Provence and the food.

Tags

Bandol, bouillabaisse, cachado, Cassis, dorade, Marseillais, olives, provencal markets, Soupe au pistou, Toulonais, Truffles, Valreas, Vaucluse

The tapestry of Provencal colors and textures is very varied ; in a cultivated landscape in the Vaucluse, preceding overleaf fruit trees , lavender, grapevines, and olive trees thrive in the sunny fields. The produce of Provence includes herbs and spices rosemary, wild mint, thyme, marjoram, juniper berries, sage , cherry tomatoes, green or black olives, called cachado in Provence , almonds, bitter aperitif made essentially from gentian root, olive oil , and herb- flavored vinegar.

The sizes and shapes and colors of olives in Provencal markets are truly astonishing. Dorade , a Mediterranean sea Bass with a very delicate flavor and exceptionally tender flesh is on sale at the markets. You will also find sacks of chickpea flour, kidney beans, lentils and split peas in the Provencal markets.

Provencal eating habits loyally respect the seasons; people shop daily and the freezer is held in suspicion. In mid-summer , when the abundant tomatoes are at their sweetest and have their greatest depth of flavor, when fresh basil abound and the market is flooded with tiny , freshly picked green beans , a sort of truly abandon takes over. The taste of all fresh things is so pure and so intense that the less one does to them , the better they are. With a bouillabaisse the Marseillais  opts for a glass of white wine from Cassis  and the Toulonnais (  who god forbids adds potatoes and mussels to their Bouillabaisse), The Marseillais  are totally horrified. The Toulonnais will accompany their Bouillabaisse with a Rose or a cool young red from neighboring Bandol.

In the fall during the grape harvest, everyone who makes wine draws off a portion of unfermented juice and boils it down  to concentrate the natural grape sugars before seeding  it with yeasts by adding some of the fermented wine. The result is a sweet desert wine called vin cuit. ( cooked wine), which is kept by all Provencal families for special traditional meals – It always accompanies the thirteen desserts of the Christmas eve supper.

Provence is less celebrated than the Perigord for its truffles, but Valreas, a small village in the north of Vaucluse, is an important truffles center so are other small towns all over Provence. These very magical parasites growing beneath the earth near oak trees and hazelnut trees  begin to appear in mid- November and find their greatest  use in the region at Christmas time but they are the ripest , richest at least in January and February. They are thrown into omelettes and fresh pasta, sauteed with potatoes or savored by themselves. People eat them in season only and often cook up a pound of them in a bottle of Chateauneuf for their Sunday meal.

The Famous Soupe au pistou is a minestrone invigorated  with a heady paste made of garlic, fresh basil and parmesan cheese and olive oil stirred into it at the moment of serving. The chef and owner of Les Bories prepares it with fresh vegetables.  Pistou is the Provencal word for “Pestle”. The result will be much better if newly shelled white beans are used. Onions are often added and , and in some parts of Provence, a large chunk of diced pumpkin is considered essential for the smooth, voluptuous texture it lends to the soup as it cooks into a puree.

The following recipe is a Nicoise version. The French beans and diced courgettes ( zucchini) should be added at the same time as the pasta to retain their flavor.

2 pounds fresh white beans

1 pound potatoes, peeled and diced

1 pound very ripe tomatoes, peeled , seeded and diced.

1/2 pound leeks ( white and tender green parts cut into rounds

Salt

1 pound zucchini diced

3/4 pound very thin small green beans, trimmed

1/4 pound short macaroni or spaghetti, broken up

For the pistou.

Coarse salt, fresh ground pepper

6 cloves garlic

25 or more basil leaves

1 cup fresh grated Parmesan cheese

1/2 cup olive oil

 

Start the fresh white beans cooking in a pan with 4 quarts of water. bring to a boil and simmer for 30 minutes.

Add potatoes, carrots, tomatoes and leeks to the haricots beans and simmer for about 45 minutes or more, until all veggies are melting. Add zucchini, green beans and pasta and cook for 20 minutes.

While the soup is cooking, make the pistou . In a mortar or a cuisinart, grind together a good pinch of coarse salt, pepper, garlic and basil. Pound carefully at first but then more roughly, until the basil and the garlic are reduced to a coarse puree. Add some of the cheese and pound to a paste, loosen with a bit of olive oil, stirring and pounding.

Serve the hot soup from its pot and present the mortar of pistou or a bowl at the same time so each guest may season the soup to taste.

