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Truffle season in the Luberon is an event not to be missed if you join us for Thanksgiving 2016.

11 Sunday Sep 2016

Posted by anneeuropeantravel in Provencal ways to vacation, Provence Food

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Luberon, Luxurytravelconsultant2.com, Provence, Thanksgiving 2016, Truffle

A brief history of the truffle.

Love of the truffle extends back into the mists of time. We know for sure that a certain Mr Cheops, the incumbent pharaoh 4600 years ago prized it. And 2000 years later Mr Licinius a governor of Carthage , apparently lost 2 teeth when biting into one.

The ancient Greeks and Romans were considered particular aficionados of the truffle. After the collapse of the Roman empire, a black hole opens up in the truffle history. The truffle with its aphrodisiac smell , was anathema to the ascetic churchmen of medieval times. When the Renaissance came along, did the truffle come back into fashion. And then with a vengeance. All the European royal houses were enamoured of it and Maria Theresa was downright  smitten by the Tuber, which she liked incorporated into her omelette.

In France, the truffle hunter is apparently a man’s job ( not anymore, thank you!). Truffle hunting is a clandestine occupation that shuns the limelight and other people. Although much of it is designed is fellow seekers and rivals on the wrong track ( Beware!). After all you have to understand that a truffle grove is a pot of gold.

Thanksgiving 2016 and Truffle hunting in the Luberon.

Something to add to your bucket list. Truffle hunting in one of the most beautiful  location in the Luberon. Experience Provence off the beaten track with one of France’s most traditional and secretive countryside traditions: The truffle hunt! We conduct truffle-hunting tours in English during summer and winter truffle seasons, followed by a sampling of fresh truffle hors d’oeuvres, Champagne, and a tasting of olive and truffle oil. Divine!. Join us for a special afternoon!

The 11 hectares produce grapes, olives, apricots, cherries, plums, apples, pears, pomegranates, figs, almonds, hazelnuts and black winter truffles. We offer truffle-hunting tours of the property when in season. Tours include a sampling of fresh truffle hors d’oeuvres, Champagne and a taste of our organic olive and truffle oil.
The Truffle hunting is included in your tour package.
Departure Dates:
November 19, 2016 – November 26, 2016. ( 12 guests are invited) $ 3,370 ppimages-1
Provence Thanksgiving 2016
images-2images

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The Var & Haute Provence, a few addresses

03 Thursday Sep 2015

Posted by anneeuropeantravel in Provence Food

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Frejus, Gorges du Verdon, Hostellerie de l'Abbaye de La Celle, Hotel du Soleil, La Bastide de Moustiers, Le couvent des Minimes, Le Haut Pave, le Var, Saint Raphael, St tropez

The Var’s rocky outcrops, mountain brooklets, very dense forests, luscious vineyards, undulating hills and beaches with bronzing bodies, make for patchwork of a landscape, no two areas look alike or offer the same attractions. The Var is actually home to

Hostellerie de L'Abbaye de La selle

Hostellerie de L’Abbaye de La selle

Hostellerie de l'Abbaye de La selle

Hostellerie de l’Abbaye de La selle

Les Gorges du Verdon

Les Gorges du Verdon

Le Haut Pave in Hyeres

Le Haut Pave in Hyeres

Fish at Le Haut Pave

Fish at Le Haut Pave

Le Haut Pave Restaurant in Hyeres

Le Haut Pave Restaurant in Hyeres

Le Couvent des Minimes

Le Couvent des Minimes

Hotel / Spa Le Couvent des Minimes

Hotel / Spa Le Couvent des Minimes

The Swimming pool at Le Couvent des Minimes

The Swimming pool at Le Couvent des Minimes

La Bastide de Moustiers

La Bastide de Moustiers

La Bastide Moustiers

La Bastide Moustiers

The dining room at La Bastide de Moustiers

The dining room at La Bastide de Moustiers

Hotel du Soleil in Hyeres

Hotel du Soleil in Hyeres

some of the cote d’Azur’s most famous port towns – St Tropez, St Raphael and Frejus. If you ever get tired of seaside frivolity head out north to the mountains of Haute Provence, where the chocolate-box capital of faience pottery, Moustiers Sainte-Marie, provides a dramatic getaway to the beautiful Gorges du Verdon and ever -rolling lavender fields and olive groves.

