The garden has now turned into a jungle!! The tomatoes are climbing up, the courgettes and melons spreading way out of their garden bed Strawberries keep coming out! On the lower left corner of the picture, a leave of Comfrey that I use as organic fertiliser, plants...
Because food is quite high in our priorities, especially tasty food, we are monitoring our brand new kitchen garden weekly, and although (or rather because) we only use comfrey as fertiliser, it's growing like weed: the aromatic square is pretty much filled up by...
This being the first year, we are watching the kitchen garden closely, in particular the strawberries that are literally turning red before our eyes, very exciting!! We also added quite a few lavender planters on the steps, thereby creating a mini lavender field to...
With winter comes truffle season! Truffles grow under specific kind of oak trees and under very precise conditions of humidity and ground composition. Traditionally, the pigs would be used to find the precious mushroom. We don't have the famed pigs, but a friend took...
In Vaison, we are blessed with fabulous markets and grocery stores: cooking and long meals with friends and family are one the best way to enjoy the Provencal way of life. If you would like to learn more about local cuisine, Gisele is your best bet. Her cooking...
Chateau-la-Nerthe is a must, not only for the discerning oenophile, but also as a sight worth seeing. If the Chateau is XVIIIe century neoclassic, part of it's cellars date back to medieval times.
Tuesday is the day. Market is a very big deal here, and the big Tuesday market (there is a smaller one on Saturday and an even smaller one on Thursday evenings) is renowned since Roman times. There are of course fruits a vegetables, but also plants, house hold items,...
With Autumn comes Halloween.. Our pumpkin carving does look a bit daft compared to Peyrerols chocolate sculpture.. Autumn also sees mushrooms appearing at the market stalls 🙂 SaveSave
Food shops in town are outstanding, so don't miss on out that experience, you won't regret it! Lou Canestou, Fromagerie Has to come first, it's Vaison's institution. Josiane Deal, the cheese monger, received the medal of "Meilleur Ouvrier de France", a very highly...
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