Competition: Win With Le Creuset & The Provence Range

Congratulations the winner is  Natali Trepado.

Win! While you may not be able to squeeze in a trip to Provence, France this winter, you can infuse your kitchen with some style and romance. And we’re giving you a chance to win your own exclusive set of cookware thanks to Le Creuset South Africa valued at almost R10 000!

Introducing a beautifully soft and sophisticated hue which draws from the fragrant, sun-drenched lavender flowers that bloom abundantly in the lush fields of southern France. This new range embodies the serenity and modern sensibility of all that is Provence.

Shop a selection of enamelled cast iron and stoneware pieces in this fashionably tranquil shade. The Provence collection is available at Le Creuset boutique stores or online at

What can you win?

Win a selection of cookware from The Provence Range valued at R9 845, which includes:

What do you need to do?

  • Like Le Creuset South Africa on Facebook.
  • Share this post and tag a friend.
  • Comment and answer a simple question: What French-inspired dish will you be trying out in the new Provence range of cookware?
  • Terms and conditions: The competition is open to South African residents only, 18 or older. The winners will be selected randomly. No exchanges or returns available – The competition closes on the 1 August 2018.

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  1. I would love to make a traditional french fish stew in the casserole! Delicious with some fresh crusty bread. Yum!

  2. COQ AU VIN, lovely chicken cooked in red wine potjie!! in my Le Creuset 30cm Signature Buffet Casserole in Provence!!

  3. The Provence range cookware will be bring joyful moments in my kitchen . I will be trying the famous French winter soup the FRENCH ONION SOUP . Easy ingredients and will keep my whole family warm this winter .
    6 large yellow onions
    4 slices of French bread
    2 cups dry white wine
    1 cup heavy cream
    4 tbsp Onion Confit
    2 tbsp butter
    1 tsp of dried thyme
    3 10 oz cans of beef broth
    5 oz Gruyère cheese
    Salt and pepper to taste
    What makes French onion soup a delicate dish with unparalleled flavor is the technique used to make it, by taking the time to caramelize the onions and draw out their naturally sweet flavor. Later the soup is famously topped with bread and French gruyère cheese and broiled in the oven to perfection

  4. Chicken Basquaise
    (3⁄4 cup)
    2 tbsp. tomato paste
    1 cup chicken stock
    1 1⁄2 cups dry white wine
    10 jarred piquillo peppers, drained and halved lengthwise
    12 boiled small new potatoes (1 1⁄2 lb.)
    1⁄4 cup green apple, finely diced, for garnish
    2 tbsp. chopped flat-leaf parsley, for garnish
    2 tsp. piment d’Espelette (ground Espelette pepper) or paprika
    Preheat the oven to 450°. Meanwhile, in an 8-quart Dutch oven or large, high-sided cast-iron skillet, warm 1 tablespoon oil over medium heat. Add the sausages and cook, turning occasionally, until browned, about 8 minutes. Transfer the sausages to a large plate, cut into 3-inch pieces, and set aside. Add the remaining oil to the pot and raise the heat to high. Season the chicken all over with salt and pepper, then add skin side down to the pan. Tuck the thyme sprigs, garlic, and bay leaf between the pieces. Cook until the skin is browned, 5-7 minutes. Transfer the chicken, thyme, garlic, and bay leaf to the plate with the sausages.
    In the same pot over medium-high heat, add the onion and shallot and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the tomato and cook until the liquid evaporates, 3 minutes. Add the tomato paste and cook, stirring, for 1 minute. Stir in 1⁄2 cup stock and 1⁄2 teaspoon salt, scraping up the browned bits from the bottom of the pan. Cook until the liquid is mostly evaporated, 5-8 minutes. Return the thyme, garlic, bay leaf, sausages, and chicken (skin side up) to the pot. Transfer to the oven and roast until the chicken is cooked through, about 10 minutes. Move the chicken and sausages to a platter.
    Set the pot over medium-high heat. Add the wine, piquillo peppers, and remaining 1 cup stock and bring to a simmer; cook, stirring occasionally, until the liquid is reduced by half, about 10 minutes. Remove from the heat. Add back the chicken and sausages, and the potatoes if desired (or serve them on the side). Serve directly from the pot or on a platter, sprinkled with the apple, parsley, and piment d’Espelette.
    Tags: Chicken Issue 188 Easy Fall Peppers French Recipes