Where to stay and dine

L’Hostellerie de l’Abbaye de la Celle

Alain Ducasse   manages the restaurant  in this 18th-century Benedictine abbey turned – country inn. The chef Benoit Witz’s Provencal cuisine earned a Michelin star in 2006 and the verdant gardens contain 80 varieties of wine. ( 10 place du General de Gaulle, 83170) http://www.abbaye-celle.com

Hotel du Soleil, Hyeres

The decor is old- fashioned but the welcome is warm, the location is central ( in the old town), Wi-Fi is free and the rates are pretty reasonable. ( Rue du Rampart) http://www.hoteldusoleil.com

Le couvent des Minimes, Mane

Set in a formal Medieval convent, this very chic hotel has sumptuous rooms, two excellent restaurants frequented by the locals, and the world’s first Occitane spa. Mane 04300. http://www.couventdesminimes-hotelspa.com

La Bastide de Moustiers

The country setting of this Auberge is absolutely gorgeous. Service is a five- star, the rooms are very comfortable and the cuisine created by Alain Souliac, one of Ducasse’s protege is deeply satisfying. ( Chemin de Quinson, 04360, Moustiers-Sainte Marie) http://www.bastide-moustiers.com

A great place to eat in Hyeres, Le Haut du Pave

The fish was perfectly cooked, Provencal specialties, fine wine, medieval vaults and very friendly service, one of the best places to eat in Hyeres. (Place Massillon) 04-94-35-20-98

Anne Suire

Fall Provence Tours/ thanksgiving 2015

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Ousteau de Baumaniere and La Cabro d’Or

18 Tuesday Aug 2015

Posted by anneeuropeantravel in Provence Food

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Anne Suire, BAUX VAL D'ENFER, La Cabro d'Or, LE MANOIR, Les Baux de Provence., Luxury Travel Consultant2, Ousteau de Baumaniere, PROVENCAL

The local cuisine at L'Ousteau de Baumaniere

The local cuisine at L’Ousteau de Baumaniere

The cuisine at l'Ousteau

The cuisine at l’Ousteau

l'Oustau de Baumaniere

l’Oustau de Baumaniere

I could not believe that the tiny town of Les Baux was on the verge of extinction after world war two, when its population was 150. Now it has become a luxury lifestyle capital, largely due to the two star restaurant, Ousteau de Baumaniere. It consists of three buildings ( 22 rooms total) : the main building ( six rooms and 2 suites), which is attached to the restaurant; and the two residences, La Guigou ( two rooms and three suites) and Le Manoir  ( five rooms and four suites).

In the main building the rooms are done in a French traditional style. In one room is an enormous fireplace and a canopy bed and a fireplace in another room ( add room service ravioli de truffes to complete the setting). A beautiful terrace for lunch, a large pool and the village of Les Baux above.

Le Manoir is tucked into the corner of the Cabro d’Or hotel. It offers a 110-yard walk to La Cabro d’or pool or a half mile drive to the one at Baumaniere.And on top of it, no staff on the promises which bring the prices down;

The Ousteau de Baumaniere restaurant serves a mixes the rusticity of fresh vegetables and other local produce and offers very sophisticated takes on Provencal cuisine. http://www.ousteaubaumaniere.com

THANKSGIVING IN PROVENCE. http://www.luxurytravelconsultant2.com Fall Provence Tours/ thanksgiving 2015

La Cabro d’Or

The Cabro d’Or got a new look and its rooms have been brightened with Provencal colors and local antiques, and the standards of the starred restaurant significantly raised. You will taste vivid versions of local classics. The reasons to stay at La Cabro d’Or include cheaper prices and the gardens.Outside Baux in Val D’Enfer.

Anne Suire

La Cabro d'Or

La Cabro d’Or

The pool at La Cabro d'Or

The pool at La Cabro d’Or

Eating in Provence for every budget.

