Food and Wines

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Your meals will be taken on the terrace, in the dining room, at one of our favourite local restaurants, or at the tyable of one of our favourite winemakers. Our aim is that the food should allow our guests to experience the best of locally sourced seasonal produce.

Luckily our corner of Provence, the Haut-Vaucluse, is blessed with the sort of raw ingredients that gourmets can usually only dream of – black truffles from our neighbour’s land, superb local asparagus, lamb from the mountain region of Sault, tapenades from the pungent black olives of Nyons, local Cavallion melons, apricots and cherries from neighbouring farms, fresh figs from our own crop, and not forgetting the celebrated strawberries of Carpentras.

We like to eat al fresco whenever the weather permits, guests gathering around our table on the sunny terrace with some delicious Rhone wines to accompany the food.

Breakfast

A day of wine tasting and travel calls for a decent breakfast – we start the day on the terrace with a choice of bread, fruit and pastries from the local boulangerie and market, served with Greek yoghurt and a selection of delicious fig, apricot and chestnut conserves, lavender honey, boiled eggs, fruit juice, tea and coffee.

Sample Lunch Menu

Using fresh seasonal ingredients, menus’s change frequently reflecting on what we find at the local Provencal markets.

  • Choice of homemade savoury tart (eg three colour tomato with parmesan pastry), traditional quiche, frittata, a salad Niçoise or a ratatouille

  • Platter of local charcuterie including jambon cru, sauccisson sec and paté de sanglier

  • Choice of salads including tomato & pesto, quinoa and salsa

  • Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste

  • For dessert: almond and polenta cake, grilled peaches or local soft fruits

Sample Wines Served

  • Lirac Blanc, Domaine Maby

  • Tavel (rosé) , Domaine de la Morderée

  • Gigondas, Domaine de Bosquets

Sample Dinner Menu

Using fresh seasonal ingredients, menus’s change frequently reflecting on what we find at the local Provencal markets.

  • Nyons tapenade and cruditès served with olive and nut breads

  • Rosemary and thyme marinated butterflied leg of Sault lamb served with vegetables from the market and our garden, and coriander puy lentils or Provencal Aioli (poached cod, steamed summer vegetables and garlic mayonnaise)

  • Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste

  • For dessert: homemade Beaumes de Venise ice cream with pear and almond tart

  • Coffee and homemade petits fours

Sample Wines Served

  • Vacqueyras (white), Domaine des Amouriers

  • Chateauneuf du Pape, Domaine de la Solitude

  • Beaumes de Venise (dessert wine), Domaine des Bernardins

Vegetarian, Gluten Free? Let us know in advance and we will make special provision for you

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