  5. lamb navarin

    2 tbsp. canola oil
    1 1⁄2 lb. trimmed lamb shoulder, cut into 1″ cubes
    Kosher salt and freshly ground black pepper, to taste
    5 medium carrots (1 chopped, 4 peeled and cut into 2″ pieces)
    1 medium yellow onion, chopped
    2 cloves garlic, crushed
    2 tbsp. flour
    1 tbsp. tomato paste
    4 medium turnips, peeled and cut into 2″ pieces
    4 medium new potatoes, peeled and cut into 2″ pieces
    3 tbsp. unsalted butter
    2 tsp. sugar
    12 pearl onions, peeled
    1⁄3 cup fresh or frozen peas
    Finely chopped flat-leaf parsley, for garnish
    Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.
    Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1⁄2 cups, about 25 minutes. Set liquid aside.
    Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into cocotte (elegantly tapered football shapes)—alternatively, cut them into a large dice. Set potatoes aside in a bowl of water. Heat a 12″ skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.
    Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.
    To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.

  6. Fresh onion truffle infused soup with a side of grilled kingklip fried in truffle onion , French tarragon drizzled with balsamic vinager.

  7. French brown onion soup topped with cheese and toast to start, Bœuf bourguignon for mains (I have never tried to make it – so excited to try), and for dessert, Tarte Tatin. I love everything French!

  8. mmmm French food is sooooo yummy!!!! I would LOVE to do a Fondue Savoyarde in the saucepan – a cheesy fondue with some French bread to lap it up!!!!! yummy!!!!!! Like and shared 🙂

  9. I would make a decadent dessert like a Cherry clafoutis. The perfect winter warmer for those chilly days.
    I found an awesome recipe by Jamie Oliver.
    Preheat the oven to 180ºC/gas 4.
    Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
    Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
    Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
    Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
    Dust the clafoutis with icing sugar and serve lukewarm.

  10. I would first try the Barigoule of Spring veggies.Using the freshest crisp,spring veggies like baby fennel,spring onion,asparagus,baby carrots and peas.
    I would use the Le Creuset 16 cm Signature Saucepan from the Provence range to try this delicious French recipe.

  11. Definitely Soupe à l’Oignon Gratinée (Onion Soup) to heat up in the cold, rainy (YAH!) Cape! Yummm (;
    The le Creuser Provence range would be the perfect set of cookware to perfect this dish! 🙂

  12. I don’t do much cooking but i would ask my Girlfriend To make rattatoulli för sure. I know she will make me just about anything if she can cook in those dishes!!

  13. anything an everything oh lala but I feel like something with turmeric would look lovely and POP in the purple casserole.

  14. Bring it on the awesomeness of Le Creuset
    Worldcup flavour!
    “‘Cordon Bleu’ is a French term, literally translated as ‘blue ribbon’, that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss — Chicken Cordon Bleu II!”

  15. Signature Oval Casserole
    The oval shape of this pot allows you to cook certain things more effectively, especially larger roasts. This would be perfect for me roast of lamb with veg is a definite on special occasions and i always look for a nice dish to make it in .

  16. Honey Glazed Roast Pork with Apples – Ingredients – 1 2 1⁄2-lb. pork loin roast, tied
    Kosher salt and freshly ground black pepper
    2 tbsp. honey
    4 sprigs rosemary
    4 sprigs thyme
    6 tbsp. unsalted butter, cubed
    2 medium yellow onions, cut into 8 wedges each
    2⁄3 cup dry apple cider
    5 whole sweet-tart apples, such as Gala, Fuji, or Empire, cored and quartered. [Instructions] Heat the oven to 350°. Place the pork in a large roasting pan and season with salt and pepper. Drizzle the honey over the pork, then arrange the rosemary and thyme on top. Scatter butter over the pork, then arrange the onions in the pan around the pork. Pour the cider into the pan and bake until an instant-read thermometer inserted into the middle of the pork reads 120°, about 45 minutes. Scatter the apples around the pork and continue baking until the apples are tender and the pork is golden brown and the instant-read thermometer reads 160°, about 45 minutes more. Remove the roasting pan from the oven and let the pork rest for 20 minutes. Transfer the pork to a serving platter and cut into thin slices. Scatter the baked apples and onions around the pork and drizzle with the pan juices before serving.