13 Wednesday May 2015

Posted by anneeuropeantravel in Provence Food

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Anne Suire, Brasserie des deux garcons, Chez Serge, Gastronomic adventures in Provence 2015, La Bastide de Capelongue, Le jardin de Manon, le jardin des senses, Le Riad, Luxurytravelconsultant2.com

The pricey way.

Le Jardin des sens. (www. jardindessens.com). Again the Pourcel brothers do everything together down to receiving a three Michelin stars  for this very chic restaurant in Montpellier. The dishes such as roast rabbit with ceps ravioli and a wonderful truffle aroma incorporate local produce and tradition.

Fragrant Roast beef at Jardin des Sens

Fragrant Roast beef at Jardin des Sens

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La Bastide de Capelongue. Located in Bonnieux ( http://www.capelongue.com). A great dining experience and a pricey dinner. This Michelin two star in the hilltop town of Bonnieux delivers fancy food at fancy prices and in a fancy interior. Loved the grilled fish ( sea bream) with roasted garlic. It is executed so perfectly that you leave feeling that it was truly worth it.

Dessert at La bastide de Capelongue.

Dessert at La bastide de Capelongue.

Middle of the road.

Brasserie les deux garcons. Located in Aix en Provence. Cezanne, Picasso , Zola and Churchill were among the eclectic bunch of luminaries to have dined here. The decor is still 20th-century glory days with crisp white linen , gilded cherubs and painted ceilings. If you are looking for something not too expensive and simple, you have come to the right place.

La brasserie des deux garcons.

La brasserie des deux garcons.

Le Jardin de Manon. in Arles is the epitome of old Provence. it has been here since Roman time, it serves up some of the best of seasonal local cuisine. It is comfort food worth to try such as rack of lamb with tapenade or Saffron soup with mussels. I recommend it!.

The food at Le Jardin de Manon.

The food at Le Jardin de Manon.

On a budget.

Le Riad ( http://www.leriad.com) used to be an abbey and got converted into a fine restaurant. The simplicity lets the food speaks for itself – Tagines with pigeon or game or almonds, or lamb cutlets with spiced couscous, are quite delicious and perfect if you want something not Provencal for a change. The patisseries are quite delicious as well.

Tajines at Riad in Aix en Provence.

Tajines at Riad in Aix en Provence.

Chez Serge. in Carpentras. ( http://www.chez-serge.com) the setting is pretty interesting with its red chairs and white walls, makes you think of summer even if it is a different time of the year. The restaurant serves tasty dishes such as minced duck with honey and bulgur wheat make great comfort food.

The food is simple and very tasty.

The food is simple and very tasty.

Tasty bites at Chez Serge in Carpentras.

Tasty bites at Chez Serge in Carpentras.

Anne Suire

www.luxurytravelconsultant2.com

Provence and its regional dishes

16 Thursday Apr 2015

Posted by anneeuropeantravel in Provence Food

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Anchoiade, artichaux a la Barigoule, bouillabaisse, Caillettes, Daube d'Avignon, Daube de boeuf, Farcis nicois, Gardianne de boeuf, loup au fenouil, pan bagnat, Pissaladiere, tians, Truffles

Ratatouille, bouillabaisse, salad Nicoise, daube de boeuf  are the traditional dishes of Provence, often dubbed ” the cuisine of the sun” has traveled all over the world.

On the menu in Provence.

A meal can start with anchoiade with crudites, baby artichokes, fish soup or caillettes. In winter you can enjoy scrambled eggs with truffles. Even though bouillabaisse is Provence‘s most famous dish you will find wonderful fish dishes in many restaurants by the beach and the real treat is ocean-fresh fish simply charcoal-grilled. Sea bass and bream are often matched with fennel or artichokes. Lamb is one of the main meat dishes that we love, grilled or roasted with fresh herbs, as well as rabbit roasted or baked with wine. Also stews are quite frequent on a Provencal table such as daube de boeuf. Vegetable dishes include creamed Swiss chard and cardoons, and all manner of gratins and tians.

Nicoise Cuisine.

