It's always a delicious time when we cut out the flowers and let them dry before packing them up in little linen pouches. Over the years we have started getting more efficient at doing this, although we only have a small field, it does yield quite a lot of flowers! We...
Blissfull season filled with scents and busy bugs flying around eating their hearts out. This year, because of covid, we where able to enjoy it like never before, and were very grateful for that. Rosemarywild...
September has been quite hot and the kitchen garden keeps happily producing. This year I have added many varieties of onions, and a few peppers... most actually turn out to be way too spicy for us, so they are mostly a photooportunity before being gifted out to some...
With summer, comes the lavendin in full bloom in our little field, you don't have to leave the property to do that instagramready shot! Summer is also synonym of lazy summer afternoons, long meals (made a bliss by the kitchen garden steps off the kitchen that gives...
Chef Sylvain Robert, from the restaurant L'Aromat and his head waiter Damien came to La Baye des Anges for a blissful evening! Starting with the aperitif by the pool We are given a master class in Champaign sabering, by Luc Trottier, the Bear Foot Bistro sommelier who...
Processing the lavender field's production, but also the kitchen garden's aromatic / medicinal herb production Before: After:
Very often, it starts with a Petanque. All are welcome, and our Japanese friends are most excited to learn a new game Pind pong under the wisteria is another big draw But of course, it all ends around the pool.. This was a lucky evening: chef Sylvain Robert, from...
My friend Mae imports scarfs, fabric and all sorts of decorating ideas from Burma, you can find all those treasures here (website in construction):www.aufildebirmanie.com We did a photoshoot and found that Provence was a nice background to Burma 🙂 In the kitchen...
We have now hit the "Corne d'abondance" point, to which it impossible to keep up eating daily what the garden produces, especially tomatoes so I am experimenting with the age old conserve making (tomato coulis, ubiquitous in Provencal cuisine) All the ratatouille...
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