Anne Suire

http://www.luxurytravelconsultant2.com

Join us in May 2015.

Departure dates:

May 2, 2015 – May 9, 2015.

10 guests are invited , $ 3,990 pp.

Villa Accommodation ( double occupancy)

Drivers / Tour guides

Transfers & touring the region.

Private chef ( Breakfast, lunch & dinner included as well as 3 bottles of wine per dinner only)

TGV train ride ( Round trip)

Activities include : Truffle farm, cooking class at the villa, wine tasting, a Bouillabaisse lunch in Marseille and more…

* Book your trip today*

If you have any questions, please email us at anne@luxurytravelconsultant2.com

 

 

 

 

Provence and the history of its food

Tags

Anchoiade, Andulasia, Arab influence, Arles, Avignon, Camargue, cesar, Florette, Greece, history, Luxury Travel Consultant2, May 2015, Moorish, Pagnol, Provencal History of Food, Provence/Gourmet tours, Romans, Rome, Saracens, tapenade, Traditions

In the heart of Provence the very center between Basse Provence and Haute Provence, it smells of the garrigue, of summer savory, of rosemary and wild thyme , the very herbs of Provence. Provence has also its own dialect, their own history and traditions. Provence has its own language, recognized as such and taught as a secondary language of choice in all the schools in the region. Provence will remain forever a very special place with echoes of ancient Greece and Rome. Provence is the land of Daudet and his famous , of warm hearted Pagnol with his tales of Fanny, Cesar and Florette ; and of Gionot , who opened a window on the wonderful world of hill towns of Provence and its people. It is truly a special world of wood smoke and wild mushrooms , of fresh fish and garlic, of lamb and dried herbs of Provence  sizzling over open fires. It is bougainvillea and mimosa  and almond blossom and lavender. It is Provence!.  Many of the simple recipes of modern Provencal cooking   show traces of these ancient influences. It was maybe the early Romans who are probably responsible for the Provencal taste for thick , earthy sauces rich with olive oil: Tapenade and anchoiade would come straight out of a Roman kitchen. Pissalat is another example ; This potent mash of fermented anchovies used to flavor salad dressings, daubes and pasta sauces, the origin of pissaladiere (  the famous Nicoise pizzalike open tart of anchovies, onions and black olives), goes back to one of the earliest of the Roman condiments, garum salarum, a mixture of sun-dried fermented fish. Aioli, too, even though we now make it with egg yolks and olive oil, was thickened with mashed potato in the 19th-century and probably with ground almonds in ancient times.

The Arab influence.

The 300 -year domination of the Arabs in Provence,( during which they became so intermingled with the local population that the people of Provence turned to them for help when Charles Martel waged war against them in the 8th-century) had equally important repercussions on the Local Cuisine. Martel and its troops routed the Saracens in 730, and to punish the Provencal separatists, sacked the important Provencal cities of Arles, Avignon and Marseilles. But in the beginning of of the 9th-century the Saracens took back Marseille and Arles and they were to dominate the rest of the region once again until 1032, when they were finally expelled.

This long Arab rule left many architectural and culinary traces along the entire coast. The use of spices and dried orange peel in Daubes of beef and lamb speaks of Moorish Andulasia, as do the chick-pea flour, almonds, cinnamon and saffron to be found in Provencal dishes today.  Also, the presence of raisins in recipe for tiny onions a La Monegasque hints at Arab influence. The frequent use of raisins , almonds and pine nuts  in dishes of Pasta  or rice in the Camargue give the dishes an authentic Middle Eastern touch. What else has inspired Nougat but Turkish delight? Les petits farcis , one of the mainstays of Provencal Cuisine , are another vegetable dish that owes its heritage to the Arab invasion. Fressure is a spicy Provencal ragout of lamb’s liver, kidney, heart, lungs and tripe in a sharp, peppery sauce flavored with plenty of herbs and spices, could be straight out of Arab cuisine today.

Boeuf en Daube a la Provencal.

4 to 5 IB lean beef.

2 onions sliced, 2 carrots sliced, 1 bouquet garni ( thyme, parsley , Bay leaf), salt and ground pepper.

1 1/4 cups red wine, 4 Tbs cognac, 4 Tbs olive oil, 8 lean bacon slices ,diced, 1 Lg onion , cut in quarters, 4 cloves garlic, 1 piece orange peel, 1 1/4 cups or more hot beef stock or water, 1/2 cup pitted -ripe olives.