This distinctive cuisine reflects the city’s history as part of Italian Piedmont until 1860. Not surprisingly you will find ravioli, Polenta and pasta dishes on the menu. Sardines and anchovies are the two favorite fish. Nonats are tiny sardines and anchovy fry. Anchovies are also featured in Pissaladiere and Salad Nicoise while sardines may be marinated or stuffed with breadcrumbs and herbs. Nice is also home to the Ratatouille and farcis nicois.

Artichaux a la Barigoule.

Small violet or poivrade artichokes are trimmed , halved and sauteed with onion, bacon, garlic, carrots and maybe mushroom ( a similar mix can be used to stuff them), then simmered in white wine and herbs until tender.

Daube de Boeuf.

This dish gets its name from the Daubiere, the terra cotta casserole in which it is cooked . Marinate large cubes of beef overnight with red wine, onions, garlic and a bouquet garni. Onions, carrots and bacon lardons, then the meat  are browned  in olive oil and then stewed for 3 to 5 hours in the marinade, with tomatoes and orange peel, until the sauce has turned an almost blackish-brown. A very similar dish is made with lamb ( Daube d’Avignon), and in the Camargue, with bull’s meat ( Gardianne de boeuf).

Loup au fenouil.

Fennel aniseed taste goes well with fish. A whole sea bass ( or sea bream) is stuffed with a handful of stalks of fennel and baked with dry white wine and baked with dry white wine. The fish can also be grilled over fennel twigs to impart flavour.

Bouillabaise.

Is no longer fisherman’s stew, using the leftovers of the fish simmered in sea water. These days it is a costly, luxury dish that you may need to order 24 hours in advance. Some recipes use all kinds of different fish but the essential are  rascasse (scorpion fish) , gurnard and conger eel cooked in a saffron – scented fish stock with onion, leek, tomato, olive oil and dried orange peel. Potatoes are added before serving. it is often eaten in two stages : First the golden broth then the fish itself.

Nicois street food.

Nice has wonderful snacks that can be bought from stalls on Cours Saleya or around the old port, including the famous Pissaladiere. Socca is a large chickpea  crepe baked in a circular iron dish and cut into pieces to be eaten with fingers, while panisses are chickpea fritters dusted with icing sugar. Pan Bagnat is sort of  Nicoise served on a bun- A round bread roll moistened with olive oil and stuffed with anchovies, tomato, egg and olives.

Anne Suire

http://www.luxurytravelconsultant2.com

Bouillabaisse..

Bouillabaisse..

Bouillabaisse usually comes with Rouille...

Bouillabaisse usually comes with Rouille…

Artichokes a la Barrigoule

Artichokes a la Barrigoule

Boeuf daube...

Boeuf daube…

Loup au Fenouil....

Loup au Fenouil….

the Flavours of Provence, Part 2.

15 Wednesday Apr 2015

Posted by anneeuropeantravel in Provence Food

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Anne Suire, Aups, Beaume de Venise wine, Cannes, cantaloupe melon, Carpentras, Cavaillon melons, herbs of Provence, Italy, Luxurytravelconsultant2.com, Makets, Marches Paysans, Richerenches, Rognes, Salernes, Toulon, Tour Provence with Luxury Travel Consultant2.com, Truffle markets

The best markets in Provence

Most towns or villages have their own markets at least once a week, and there are Marches Paysans in the summer and winter truffle markets at Carpentras, Aups, Richerenches and Rognes.

Aix en Provence. Chic shopping for fruits and veggies, every day AM.

Apt. A fabulous farmer market in the old town.

Arles. the very lively market is the best place for olive oil and Saucisson d’Arles. On Wednesday & Saturday AM.

Cannes. Busy market in the old town on Tuesday and Sunday AM.

Carpentras along the boulevards is a true local rendez vous. Friday AM.

Marseille. Fresh fish sold straight  from the boats. Every morning.

Menton. Fine local produce and fresh fish in and around the covered market.

Nice. you will find fresh veggies and flowers on court Saleya, also fish on place St Francois. Tuesday – Sunday AM.

Salernes. A very authentic village market in the town square. Wed and Sun AM.

Toulon. Busy street market with fabulous vegetables. Every day AM.