  17. Bouillabaisse ?‍?? I’ve been wanting to try this dish for a while now, but I can wait until I win my Le Creuset set *wink*

    Thanks for the opportunity to win 🙂

  18. I’ve always wanted to try either a cassoulet, beef bourguignon or coq au vin <3 I LOVE FRENCH FOOD. So delicious and health conscious. Having said that, French onion soup with toasted baguette and cheese on top is HEAVENLY and perfect for this rainy Cape Town winter <3

  19. Will definitely be trying out a delicious Piperade.

    Just reading the recipe is making my mouth water!

  20. A prize like this deserves a seriously special dish, so I’d go all out with a moules marineeres – a lovely mussel broth perfect for winter. And the shells would look SO great in this provence shade <3

    Of course, I'd add in a good glug of wine at the end….then I have an excuse to drink the rest of it with the meal!

    Perfect served with a crusty bread. Doesn't get more French-inspired than that!

  21. I would love to try one of the suggested recipes from the Le Creuset French cookbook, first cook would definitively be the braised Chicken! OMG it looks amazing! Paired with a delicious French cocktail shared with my gorgeous Fiancè ❤

  22. These are B-E-A-U-T-I-F-U-L! <3 I'd love to make a French-style beef casserole <3 What would you love to make Ginna Maio? Liked Le Creuset South Africa & SA Decor & Design – shared 😀

  23. These are B-E-A-U-T-I-F-U-L! <3 I'd love to make a French-style beef casserole <3 What would you love to make Ginna Maio? Liked Le Creuset South Africa & SA Decor & Design – shared

  24. I would love to make a spiced apple Tarte Tatin. They’re my favorite- caramel, spices, pastry, easy one pan dish.

  25. I would love to make Chicken Basquiase..perfect dish in the perfect cookware = perfect lunch with family and friends!

  26. BOEUF BOURGUIGNON – so flavourful and hearty. The Le Creuset Provence Casserole dish would display it to its’ full glory!!!!! Mind Boggling thought!

  27. My colleague’s mouthwatering: Basque Seafood Stew- a dish filled with so much goodness: skin-on hake, 2 lobsters, heads and tails removed, claws reserved and an array of veggies

  28. Seeing it’s all wintery and I’ve just had my wisdom teeth taken out – hubby would make me delicious French onion soup in the Le Creuset 24cm Signature Round Casserole in Provence dish. For himself he’d make Moules marinière with cream, garlic and parsley in the Le Creuset 30cm Signature Buffet Casserole in Provence dish. To top it off once I’m feeling a bit better we’ll celebrate with French crepes which I’ll make in my Le Creuset skillet ♡ for the filling of course I’d make crème pâtissière, cooked delectably in the Le Creuset 16cm Signature Saucepan in Provence. Perfection.

  29. Seeing it’s all wintery and I’ve just had my wisdom teeth taken out – hubby would make me delicious French onion soup in the Le Creuset 24cm Signature Round Casserole in Provence dish. For himself he’d make Moules marinière with cream, garlic and parsley in the Le Creuset 30cm Signature Buffet Casserole in Provence dish. To top it off once I’m feeling a bit better we’ll celebrate with French crepes which I’ll make in my Le Creuset skillet ♡ for the filling of course I’d make crème pâtissière, cooked delectably in the Le Creuset 16cm Signature Saucepan in Provence. Perfection. Liked both pages already ♡

  30. In the casserole, I’d make a Boeuf Bourguignon and that saucepan will contain some ganache where I’ll dip some macarons in for dessert!

  31. Bœuf bourguignon (beef stewed in red wine)

    Preheat oven to 300°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet’s worth of gelatin to soak up stock before sprinkling next one on. Set aside.
    In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.
    Add split carrots, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.
    Add brandy, if using, and boil until alcohol has nearly cooked off, about 2 minutes. (If not using brandy, proceed with next step.)

    Scrape chicken stock and all gelatin into Dutch oven. Add red wine, fish sauce, soy sauce, and bouquet garnis and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 hour 30 minutes.

    Meanwhile, in a large skillet, cook lardons over medium-high heat, stirring occasionally, until fat has rendered and lardons are lightly browned and crisp, about 6 minutes. Transfer lardons to a plate with a slotted spoon.

    Add mushrooms to skillet and cook, stirring occasionally, until mushrooms have released their liquid and browned, about 12 minutes; add oil as needed if pan becomes too dry. Add diced carrots and pearl onions and continue to cook, stirring occasionally, until lightly browned, about 5 minutes.

