditional Provencal appetizers

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Recipe for L'Aperitif - Traditional Provencal Appetizers. from chef Alain Giraud of formerly of Santa Monica's Lavande.


  • 1 cup black Nicoise olives
  • 1 cup green olives (picholines)
  • 1 basket cherry tomatoes
  • 4 artichokes for chips
  • 6 slices duck prosciutto
  • 6 melon balls
  • 1 baguette
  • lemon juice
  • olive oil
  • 1/2 cup cream cheese
  • 1/2 cup roquefort (blue) cheese
  • 2 anchovy fillets
  • 2 tablespoons capers
  • drop of cognac
  • herbs de provence
  • 4 glasses pastis (liqueur) with ice cubes and a lot of water


  1. Artichoke Chips - Clean the artichoke bottoms until the bottom is free of all the leaves. Sprinkle with lemon juice and slice very thing with a sharp knife. Using a "taco" basket, fry at 275°F for 1 1/2 minutes or until golden brown. Drain on a paper towel and sprinkle with salt.
  2. Cantalope balls - With a melon baller, scoop 6 nice sized cantalope balls. Slice the prosciutto very thin and roll tightly around the melon balls.
  3. Roquefort Mousse - In a small bowl, whip the cream cheese until smooth. Add the roquefort and whip again until smooth. Spread on baguette slices.
  4. Tapenade - Pit a good 1/2 cup of black olives and place in a food processor. Add 2 anchovy fillets, capers 1/2 cup olive oil, a drop of cognac and a pinch of herbs de provence. Process till smooth.