Autumn in the kitchen garden
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 spicy trained palates 🙂 General view…
Summer
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! At the end of the summer, the crop is processed into little flowers, and fills up little pouches that will spread they aromas the closets, chasing away unwanted bugs.. Summer…
Diner with l’Aromat
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 is visiting us and nearby Chateau La Nerthe…
Going green in the studio
Processing the lavender field’s production, but also the kitchen garden’s aromatic / medicinal herb production Before: After:
Summer lifestyle @ La Baye des Anges
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 l’Aromate in Marseille, cooked for us…
Photoshooting Au Fil de Birmanie @ La Baye des Anges
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 garden: In the summer house: By the caravan and the tipee:
Summer and the kitchen garden
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 ingredients are to be found steps from the kitchen But also, all sorts…
L’Aromate @ la Baye des Anges
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 and wiped out within minutes! Sylvain Robert is Maitre Cuisinier de France, you can…
From soil to pot…
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 The overgrown…
June in the kitchen garden
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 do seem to like it a lot 🙂…
May in the kitchen garden
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 herbs, the courgettes have become immense and already spreading out into…
April in the kitchen garden
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 attract auxiliary insects, which along with mixed plantation is the base…
