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. Rosemary wild rose Accacia Borage Thyme Jasmin Abricot Chives Cosmos...
Processing the lavender field’s production, but also the kitchen garden’s aromatic / medicinal herb production Before: After: Â Â
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...
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...
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…...
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...
Inaugurating a project long dreamed of at last 🙂 after refurbishing the “garage” into a studio, the first set of vegetal dyed fabric has finally seen the light: Indigo bath:  Acetate prints with stencils.. … and block prints:    And the final...
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...
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