A Culinary Stroll - Espace presse tourisme

Transcription

2012/2013 Press File
Provence-Alpes-Côte d’Azur
A Culinary Stroll
Regional Tourism Board Provence-Alpes-Côte d’Azur
Press Contact: [email protected]
Tel. : +33 (0)4 91 56 47 00
www.pressetourismepaca.fr
A Culinary Stroll
On the menu…
Bordered by the Mediterranean Sea, Alps and Rhône river, Provence-Alpes-Côte d’Azur is a
sun-drenched region with a gentle climate and generous soil. Set at the crossroads to Europe
and the Mediterranean, it offers a unique blend of cultural genres, reflected in its wonderfully
flavourful cuisine.
Simple and healthy, Provencal cuisine is definitely in vogue!
This publication by the Regional Tourist Board is designed to offer you plenty of tips for a
surprising and enriching year-round voyage into our herb-scented hills, colourful markets and
tasty dishes concocted by daring chefs!
Tel. : +33 (0)4 91 56 47 00
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A Culinary Stroll
Contents
1/ Ingredients
4
Aromas
Local produce
Specialities
2/ Activities 8
Sharing the tricks of the trade!
Pairing wine & food
The precious saffron flower
The black diamond Truffle
Local Chefs – from traditional to star-rated cuisine
Walking, cycling and outdoor recreation
Rural encounters
Our top gourmet addresses
The specialities of Marseille…
3/ Unusual or Cosmopolitan
16
A hotchpotch of curiosities and great ideas by regional inhabitants!
4/ Our fave markets and fairs
17
Not-to-be-missed weekly markets
Truffle markets
Gourmet markets
Christmas markets and fairs
5/ Culinary calendar
21
6/ 2012 Star-Rated Chefs
in Provence-Alps-Côte d’Azur
23
Now it’s over to you! The Regional Tourist Board’s 4 press contacts are all big food fans and will
be delighted to offer you advice, let you in on the latest good deals and give you free access to
our photo library.
Tel. : +33 (0)4 91 56 47 00
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A Culinary Stroll
Ingredients
Aromas
Local produce
Putting perfume into words!
When soil and sunshine make babies!
Aromatic plants
Olives
Thymee, savory, rosemary, oregano,
marjory and basil... Herb-picking is an
ancient tradition here in Provence. These
flavoursome herbs are widely used in
culinary preparations such as cheeses,
cooked dishes and charcuterie.
Saffron
Saffron was first introduced into Provence
when the Popes set up here in the 14th
century. It was subsequently produced in
large quantities at the foot of Mont Ventoux.
In the 17th century, Carpentras was home
to over 160 saffron growers! Production of
this precious and elusive spice gradually
died out in the 19th century, but was
recently reintroduced thanks to two regional
producers: “Safran des Papes” in Bedoin
and “Le Safran du Ventoux” in Le Barroux.
The olive tree blossoms between April and
June. During its ripening period, the fruit
becomes gorged with oil and changes
colour from green to black. Harvesting
of olives used for olive oil starts in early
November in Provence. This delicate task
is done by hand, or using a rake to comb
the branches. The olives are then collected
on canvasses or nets stretched out on the
ground. Provence’s olive oils are all 100%
first cold pressed.
Did you know? 5 kilos of olives are needed
to make 1 litre of olive oil.
FOR HISTORY BUFFS
The anointment
of the Kings of France
In days gone by, the revenues of the
town of Saint-Rémy-de-Provence were
handed over to the Bishopric of Reims,
and olive oil from Saint-Rémy was used
to anoint the kings of France. Clovis - the
first Christian King of the Francs – was
anointed in 496 in Reims using olive oil
produced in Saint-Rémy-de-Provence.
This tradition was subsequently
perpetuated up to the time of the French
Revolution!
Tel. : +33 (0)4 91 56 47 00
Rice
Camargue is France’s only rice-producing
area. Rice-growing also plays a major
environmental role in Camargue, by
providing the fresh water needed to
maintain the delta’s delicate ecological
balance.
Rice first appeared in the South of France
in the late 13th century, when it was
planted in Camargue by order of Henry
IV. In the 1840’s, the role of the first actual
paddy fields was first and foremost to fight
against the salt threatening to transform
Camargue into a desert after earthworks
were performed to protect the area against
flooding by the Rhône river. But the French
rice industry really took off a hundred years
later, during the Great War of 1940. Thanks
to the dynamism of today’s growers and
research centres, rice growing represents
over half of Camargue’s cereal crops and is
a major economic springboard.
Spelt
This ancestor of today’s cereals was
first grown in 9,000 BC! Consumed in
abundance until the Roman era, then
abandoned in favour of wheat, which gave
Chardr yields, Spelt was rediscovered by
the general public just twenty years ago.