Cut the beef in an inch cubes and place in a bowl with onions and carrots, bouquet garni, salt, pepper, red wine & cognac, and marinate in this mixture for 5 to 6 hours, stirring occasionally.

heat the oil in a large skillet, melt the diced bacon in it brown the onion quarters in the fat. Drain the meat, reserving the juices for the marinade, and saute meat with the bacon and onion until browned, shaking the pan from time to time. Add garlic cloves, orange peel; then moisten with the marinade which has been reduced to half the original quantity. Pour over beef stock or failing this hot water. cover the pot tightly and cook in a very slow oven ( 250 -275 F) for 3 to 4 hours. Remove from oven, skim fat from the surface; add the olives and correct seasoning. Cook for another 30 minutes. Serve in the casserole.

Anne Suire

http://www.luxurytravelconsultant2.com

Join us in May 2015.

Departure dates : May 2, 2015 – May 9, 2015. ( 8 Days / 7 nights)

10 guests are invited. $ 3, 990 pp.

All inclusive. ( Air fare not included).

Book online and go to our page:Provence/Gourmet Tours. May 2015

http://www.luxurytravelconsultant2.com

A walk through Medieval Vence.

Tags

Andre Gides, Chapelle du Rosaire, DH Lawrence, hotel des Alpes, La Roseraie, Les Alpes, Paul valery, Vence

Set up in the hills about 10 km from the sea, and with abundant water and the  sheltering Pre-Alpes behind, Vence has always been a city of significance. Its Ligurian inhabitants, the Nerusii, put up stiff opposition to Auguste Caesar, but to no avail; Roman funeral inscriptions and votive offerings  from the period embedded in the fabric of the old cathedral. In the dark ages of Visigoth and Ostrogoth invasions, the bishop of Vence , Saint Veran from the St- Honorat seminary, was as effective  in organizing the defense of the city as in rebuilding its moral fabric. He died in 481 and was canonized by popular request. In those days the democratic principle was the voice of the people as the voice of god operated. But, when the Saracens razed their town and the cathedral St-Veran to the ground, the people of Vence  had no spiritual power to save themselves from the Saracens.

In the 1920’s Vence became another haven for painters and writers, including Andre Gide, Paul Valery and DH Lawrence who died here in 1930. At the end of World War II Matisse moved to Vence to escape the allied bombing of the coast and its legacy is the town’s most famous building. The Chapelle du Rosaire, built under his design and directions. Vieux Vence ( Old Vence) has also its charms, with its ancient houses, getaways, fountains and chapels.

A walk through Medieval Vence.

A giant ash tree is the entrance to the tour- hour stroll through the old Vence with its old paved streets and medieval houses. Before you enter Portes de Peyra, make a stop at the Chateau de Villeneuve, which hosts programs of contemporary art and design exhibitions. Then turn right , it will take half an hour to walk rue du Marche where rows of shops selling herbs, fruit, fresh pasta and fish will make your mouth water. At the end of the street turn left and walk across both place Surian and Clemanceau to the beautiful cathedral- You will see Roman inscriptions dating back to almost 2000 years ago carved when Vence was the Roman settlement of Vintium. Also on the oak choir stalls you can see satarical figures, commissioned by a witty 17th-century bishop.

Also you can walk up rue du Seminaire and turn left to follow the old walls along Rue , de La Coste. Leave the old quarter by the Portail Levis, which takes you back on Place du Frene. You will see a lot of cafes and restaurants, one of them is Auberge des Seigneurs where you can enjoy a light lunch and a drink.

Les Hotels.

Hotel des Alpes, 2 Avenue General Leclerc on the eastern edge of old Vence. Nothing fancy but a very friendly place to stay and also very economical.

La Roseraie. 14 Avenue Henry Giraud. Classic and rich Provencal homestead with ancient cedar trees and magnolias overhanging the terrace on the road to the Col de Vence, northwest of town.( 04-93-58-02-20).

Auberge des Seigneurs. Place du Frene ( 04-93-58-04-24). Just within old Vence, with rooms named after the painters who lodge there. The food is excellent.

Diana. Avenue des Poilus ( 04 -93-58-28-56). http://www.hotel-diana-vence.com. Modern building in a quiet location.

Anne Suire

Travel with us to Provence in 2015.

May 2, 2015 – May 9, 2015. 10 guests are invited  $ 3,990 pp.

