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...
Sylvain Robert, L'Aromat's chef and his wife Virginie cater for our summer fiesta this year, the brief is to cook from our kitchen garden's production: tomatoes, courgettes, courgettes flowers, aubergines; spring onions, and a variety of herbs... the result is awesome...
Since the whole point of a kitchen garden is to have create delicious meals, here is our take on how to use it.. Our very first courgette, how exciting! So tender that it can be eaten raw, and makes a delicious salad with your choice of herb and a drizzle of olive oil...
Join our mailing list to receive the latest news and updates from La Baye des Anges.