Garlic
Garlic made its first appearance in France
in the 14th century, and was equally
popular in the North and South at the
time. From the 17th century onwards, its
popularity decreased in the North and was
concentrated in the South. In Provence, it
became traditional to roast garlic cloves on
Saint John’s Day to protect families against
the plague and cholera.
The famous Provencal dish “Aioli” (fish,
hard-boiled eggs and vegetables served
with a garlic mayonnaise) was invented
in the 18th century and is still served at
popular heritage celebrations.
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A Culinary Stroll
Ingredients (cont.)
Melon
Goat’s cheese
Lavender honey
Consumed since Roman times, melons
were first grown in Provence in the late
Middle Ages and CavGarliclon became
the region’s “melon capital” at that time!
CavGarliclon’s municipal archives relate that
melons were offered as gifts to illustrious
visitors in the 16th, 17th and 18th centuries.
Among the various varieties grown here,
the “Cantaloup” or “Charentais” is the most
highly-reputed.
The “Melon of CavGarliclon” benefits from an
outstanding reputation and guaranteed origin.
There are no large cooperatives here - only
small producers specialised in goat rearing
who make their genuine own “farm goat’s
cheese”. Whether you prefer them fresh,
mature or dry, these cheeses are a real
treat served with farmhouse bread and local
wine. “Banon goat’s cheese” is an AOC
goat’s cheese, easily-recognisable thanks
to its chestnut leaf wrapping, and the pride
of the Pays de Forcalquier area - ranked as
a “remarkable taste site”.
Our bees find their inspiration in the
herb-scented hills, dry garrigue and
lavender fields of Provence. Provence’s
delicately-perfumed and outstandingly
refined honey lavender is collected from the
local hives in July and August.
www.melondecavGarliclon.com
Black Truffle
The truffle, otherwise known as the black
diamond, is a mysterious fungus that
grows under the ground... Extremely picky,
it refuses to flourish without a special kind
of tree, a chalky ground with a specific pH,
a Mediterranean climate with hot summers
interspersed with storms and not overlyharsh winters. In fact, its presence depends
on so many factors that its yield and quality
vary wildly from one year to the next –
hence accounting for its rareness and price!
Did you know that Provence is France’s
leading producer of the so-called
“Périgord” truffle?
The “Périgord” truffle is in fact a botanical
name rather than a geographical name. It
actually refers to the Tuber Melanosporum
variety, 70% of which is produced in
Vaucluse. The Périgord region now
produces just 15 % of French truffles.
Most of the Vaucluse production is sold
to brokers and canneries in Périgord. The
truffle season lasts from mid-November to
mid-March.
www.Banon goat’s cheese-aoc.com
Lamb
Providing meat, wool, grease, leather and
milk, the sheep is still considered as a sacred
animal, with nearly 2,000 flocks roaming
between Camargue and the Mercantour
area. The region’s time-honoured sheeprearing expertise has successfully adapted
to market evolutions, while remaining faithful
to natural grazing cycles. In summer, the
flocks are herded up to the high plateaux
of the Southern Alps – an ancient custom
known as the “transhumance”. The town of
Sisteron is reputed for its Red Label lamb
aged 6-12 months, raised on mother’s milk
and grass.
Wine
The wines of Provence offer up a remarkable
piece of history that began when the
Greeks founded Marseille and planted vines
in the surrounding areas. In fact, Provence
is France’s oldest wine growing region
and rosé wines were actually born here!
The region’s reputed AOC (Appellation
d’Origine Contrôlée) wines include Côtes
de Provence, Coteaux d’Aix en Provence,
Coteaux des Baux, Coteaux Varois, Bandol,
Blackcurrant, Côtes du Rhône, Côtes du
Luberon, Côtes du Ventoux, Gigondas and
the prestigious Châteauneuf du Pape, all
brimming with the sunny character of the
Med!
Tel. : +33 (0)4 91 56 47 00
The region’s Lavender Routes offer a
fascinating insight into local lavender
growing and transformation. Spanning the
inland areas of Provence, these routes offer
up a myriad of lavender fields stretching as
far as the eye can see, along with lavender
farms, distilleries, gardens and museums.
www.routes-lavande.com
And the Camargue bull…
The bull is the unrivalled sovereign of
Camargue! The result of a lengthy natural
selection process, this admirable beast is
widely worshipped, and the star of every
local celebration. Raised in semi-liberty in
the plains of Camargue, and especially in
the fertile meadows of the North, the bulls
of Camargue live on ranches under the
discreet but attentive eye of the masters of
the domain – the local “gardians” or French
cowboys! Camargue bull beef is also
widely appreciated and now benefits from
a reputed AOC label. It is commonly used
to make the delicious Gardianne beef stew.
5
A Culinary Stroll
Ingredients (cont.)