All inclusive. ( Air fare not included).

Book today!

 

Fragrant sites in Provence.

Tags

Eygalieres jardin de l'Alchemiste, fragrant Provence, la ferme de Gerbaud, Lourmarin., musee de la Lavande, Sault en Provence

Sault- en- Provence.

In July and August the lavender flowers are in full bloom and the little town presents one of most attractive landscapes in Provence. It is a beautiful painting of blue and purple as well together with yellow broom and white rocks. The town has a beautiful lavender garden. Distillerie Aroma Plantes. Rue de Mont Ventoux open in April through October.

Jardin de l’Alchemiste, Eygalieres.

Set around a renaissance hotel are two gardens in one. First you will see the Magical plant Garden, with plants prized in Provence for their healing properties and powers. Then stop at the Alchemist’s garden, this one uses stones, water and plants to recreate symbols alchemists used in their search for the meaning of life. Mas de La Brune. Open May to September.

Musee International de la Parfumerie.

Many of these aromatic plants are used in the perfume industry. The museum covers the 3000 years of the history of perfume, Both angles of practical and fashion industry. It includes exhibits from the Chanel House, other designer’s names and Marie-Antoinette traveling kit. There is also a green house of very exotic plants as well regional. Perfumes are also for sale to the public in the shop at the Musee International de la Parfumerie. 2 Boulevard du jeu du ballon.

Valensole Plateau.

After Sault this is the second lavender place in Provence and in July &  August you can see fields of  blue and purple flowers. They expand  towards the Alps, along the road from Riez to Digne- les- Bains.

Le Musse de la Lavande, Le Coustellet.

The museum covers the all history of la Lavande from field to Distillery. There are 16th-century copper stills and a video explaining the distillation. Rte de Gordes. http://www.museedelalavande.com

La Ferme de Gerbaud, Lourmarin.

Specializes in herbs, aromatic plants and also plants used for dyes. During a visit you can discover the entire process. http://www.plantes-aromatiques-provence.com

Anne Suire.

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Village walks part 2.

Tags

Abbaye St Victor, Avignon, Basilic Notre Dame de La Garde, Boulangerie Four des Navettes, Cafe de France, Camargue, Eglise Saintes Maries de la Mer, flea Market, Frederique Mistral, Hotel la Mirande, hotel Nord Pinus, Isle sur la Sorgue, Les Thermes Constantin, Marseille, Notre Dame des Anges, Palais des Papes, Van Gogh

L’Isle sur la Sorgue

A very charming village , is famous for its moss-covered waterwheels that once powered silks , grain, and olive mills, and its antiques. If you start your walk at the rond point on Avenue Charles de Gaulle and if you follow Avenue des 4 Otages to the first moss covered waterwheel near Pont Gambetta. Another waterwheel  on Quai Rouget de l’Isle come to another turning waterwheel . If you take a left at Place Emile Char , crosss the Avenue des Compagnons de La Liberation and visit the building full of antique dealers on both sides of Avenue de l’Egalite.

Les villages des antiquaires de la Gare, le quai de la gare, Avenue Guige and rives des Sorgues. Make plenty of time to be able to browse their wares, then exit and cross the Avenue again and then go through Place Emile Chat to get to Rue Carnot. If you keep strolling the street, you will pass the many shops and the Musee des jouets & des poupets ( toys and dolls museum). When you get to Place de La Libertee you will come face to face with a massive Romanesque facade of the church , Notre Dame -des-Anges , built in the 13th-century. If you step inside you will see sumptuous baroque interior and the 45-foot -high altarpiece. You can also make a stop at Cafe de France for a drink.

Avignon.

Capitale of the Vaucluse departement owes its fame to seven popes ( 1309-1376). If you enter the old city through la Porte de la Republique you can follow Cours Jean Jaures, which will become place de la Republique, the very vibrant main boulevard of Old Avignon. You can make a stop at Le Musee Lapidaire, an archeology museum in a 17th-century jesuit chapel. Place de L’horloge, you can window shop at the many stores and make a coffee stop at the numerous cafes complemented by the 150-year- old  Opera Theater. Also from the place you can get a glimpse from the very imposing Palais des Papes ( Papal Palace). Directly across from the southern facade you will find Hotel de la Mirande built in the 14th century as a Cardinal’s palace.  It is now a luxury hotel, beautifully decorated, where you can stop for tea or a drink in one of the intimate salons. On Place du Palais  you will be confronted by the pale stone Palais des Papes, the largest  Gothic palace in the world.