Herbs and spices.

Along with tomatoes, garlic and olive oil, herbs are a major part of Provencal cooking, and the local terms for summer savory ( Pebre d’Ai) and for thyme ( Farigoule) are reflected in most of restaurants’ names. Rosemary, thyme, summer savory, bay, marjoram and sage grow wild in the garrigue hills and woodland that cover much of Provence. Basil and tarragon are cultivated not wild. Lavender is used for perfume and products but is also used to aromatize grilled meats or flavour desserts such as creme brulee. You will also find fennel seeds, juniper berries and aniseed, it can be used to flavour biscuits but also cooked with pork.

Cavaillon melons.

The juicy, sweet- scented, orange flesh cavaillon melon is considered the best in France. The cultivation started in the 12th century with the introduction of the Cantaloupe melon from Italy when the area was under the Avignon papacy. Early melons are grown in greenhouses and are available by April. The best is harvested from open fields between June and early September. When choosing a melon always go for the perfume and feel the ripeness. Melons are classically eaten as a starter with cure ham, figs or as dessert sometimes filled with Beaume de Venise wine. Chef Jacques Prevot designs a all menu using melon and one of his dish is a a melon and fish stew.

Visit us online at www.luxurytravelconsultant2.com

Anne Suire

La Guarrigue in Provence

La Guarrigue in Provence

Melons of Cavaillon

Melons of Cavaillon

Truffle Market of Richerenches

Truffle Market of Richerenches

Truffle Market Richerenches

Truffle Market Richerenches

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Travel with Luxury Travel Consultant2, Gourmet Tours, 2015.

22 Sunday Mar 2015

Posted by anneeuropeantravel in Provence Food, Provence tours

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5 star luxury Bastide, bouillabaisse, Provence gourmet tour, Truffle, wine tasting, working vineyard

Love Truffles and the good life join us in October 2015.

Departure dates are: October 17 – October 24, 2015. 10 guests are invited, $ 3,735 pp a supplement of $ 400 for single guest. ( Air fare is not included)

The tour will take place in Aigues, Luberon, Provence.

This amazing villa is 7000 square feet property in the middle of a working vineyard with 172 acres of wine and olive groves. ( 2, 800). You will feel The  authenticity  and the history of this impressive Bastide with its attention to detail and ambiance. you will enjoy private wine tasting as well as a chef cooking Breakfast, Lunch and dinner. Aix en Provence is only 25 minutes away and yet the property is located to the famed mountain Luberon villages.

Drivers / Tour guides will take us touring the region and go hunting for the famous truffle in Cadennet in the Luberon. An organic Truffle farm where we will learn how to go hunting for the truffle. Appetizers and lunch will be served. We will spend time in Marseille and enjoy a bouillabaisse, as well as spent time in La Camargue, a private sanctuary of birds and white horses…..

TGV train ride ( Round Trip) included ( Transfers and touring)

For more information visit us online at: http://www.luxurytravelconsultant2.com

Picture of the property

Picture of the property

DORGONNE (14 sur 53)DORGONNE (7 sur 53)Ch%25C3%25A2teau%2520la%2520Dorgonne%2520%252710%2520photo28IMG_3052IMG_3131IMG_3094

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Don’t just like us , Book with us… Les Alpilles

16 Monday Mar 2015

Posted by anneeuropeantravel in Hotels in France, Provence Food

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L'Artemise, La Maison D'Uzes, le bec a vin, Le Pont du Gard, ma cantine, musse du bobon, Place aux herbes, St Quentin la potterie, Uzes

Recalling the glory of the Medieval Avignon, a papal palace and a 14th century fortress stand face to face across the River Rhone . To the west you will see the Gard flowing between the pillars of the roman acqueduct, a dozen miles from from Nimes and its amphitheater. In the fields beyond the gently rising curves of La Montagnette, avenues of plane trees cut across the homeland of the great poet, Frederic Mistral. South of St Remy , the Alpilles suddenly emerge with blue rockfaces….

