We'll cook together recipes that have been passed down through generations of my Provençal family. My mother, my grandmothers, and also my father and grandfathers each had their favorite ones.
It's a simple, hearty cuisine based on quality seasonal and local products from producers who have often become friends. We can add a visit to the St. Rémy market on Wed or Saturday mornings, choose our products, and meet the producers. Other markets I enjoy are Fontvieille on monday, Maussane on thursday and Eygalières on friday? 3 Cities 20 min drive through the Alpilles.
As a farmer, I grow almonds and Provençal herbs (rosemary, thyme, savory, and oregano), and we'll use my almonds and pick the Provençal herbs for the preparation.
Most of these recipies can be adapted to egetarian, Vegan and lactose intolerant
Talking Provence culture, history, people and interact with customers is one of the reason I decided to open my kitchen to prepare and share our lunch or diner.
let yourself be tempted
Tomates, courgettes et aubergines farcies
Stuffed tomatoes, zucchini, and eggplant with either meat or vegetable stuffing, cheese, and flavored with homemade Herbs de Provence.
Tapenades et tartinades avec Crudité
Green or black olive tapenade with garlic, spread on toasted baguette slices or enjoyed with seasonal crudités.
Cheese tray
Goat, cow, sheep ....
Nougat Noir
Nougat, made exclusively with almonds and honey, is one of the 13 traditional desserts served at Christmas dinner in Provence but to eat all year
At the intersection of Route de Tarascon and Petite Route des Baux, take the direction for Les Baux. The first entrance is on your left. Go around the mound on the right. It's the house with the beige shutters.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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You can cancel up to 24 hours in advance of the experience for a full refund.
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