Ratatouille....

Provencal ratatouille. With or without garlic is always the big question in southern France.

With if you ask me....but here's a nice tip: serve it cold.

http://www.abbaye-celle.com/

Porcini ravioli with truffle & pumpkin

A lunch dish I made and served recently. Cold pumpkin cream with porcini ravioli. Add some virgin olive oil and fresh truffle!