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A Stroll through the Flavours of Provence
Open
the basket, smell the fragrances on the markets, lift the lid of
the pan…
This is the smell of notre Belle Provence, made of colours and flavours, a land
of taste, of simple and natural produce, to give you real emotions…
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What’s in Season in Provence?
In the springtime, nature comes to life and starts supplying
its local produce.
Green or purple, from the Ventoux or the Luberon, the asparagus
heralds the Spring season in March, but fills our baskets until
June. The aromatic herbs (thyme, rosemary, sage, oregano or basil)
abound in the garrigue, that scrubland that is ever-so typical
of Provence, and flavour the new season’s dishes.
As for cherries, they are the little chubby queens of spring:
Vaucluse is their first producer in France!
And finally, it is the season for lamb: the sheep-breeding tradition
is still very much alive and it is the first animal production
with 150 breeders and 30,000 sheep!
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The Markets of Vaucluse:
there are some
small and large ones, but it is not the size that matters!
What you must look for:
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Fruit and vegetables, of all sorts, colours and smells
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Aromatic herbs, fresh or dried
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Goat’s cheese
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Olives and olive oil
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Different types of honey (look for lavender honey!)
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Fruit jams
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Bread, a kind of olive oil bread called “fougasse”, organic
country bread
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Spelt (an old type of wheat)
Selection of markets
APT, all year round on Saturdays from 8 to 12am
CARPENTRAS, every Friday morning from 8
CAVAILLON, every Monday morning from 8am to 1pm
CHÂTEAUNEUF DU PAPE, Every Friday morning from 7 to 12h30
SAULT, On Wednesdays from 8.30am to 1pm
VELLERON, From 1st April to the end of September: every night from
6pm except Sundays and bank holidays. The rest of the year: on
Tuesday, Friday and Saturday nights from 4.30pm.
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Gourmet weekends and breaks
Markets and Cuisine in Provence
15 April to 15 October 2006.
3 days / 2 nights. Friday evening to Sunday afternoon.
from 450 € for 2 people
>> View
the offer
>
All our gourmet breaks
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A Provencal recipe:
Casseroled rack of
lamb with the aromas of Provence
Restaurant: Campanile (Le Pontet)
Chef: Vincent Legrix
Brown some diced onions and bacon.
Cook some sliced potatoes in a small quantity of water.
Pan-fry the rack of lamb rapidly at high heat.
Spread the bacon-onion mixture in the casserole dish, then the
potatoes, and place the rack on top.
Add thyme, rosemary, and a clove of garlic.
Heat the covered casserole for one minute, bring to the table and
open for serving.
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