    Remove stew from oven. Using tongs, fish out and discard large pieces of carrot and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved lardons and sautéed carrots, onions, and mushrooms to stew, return to oven, and continue to cook, uncovered, until beef is tender, about 30 minutes longer.

    Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven.

  32. Crepe’s Suzette … keeping it simple my passion is crepes suzette, I have made this desert so many times and every time its a total success.

  33. Coq au Vin made with Pinot Noir, Hot French Bread, and a delicious Crème Brûlée for dessert. All cooked in Le Creuset Signature Buffet Casserole in the stunning shades of Provence. Who could be happier?

  34. Soupe à l’oignon, a classic soup made of onions and beef stock, served with crispy croutons and melted cheese on top. And to finish, a decent chocolate soufflé. ??

  35. I’d try Boursin-Stuffed Chicken! Oh wow how I would love to win this. We desperately need more post I only have two. But these are so beautiful its less about needing them and more about wanting them!!

  36. I would enjoy a family gathering after I have made French Onion soup for starters :
    50g butter

    1 tbsp olive oil

    1kg onion

    , halved and thinly sliced
    1 tsp sugar

    4 garlic cloves, thinly sliced
    2 tbsp plain flour
    250ml dry white wine
    1.3l hot strongly-flavoured beef stock
    4-8 slices French bread (depending on size)
    140g gruyère

    , finely grated
    Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.

    Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

    Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.

    Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.

    To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
    Classic French Pot au Feu
    What You’ll Need
    2 pound piece of beef shank, with bone
    2 pound piece of beef chuck
    2 pounds beef ribs
    2 pounds large beef marrowbones
    2 whole cloves
    1 large white onion, peeled
    1 bouquet garni
    1 small cinnamon stick
    1 teaspoon black peppercorns
    1 tablespoon coarse sea salt
    2 bay leaves
    5 stalks celery plus leaves, cut into large pieces
    12 medium carrots, peeled and quartered
    8 leeks, washed, cut lengthwise and then large pieces
    1 1/2 pounds turnips, peeled and quartered
    1 1/2 pounds small new potatoes
    1 fresh or day-old baguette, sliced and toasted into croûtes
    Coarse sea salt
    How to Make It
    Tie the beef shank, chuck, and ribs into a tight bundle with the string and place it in the stockpot. Wrap the marrow bones in the cheesecloth, secure it tightly with the string, and place it in the stockpot. Pour enough cold water into the stockpot to cover the ingredients.

    Bring the mixture to a boil, skimming often. Immediately the water boils, turn the heat down, so it is just a low simmer. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing the bouquet garni, cinnamon stick, peppercorns, and bay leaves.

    Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat and marrowbones covered. Do not allow the mixture to boil.

    Wrap the celery, carrots, leeks, turnips, and potatoes each in a separate cheesecloth bundle, securing them tightly with string. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for 40 minutes. Check the vegetables for doneness, and then remove any that have turned tender and cooked through. Add the potato bundle to the pot and continue simmering for an additional 20 to 25 minutes, until the potatoes are cooked through. Remove each vegetable and meat bundle from the pot, unwrap it, and arrange the vegetables in groups around the meat on the serving platter.

    Discard the clove-studded onion and strain the broth through a fine-mesh sieve. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter. Don’t forget to serve the marrow croûtes.
    Desert will be a simple Chocolate Fondue with fresh croissants and fruit for dipping

  37. The French has some of the best culinary chefs. Their passion for food and drink alike is noted world round. I made a French inspired dish about 2 years ago for the first time and it was a hit with my family…Chicken and onion casserole, we know how the French loves onion, leeks, oh and duck (have only ever once swopped the chicken for duck). I would like to try it in a Le Crueset and to top it off with some crepes made in that pan. I have tried a few French dishes, some were instant hits and some don’t unfortunately.

  38. Poulet Basquaise – chicken, pepper, and tomato stew from the French Basque country. A simple but comforting dish.

  39. Lobster Bisque for starters, Chicken Basquaise for main and classic French Crepes for dessert.
    Liked, shared and tweeted!

  40. I would love to learn how to cook Gougere! My mother use to live in Paris and her favorite colour is purple. This would inspire late night French cooking session!

  41. “Beef Daube – it’s Provencal Beef Stew! Made with red wine, rosemary, thyme and bay leaves; it’s slow roasted till all the flavors meld together and the beef is melt-in-your-mouth tender and crazy delicious!”


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