Uzes, this Feudal city is the seat of Dukedom, founded in the days of Charlemagne ; The cobblestones and townhouses date back to the 17th and 18th centuries. The Medieval Tour de Bermonde has 148 steps total, a good workout and after you can cool off , lingering under the Arcades of Place aux Herbes. Uzes is beautiful and is a great place to spend a holiday without the bling or the beach.

Where to stay, eat and what to do.

La Maison d’Uzes, a new hotel where the staff is very friendly and enthusiastic. Each room in the hotel has a different look. Breakfast is served in the courtyard. http://www.lamaisonduzes.fr

L’Albiousse. is a small B&B that occupies a 16th- century house known as an hotel. The bedrooms are decorated with superb taste. http://www.albiousse.fr

Restaurants:

Ma Cantine  is a restaurant that serves hearty French food and is more home cooking than Haute cuisine. The menu is propped up on a tree. nearby the restaurant. The owner is very friendly and is very knowledgeable regarding wines.+ 39 4 66 01 00 07

Le Bec a Vin. Is a great place for a quiet dinner. If you plan to go on a warm summer night, sit in the secluded courtyard. A great place to enjoy great food and enjoy the quiet of a nice evening with good wines and tasty food.www.lebecavin.com; + 39 4 66 22 41 20;

Place aux berbes.

A few cafes where you can enjoy a glass of wine, a light lunch or a late night-cap. Terroirs ( No 5), La Suedoise serves smoked salmon with creme Fraiche. If you like smoked duck try La Lozerienne and if you just want a nice salad and a cup of coffee try Le Bananier ( No 16).

What to do.

If you and the kids don’t want to spend the day at home on a rainy day try Le Musee du Bonbon just outside of town and while you are in the area try a cup of roasted cafe at L’Atelier du Cafe, you can also go visit Le Pont du Gard; this masterpiece of civil engineering has stood for 2000 years. Its asymmetrical arcades on three levels create a perfect vision of harmony. In antiquity, the aqueduct was supplying NImes with spring water. Another great option is La Begude St Pierre, park your car and hike the half hour stretch to the Gorge. If you like pottery make a stop at St Quentin La Poterie, a short drive and lots of pottery outlets. Also you can check out le Musee d’Uzes, you will see a scarf and an overcoat that belonged to Nobel Laureate Andre Gide.

http://www.luxurytravelconsultant2.comdouceur-de-vivre-sur-la-place-aux-herbes-uzes-france+1152_12807558989-tpfil02aw-9788

Restaurant Ma Cantine

Restaurant Ma Cantine

imgres-2imgresimgres-1imgresimgres-3imgres

 

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Provence, you cannot help it to just fall in love with the scents of Haute Provence

25 Wednesday Feb 2015

Posted by anneeuropeantravel in Provence Food

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cooperatives, Creme brulee, farms, fougasse, history of the lavender., lavender, Lavender distilleries, Provence

Is it a reflection in the sky or just an illusion created by the sun’s rays, or perhaps nature trying to trick us into believing that the lavender keeps shifting color from a deep blue to mauve. Lavender is truly the soul of Haute Provence said the writer Jean Giono. It has grown wild on the southern slopes of Mount Ventoux and the Lure mountains  and has carpeted vast areas in early summer in various shades of imgres-1imgres-2imgresimgresimgres-1violet and blue. Later, a cultivated variety of lavender was introduced as a crop on the high plateaux and mountain slopes of Provence, much to the satisfaction of the local farmers who needed something to compensate for the decline in cereal production. Today, fields of lavender stretch from the pre-Alps near Gigne to the Valensole plateau.

Flowers and essential oils.

True lavender ( Lavandula angustifolia), which is by far the most widespread variety, grows best at an altitude of 1,970 to 5,200 feet ( 600 – 1,600 m) above the sea level. Spike lavender ( Lavendula Latifolia) on the other hand, prefers higher temperatures and lower altitudes between 650 and 1,625 feet (200 – 500 m). The third type is an hybrid of the 2 previous ones and occupies the area in between , growing 1,300 and 2,275 feet ( 400 – 700 m) above sea level. This true favorite of Provencal gardens is the result of cross-pollination by insects of the two varieties. The oil is of lesser quality of that of true lavender.

