There’s one Provençal speciality that’s not very well known, but it’s very photogenic – candied fruit! Vaucluse has long been a kitchen garden of France, and this technique preserves the fruit so it can be eaten in winter – especially at Christmas, when glacé fruit forms one of the traditional “13 Desserts”. As the candied fruit capital of Provence, Apt has just opened its Maison du Fruit Confit (House of Candied Fruit), where visitors can discover these magic ingredients and learn how to cook with them.
Cyril and Anne-Laure had the great idea of picnic hampers made up chiefly of local products, prettily presented and delivered to a place of your choice, wherever you like around the village of Lourmarin. For small groups, it can also be delivered with beautiful tableware and tablecloth. For larger groups, buffets are an option.
Amid the tumult of Avignon’s covered market, this tall, intrepid Californian happily rises to the challenge of dishing up delicious French “bistronomy” in this temple to Provençal gastronomy and agriculture – and always has a smile on his face! At his friendly stall between the Nyons olives and Bouzigues oysters, you can choose lunch from the chalkboard menu – or brunch on Sundays – and even join in a Tuesday cookery class (or book a private class).
Since June 2016, the Jardin de la Tour has become the Maison de la Tour, with the friendly and talented chef Pascal Barnouin at the helm. The restaurant -open daily- has an unconventional dining room, a large, leafy courtyard, cooking lessons…
This is a tour unlike any other: there’ll be no getting lost in the maze of rooms that make up the Palais des Papes; nor dancing on Avignon Bridge. Avignon Gourmet Tours is, first and foremost, a tale of passion: Aurélie’s passion for Avignon, the city where she was born and raised, and gourmet Avignon, in particular, with its covered food markets, artisan food producers, old bakeries etc. In short, the tour reveals a surprising and unexpected Avignon, a haven for foodies.
Le Mas des Herbes Blanches, located near Joucas, a picturesque village close to Gordes, enjoys a commanding, picture-postcard view. This exceptionally beautiful establishment, which was one of the first Relais & Châteaux hotels to open in the Luberon National Park, has been undergoing a year-long development and refurbishment program. It reopened in June 2016, now offering 48 rooms instead of the 15 original bedrooms.
Le Mas des Herbes Blanches has extended into a series of small, interconnecting dry stone houses, redolent of the architecture of traditional provençal stone huts, bringing the total number of rooms from 15 to 48.
The décor in the main building has been modernised without sacrificing any of the building’s original charm. There are now fewer bedrooms and suites in the main building but they are more generously sized; the restaurant has extended its outside space, with the addition of a panoramic terrace.
Complementing the outdoor pool, there is a spa with an indoor pool boasting an outstanding view over the Provençal countryside, as well as a range of essential well-being equipment.
Finally, the five hectare grounds are now home to a collection of small country houses that merge seamlessly with the fragrant Mediterranean scrubland. These buildings which are divided into flats, with their own pools, can be hired for exclusive use, a perfect solution for those looking for tranquility combined with luxury service.
Xavier Burelle, who has been heading up the kitchens since 2014, returns to the helm. This talented chef gained experience at famous establishments (Le Petit Nice in […]
For nearly 60 years, the Manguin Distillery has been producing spirits in its large copper stills, according to the traditional methods. It first made its name with brandy made with Williams pears from Barthelasse, the island on the Rhone where the distillery is located, just opposite Avignon. Since then production has diversified extensively, but has never lost its focus on craftsmanship and quality. Of course you can visit the distillery, taste the fruit brandies (or lavender, or olive oil!), and, now, you can enjoy a cheese and spirits tasting menu.
“Pears and Cheese”: this is the name that was quickly found to describe these tasting menus! On the one hand, cheeses ripened by the master cheese-maker from Vaison-la-Romaine, and Best Craftsman of France, Josiane Déal, and on the other, spirits, specially selected by Emmanuel Hanquiez, the dynamic owner of the Manguin Distillery. In all, 7 unexpected combinations, that you discover during a friendly meal.
Practical details: for individuals, fixed dates, approximately once a month (calendar on the web site), by reservation only. Price: €35/person.
Small groups on request, from 10 to 20 people.
Tours of the distillery: every Saturday at 11am, free tours for individuals.
For groups, on request from Monday to Saturday.
784 Chemin des Poiriers,
T. +33 (0)4 90 82 62 29
You might know it under the name of “La Gueulardière”. This beautiful house dating from 1785 in the heart of the village has just been completely renovated and given a new look. 17 rooms and suites decorated in the French Napoleon III style with a few Art Deco touches, and a promising new “brasserie chic” style restaurant… We love it!
When you have cut your teeth as a chef in the capital of gastronomy – Lyon – and you set up in France’s back garden and the capital of Mediterranean cuisine – Vaucluse – there’s every reason to hope for success! Jean-Marc Villard dispenses cookery lessons at home, near Gordes, in his specially fitted kitchen. He has been teaching culinary arts à la française for 25 years now, mainly to international students. His students all leave laden with recipes, handy tips and smiles on their faces.
At the Auberge de La Fenière, the form remains the same but the content has changed radically. Reine Sammut continues to delight us with her sophisticated cuisine and this wonderful Luberon restaurant is still a must. Now Nadia, Reine’s daughter, is on the scene, with her culinary and cultural project of “food for everyone”, determined to make the establishment open to all, including those with food allergies and intolerances.