Marseille.

Make a stop and step into Notre-Dame-de-la-Garde, the 19th-century church basilique  on a limestone summit 500 feet above the harbor, reigns over Marseille. If you begin at Place Saint Victor in front of the Provencal-Roman Abbaye Saint-Victor and its square towers. the Abbaye was founded in the 5th century on the site of an old necropolis, destroyed by the Saracens, rebuilt in the 11th-century and then fortified in the 14th. The interior is worth the stop, quite magnificent and the crypts below and the 2nd-century sarcophagi are Paleochristian relics at their finest. Continue on Rue Sainte to the Boulangerie ( Four des Navettes ), bakers since 1781, to buy Navettes, a traditional Marseillaise orange-blossom cookies.If you want to go up to Notre-Dame de la Garde you will have to begin the long ascent to the very long staircase below the Baroque , multicolored Basilique de Notre Dame -de-la-garde. Once you get to the top you get the view that includes Marseille and out to sea. Then step inside the Basilique and take a look at the crypts below.

Arles.

Arles gives visitors a foretaste of Spain, with its blend of Roman and Baroque. Les Thermes de Constantin built by the Romans, they are the largest Roman baths remaining a Provence. If you start in the place de La Republique and pass through the 17th-century hotel de Ville you will notice the masterful flat vaulting of the ceiling. If you turn left on historic Plan de la Cour, then right on Rue des Palais and get to the very hospitable Place du Forum you will see a statue of the French poet Frederic Mistral.  Also Van Gogh’s colorful Cafe de La Nuit and the great brasserie at the very eclectic Hotel Nord Pinus, le Bistro Arelesien or Le Mistral. You can also check out the collection of Olive Oils at Fadoli. You will aslo find the famous saucissons d’Arles  at the butcher when you pass Fadoli. you will turn left  on Rue de l’Hotel de Ville , which will become narrow Rue Dominique  Maistro. Follow this street for a few blocks until you arrive at the rear of the 4th-century baths, Les Thermes de Constantin. You can take a left on Rue du Grand Prieure to tour the baths, Go back East on  Rue du Grand Prieure to the musee Reattu. Here you can see a Picasso collection plus 16th to 18th- century paintings.

Saintes-Maries-de-la-mer.

Best known for its Gypsy pilgrimage that takes place every year on May 24 and 25.

L’eglise des Saintes-Maries-de-la-Mer. To get to the church , cross Avenue Frederique Mistral  to Rue Victor Hugo, pass through Place de l’Echelle to Place Jouse d’Arbaud. The church is kind of gloomy and was later fortified so the only light comes through a very small window over the altar. You can take the stairs down to the crypt . You will see among hundreds of votive candles the relics of Saints Marys. The legend tells how a boat carrying Mary Jacobs, Mary Salome, mother of the apostles James & John , were washed ashore at this seaside village between the Rhone & the Mediterranean. The statues in this 12th-century Romanesque church recall the event. In the crypt dressed in sequined robes, is a third statue; that of their maidservant , Sara, venerated by the gypsies. The three saints are carried in procession to the sea on May 24 & 25. Worth the stop!.

Avignon

Arles

Arles

Marseille

L’Isle sur La Sorgue

Anne Suire

Travel with us to Provence in 2015.

May 2 – May 9 , 2015.

10 guests are invited. $ 3,990.

All inclusive. ( Air fare not included). To Book visit us online at http://www.luxurytravelconsultant2.com

A few walks in Provence villages and what you will find along the way. Part 1.

Tags

Bonnieux, Gordes, Gourmet Tour, Roussillon

Bonnieux is the biggest and the busiest of the perched villages in the Luberon and one of the loveliest, a belvedere overlooking all Le Petit Luberon. The ungainly modern church at the bottom of the village contains four colourful 16th-century wood paintings of the passion of Christ;  also make a stop at the musee de la Boulangerie, rue de la Republique ( open 10 – 12:30 am and 2:30 -6 pm) in April-June and October. A couple of good restaurants are Le Fournil ( built troglodyte-like, right into the stone), on Place Carnot and the other popular  restaurant Le Terrail near Place Gambetta. On rue Voltaire , you can scrutinize the galleries and antique shops tucked in the old buildings. Pass under the arched passageway , cross over Rue de La Republique, and follow rue de La Republique and follow stony Rue de La Mairie under the next arch and into the sunlight. Mount the stone-paved stairs on the right , going past the stone arched- entrance to the hotel de Ville, up and some more to the terrace for a beautiful panorama of the patchwork valley and the Vaucluse plateau. Visit the 12th- century  Eglise Vieille to see the terraced vineyards. On Rue Mairie , The restaurant Le Cesar, sitting in Place de La Liberte with its brightly colored awnings, invites you to stop for a bite.

