About Les Baux-de-Provence
Emerging dramatically from its crag on the edge of the Alpilles hills. Les Baux was one of the finest courts in medieval Provence. Abandoned for centuries, the ruined castle and labyrinthine streets now throb on tourists every summer. The site remains majestic, the atmosphere very lively and the views over mountains and plains quite breathtaking. This village is one of the most fortified villages and the chateau des Baux, whose walls date from the 10th -century and the church has 20th-century stained- glass windows.
Le Bistro du Paradou
The restaurant is located in Le Paradou, just outside Les Baux. I was taken by the bustling ambiance and the simple set menu, which changes daily. Le bistro du Paradou has become famous and spoiled by success the waits between courses were quite long, and the food did not taste as good . September through July open for lunch and dinner and October through June open for lunch only; 57 Avenue de la Vallee des Baux.
La Petite France
The ambiance of this dining room in which thick wood ceiling beams play off beige stone walls, both from the 17th-century. The food is both robust and elegant, if they still serve it, try the eggplant terrine with a concentrated tomato coulis. 55 Avenue de La Vallee des Baux in Le Paradou, 3 kms south of Les Baux. ( Closed all day on Wednesday as well as Thursday Lunch. Phone # 4-90-54-91
Cooperative Oleicole de la Vallee des Baux
The olive oil from La Vallee des Baux is supposed to be the best in France as well as the best in the valley – the one sought out by top chefs in Paris. comes from Moulin Jean-Marie Cornille, cooperative Oleicole de La Vallee des Baux. The olive oil is made the old fashion way by combining the 5 olive varieties, crushing them in granite mills, pressing once, then leaving them to settle for 4 to 5 months for natural decantation. The result is a thick, fruity and sweet olive oil. Rue Charloun Rieux In Maussane Les Alpilles. ( http://www.moulin-cornille.com)