Jul 06 2015

by Heidi Leon Monges

oysters and champagne in la Provence

Fishermen day at Carro Martigues France

sunset view from our Cabanon's terrace

May was such a busy month, that I hardly had time to keep up with the blog. June got better; so here are those remarkable experiences that highlighted these two months.


Stone fruits, strawberries, cherries and other summer treats appeared on early May, we took advantage of that abundance making jams. Strawberry-rhubarb, apricot-kiwi, nectarine-vanilla and even a Rhum arrangé (fruit infused rum) with nectarines, spices, and kumquats from my tree. :)

Impromptu aperitifs at mythic Cercle de St-Pierre, aka Cercle de (pêcheurs) de Carro, a members-only sort of club that has a legendary fame in Marseille region. We indulged over the best ever fried sardines and ballons de rosé.

Tuna steak, chips, sea & sun at Provençal contre le cancer by Fêtes de Carro team. Also barbec, rosé,  longue games (like Petanque but more complicated) and and sea activities to support the fight against cancer.

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Filed under: Favorites
Jun 27 2015

by Heidi Leon Monges

making of mimosa cocktail classic with a twist

Mimosa Cocktail with stone fruit

Mimosa cocktail is one of those finds we tend to discover when we’re on our late teens or early twenties and we’re trying to find what chic, classy grown-ups ingest. At least, that’s how I remember Mimosas, a fruit and sparkling wine based drink that not only looks great as the ultimate hand accessory but it sort of goes well with all types of social gatherings. I must admit I have never being big fan of Mimosas, but since my french hubby loves his Champagne with fresh pressed orange juice just so much, I asked Madame Gaignon (aromas n’ sabores Sommelier advisor ;) ) what else could we do to give Mimosa a much-needed facelift.

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Filed under: Cocktails Entertaining
Jun 19 2015

by Heidi Leon Monges

Last year, when we were living in Marrakech, my friend Amanda from the popular food and travel blog MarocMama, invited me to experience first hand what her food tours are, a three hours guided walk where you eat the most representative Marrakchi & Moroccan food, which probably is completely different from all those fade, overcooked tagines you tried in your very fancy Moroccan-ish restaurant.

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May 10 2015

by Heidi Leon Monges

strawberry and basil confiture

Strawberry season in France is a thing, you know? And is a short one since it last only from (usually late) Spring to Summer. I started to spot cagettes with fresas de España in markets and supermarkets about late March, but it was just about these last weeks that we saw Gariguette strawberries from Carpentras, a french variety that, next to Mara de Bois,  are acclaimed as the favorites of frenchies. It was until then that the husband  and I got the idea to jam them.

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Filed under: Recipes

Aromas 'n Sabores is a collection of moments, places, cities, people and recipes that nourishes the heart and soul.