Bargemon

In the plane tree-lined town of Bargemon, the cooks like to serve fresh basil sauce with fried chicken and rabbit all year round. Even in Provence there is no winter supply of this peppery herb, so it is picked in large bunches in the summer and puréed with good olive oil. Stored in tightly-scaled jars in the refrigerator, it will add a taste of summer to your cooking all through the cold months.