When the harvest begins in July just after the buds open and the intoxicating scent of lavender fills all of Provence. Tractors have replaced the pickers but you will occasionally see them carrying wide willow baskets and cloth sacks harvesting the lavender by hand. The lavender is left to dry for two or three days before being transported to the distillery. The essence of genuine lavender is used in the perfume industry and also in cosmetic manufacture. Spike lavender has a smell of camphor and is used for paint and varnish. The hybrid lavender which fragrance is inferior to the genuine lavender is used in detergents and other household products.

Lavender in the kitchen.

Lavender is finding an increasing use in the kitchen. It has been used to flavor honey, candies, sorbets and creme brulees, herbal teas or spicy cakes. It is also in competition with chocolate and vanilla as well as seasonal fruits as an ice cream flavor and even found into main courses. La Fougasse, and oval yeast bread, flavored with lavender and herbs is about conceivable. Actually lavender, thyme, rosemary and savory do have quite a bit in common, just try a leg of lamb roasted and add a few sprigs of lavender over toward the end of its cooking time, it will give the dish a delicious flavor. Lavender is used to reduce blood pressure, heal wounds, have antiseptic and disinfectant properties. Rubbing fresh lavender on your arms and legs will keep insects away. Beekeepers , who collect the Lavender honey, are rarely stung by bees. Also Lavender honey can provide relief for migraine sufferers.

In the summer time lavender festivals are held in its honor all over the country from Vaucluse to the Alps of Haute Provence. Also one in Valensole as well as Digne-Les_Bains and sault. These events take place in August. In Coustellet, the Lavender museum has a very good exhibition of the various types of lavenders. You will also find lavender distilleries, cooperatives and lavender farms that are open to the public.

Travel with us this spring 2015 to Provence.

http://www.luxurytravelconsultant2.com

Anne Suire

Carpentras and the truffle market

24 Tuesday Feb 2015

Posted by anneeuropeantravel in Provence Food

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Avignon, Carpentras, Foraging for mushrooms Provence, Luxury Travel Consultant2, Richeranches, Romans, Truffles, Vaucluse Luberon

Each year on November 27, an annual market is held in Carpentras. The visit is well worth the effort, even if the weather is cold at this time of year. The meaning behind the cold weather an indication that that the truffles are ready for harvest. The Vaucluse is France’s main truffle producing region – Two thirds of domestic production hails from this area. On the plains of Carpentras , which provide very good growing productions for this “black Gold”. The first truffle market of the year used to be held  on Saint Siffrein’s day and for the last few years , however , the Carpentras truffle season has got underway a week earlier. Truffle markets are held at nine o’clock  every Friday morning right up until the end of March. Unlike the market in Richerenches, during the half hour before the market opens its doors, smaller truffle producers have the opportunity to sell their modest pickings to private buyers.

On the first day of the 1999 Carpentras market, 682 pounds of truffles were sold!. The amount is equivalent of an entire harvest for a rainy year. No matter how wonderful it is in an omelet or wrapped in a pastry, the best way to savor is to eat on a piece of rustic bread , sprinkled with sea salt , truffles can be bought more cheaply as a preserve. During the preserving process the truffle is cleaned and sterilized for 3 hours, the truffle loses 25 percent of its original weight. The juice can be saved for cooking purposes. Comtat has , for the past few years, held the record for producing the largest truffles, weighing as much as 14- 30 ounces . Comtat is home to numerous restaurants, famed for their truffles dishes.

Truffles in history.

They were described as a ” miracle of nature” , the Romans ate them like candies during performances at the theater. The popes at Avignon gave them pride of place at their banquets. Francis I ate them as comfort food as he was prisoner of Charles V , the duchess of Berry, who was plagued by scandal, is said to have fed her husband truffles, she was convinced of their aphrodisiac properties. During the 18th century, fashionable society would eat them during the interval at the opera and by the 19th century, elegant meal was considered incomplete without them.

Join us in the Fall 2015 when we will go foraging and hunting for mushrooms in Luberon, Provence.

http://www.luxurytravelconsultant2.comPicnic2+(1)Mushrooms

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