The Village of Roussillon. Sits atop the highest hills within sight, is awash with the ochre and red colors of its surrounding earth. From the place du Pasquier, follow Rue des Bourgades along the rim of the village, noting the houses and walls in shades of lightest yellow to deep brick red. Pass rue des Lauriers and find the stairs at the end of the stone wall. Climb the stairs, then turn right on Rue de la Porte Heureuse  to look at its galleries and studios. If you turn left  into Chemin de Ronde, there are extended panoramas from the view point back across the Val des Fees.

On rue de L’Eglise you will find Eglise St Michel, an 11th-century, modest church. Follow the path past the church to another viewpoint to enjoy expansive vistas across the countryside and to Mont Ventoux on the horizon. You can enjoy a nice lunch or dinner at the Cafe des Couleurs which overhangs the edge of the village and offers an interrupted view of the ochre colored  countryside from the wall of windows.

Gordes. Officially classified as one of the most beautiful villages in France. Gordes sits on the edge of the Vaucluse plateau, its tiers of houses rising high above the valleys. From Place des Chateaux , walk across the place to visit the 17th-century, Chapelle des Penitents Blancs, built on an ancient fortified city gate. Pass by the corner  tower of the 11th-century castle, rebuilt as a 16th century chateau, and step into  Place Genty Pantaly. When you turn right under the arch of Rue de L’Eglise you will come face to face with L’Eglise de St-Firmin, the interior exhibits fine 18th-century ironwork, and its Chapel is dedicated to blacksmiths, locksmiths, and cobblers. The caves St- Firmin are a great place to visit for a quiet tour of the vaulted cellar of a 16th-ccentury mansion that includes an old olive oil mill and the cisterns. If you ascend rue Andre Lothe for more spectacular views.

These villages will be part of our itinerary for our Gourmet Tour taking place in May ( May 2 – May 9, 2015). Visit us online at http://www.luxurytravelconsultant2.com.

Flavors and colors of Provence.

Tags

2015, Anne Suire, bouillabaisse, cultural experiences, Epicurean, France, Gordes, Gourmet Tour, Italy, La Camargue, Les Bories, Luberon National Park, Luxury Travel Consultant2, Marseille, May 2- May 9, Provence, Roussillon, Tour planner, Travel Concierge, Truffle farm, Villa Accommodations, wine tasting

Romance heats up in Provence and this  destination is truly an affair to remember.

About the Luberon.

Signposted like an open-air museum, the Luberon Regional Park attracts hordes of hikers. The mountains between Cavaillon & Manosque are thick with Guarrigues ( scrublands) and olive groves, and dotted with caves, castles , abbeys and picturesque villages with magnificent views. One of them is Bonnieux where our trip will take place.

About the Viila.

Large renovated and air conditioned stone house located on a vast private property with view near the famed hilltop Luberon village of Bonnieux.

This comfortable and spacious  house opens to a large, beautiful garden with view, pool, and outdoor dining. The property is designed for modern comfort on the inside and simplicity and beauty of outdoor living in the garden.

This beautiful property will accommodate 10 guests and will be your home for 8 days and 7 nights.

The staff will include :

-A private chef ( Continental breakfast, lunch & dinner ) included as well as 3 bottles of wine per dinner.

– Drivers / Tours guides ( Transfers/ touring the region).

Activities:

-Hunt for the black truffles at a gorgeous farm in Luberon.

– Meet a truffle hunter and learn how they train the truffle dogs.

– Sample truffle snacks served with  champagne and local olive oil.

– Tour the vineyards, olive groves and behives.

– Purchase Provencal products to take home.

– Cooking class with local chef ( meeting at the market’s coffee shop).

– 9:30 am visit of the market and selection of products.

– 10:30 am back at your kitchen, let’s get cooking!

– 12 ( noon) enjoy your meal.

LA BOUILLABAISSE IN MARSEILLE.

– Visit to the old Port and have lunch in Marseille and enjoy the famous Bouillabaise 

–  ( one glass of wine per guest as well as coffee).

–Visiting the region.

-Our tour will take us to La Camargue, and stop at L’Abbaye de Montmajour. Also we will tour the Luberon and all its famous hilltop villages. La Maison des Bories  ( a hamlet  consisting entirely of restored bories  ( Dry-stoned igloos )outside the village of Gordes.

-Another stop in the Ocher cliffs of the Roussillon. Legend has it that the wife of a noble man threw herself from the top of the cliffs after her husband forced her to eat her dead lover’s heart. The earth turned scarlet with her blood, and the rocks and village were left with a permanent rosy glow.

Avignon, Chateauneuf du Pape and much more.

May 2, 2015 – May 9, 2015.

The Villa in Bonnieux.

Provence.

-$ 3, 990 per guest. ( Air Fare not included)

– We have Paypal and accept credit cards & checks.

-For more information, go to our website http://www.luxurytravelconsultant2.com and Email us at anne@luxurytravelconsultant2.com

-Planning a trip to Provence with friends or family, Anne Suire is a travel concierge & travel planner to France & Italy.

Anne Suire

Travel Concierge & Tour planner.

 

 

Dreaming of black diamonds?

Tags

Alba, black diamonds, Croatia, food for the poor., hazelnut tree, hotel Grillon le brave, middle ages, oak tree, Provence, truffling weekends, trufles, white truffle

In Provence, on a truffling weekend near Mount Ventoux, you can truly combine fine cuisine with the thrill of the hunt. A small crowd has gathered around the back doors of a run down Peugeot van parked outside a farm at the end of a road. Inside the van is the farmer, his face lined by the sun who opens the back doors and a scruffy dog comes out and pokes his nose out, he is Eric Jaumard’s dog, the guide that takes people truffle hunting . The dog is the hunter and is worth many times more than the van. He is a truffle hound and his very precious nose leads a group of international “gourmands” on a very productive search between the serried rows of green and white oaks for the black diamond. The farmer and his son ( Eric Jaumard) planted the trees over 30 years ago in a successful attempt to cultivate the mythologised ” Black Diamond”. The Hotel Crillon le Brave runs truffle & wine weekends from October to November as well as in the spring, http://www.crillonlebrave.com, It is a three nights accommodation including breakfast each day and dinner each day without drinks; the cost is 1,425 Euros.

The chef Philippe Monti worked at the Taillevent in Paris now cooks within sight of his birthplace , serving refined Provencal classics. Leg of Sisteron lamb ( the best in the region), which dangles for hours on a string above the open fire in the dining room and is served with an amazingly flavoured ratatouille, this dish is a popular on the menu. But during the truffles weekends , Polka’s truffles take center stage.

Monti explains that infusing is the key to using truffles and it works as well as with matched potatoes, butter, or even a jar of eggs, whose porous shells will soak up their aroma over four or five days. The aroma is truly intoxicating and you can see it reflects on  each guest as their eyes roll backwards and dreamy sights exhale. The only rival to the black truffle is the white truffle found in Alba but native of Croatia. This truffle should be eaten raw.

Monti mentions that size has nothing to do with ripeness and that it maybe best to buy several smaller truffles than one large one (and they don’t ripen after picking them either). A secret for telling how ripe a truffle is , look inside and what you will discover is that the greater contrast between the white veins and the black flesh, the riper the truffle will be.

The optimum of ripeness is January to February which also coincides with the lowest prices, all of this after the high demands during the holidays. Truffles freeze very well- don’t wait to defrost them before using just shave them from their frozen state.

We have been eating them since the Middle Ages and truffles as well as oysters were a poor man’s food. The attention of the great chef of the 19th century altered the upper classes; this along with the forests scarcity that were lost to vines, has resulted in high prices. Experiments in cultivating truffles began in the 1970’s. Provence supplies 80 % of France’s truffles, they tend to grow better under oaks and in western France they prefer hazelnut. It can take 7 to 15 years for truffles to appear. Also a rough bark is the sign that an oak tree is mature enough to produce truffles but still no guarantee.

In brief it is very expensive,  even a trained dog can cost you up to 5000 euros or a female pig who tends to confuse the aroma for the pheromone of a male pig.

Take all of this in consideration before deciding to grow truffles. A labor induced project.

Gourmet Tours 2015. Part of our Epicurean & cultural experiences.

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Anne Suire

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