Specialities
Daube (Provencal beef stew)
Soupe au pistou
Certain Provencal recipes are handed
down endlessly through the generations and this is one of them. This autumn and
winter dish is based on beef marinaded
in red wine. The meat is diced then left to
soak in red wine the evening before it is
cooked. Accompanied by carrots, garlic,
black olives, Herbes de Provence and,
occasionally, orange zests, the “Daube”
is simmered for several hours in a pot or
casserole dish. It is served with pasta or
jacket potatoes. And here’s a little tip: it’s
said to be even Chardr when re-heated!
If there’s one dish that smacks of Indian
summers in Provence, it just has to be
“soupe au pistou”!
Served in August-September, it is a typical
market dish, made with colourful haricot
beans, diced tomatoes and courgettes.
This eminently heart-warming dish, simply
made for sharing, is so filling that a main
course is likely to be unmanageable...
It owes it legendary taste to its “pistou”
sauce: a blend of garlic, olive oil and basil.
This is one of Provence’s favourite familystyle recipes!
Anchoïade
Poutargue
Preparation of the authentic Bouillabaisse
still follows a strict protocol: the dish must
be made with at least 4 types of fish and
a fish stock made with Mediterranean
rockfish. The fish must be extremely fresh
and sliced in front of the guests.
Anchoïade is a typical southern preparation
which, as its name suggests, is based on
anchovy fillets and is whipped up rather like
a mayonnaise.
The simplest recipe consists of mashing
anchovies and garlic with olive oil.
Anchoïade is often used as a dip for raw
vegetables such as carrots, cabbage,
celery, radishes, tomatoes, artichokes and
spring onions, but it is also delicious spread
on croutons.
Poutargue, otherwise known as the “caviar
of Martigues”, is made from mullet roe cut
whole from female grey mullet in July and
August.
The pouch-shaped roe is poached, salted
and dried, before being coated with wax
to stop it maturing and protect it from
outside contact. Poutargue can be eaten in
thin slices, grated on pasta or spread on
buttered toast.
It is now considered as a luxury product.
Tapenade
Aïoli
Petits Farcis (stuffed vegetables)
In days gone by, cooks used to refer to aïoli
as the “butter of Provence”. It is actually a
mayonnaise made with crushed garlic (aï
in Occitan) and olive oil (oli in Occitan). The
recipe is simple and all you need are the right
tools: a stone or wooden mortar, a good
pestle, good ingredients and... patience!
Aïoli is served with a large dish of cooked
vegetables (carrots, fennel, potatoes, etc.)
and poached white fish. Provence’s major
summer heritage celebrations traditionally
wind up with a giant aïoli banquet!
“Petits farcis” actually originate from the
inland countryside above Nice. These
stuffed vegetables were an ingenious way
for farmers’ wives to use up leftovers of
stews, roasts or boiled meats. Over the
years, and with increased spending power,
this clever little trick has now become a dish
in its own right.
From grandma’s recipes
to legendary regional dishes…
Bouillabaisse
Much like the city’s football team or NotreDame de la Garde Basila, Bouillabaisse is
an intrinsic part of Marseille’s heritage. A
reflection of the city itself – a melting pot
of peoples and cultures - Bouillabaisse is
a cunning blend of ingredients and skills
that few people actually manage to pull off.
The name “Bouillabaisse” originates from
the Provencal words “bout” and “abaisse”,
meaning “cook on a low heat”. Today’s
recipe dates back to the 19th century, when
fishermen sorted out fish that was fit for sale
and put aside the rest for themselves and
their families.
Traditionally served on canapés at aperitif
time, or used to stuff roast meats, tapenade
is a delicious, smooth paste made with
olives, capers, olive oil and garlic.
Pieds et Paquets (Tripes & Trotters)
This traditional Provencal dish is especially
popular in Marseille. It is made with sheep
tripes stuffed with ham, garlic and herbs,
then rolled into a parcel shape. Despite its
potentially off-putting name, this - admittedly
surprising - dish is actually delicate and
tasty.
Tel. : +33 (0)4 91 56 47 00
Tourtons du Champsaur
A speciality of the Champsaur valley in
the Hautes-Alpes area, “tourtons” were
originally served as part of the Christmas
meal. They were also nicknamed “baby
Jesus’s cushions”.
“Tourtons” are something like deep-fried
Cornish pasties. They are traditionally
stuffed with potatoes, or plums when
served as a dessert. They are generally
accompanied by salad or cured ham.
6
A Culinary Stroll
Ingredients (cont.)
Gardianne de Taureau
(bull beef stew)
A typical Provencal recipe par excellence,
“La Gardianne” originates from the Arles
side of Camargue. It is made with Camargue
bull beef.
Both tasty and popular, it is prepared the
evening before and simmered for several
hours. It is served with Camargue rice and
the same wine used to marinade the meat.
More than a simple tradition, this dish is
instilled with all the unbridled power and
energy of Camargue.
Brouillade de Truffles
(scrambled egges with truffles)
Truffles are easy to cook, but making the
most of them is much more of a challenge...
The “brouillade de Truffles” is definitely the
simplest and perhaps one of the best ways
to enjoy this magic mushroom!
The truffle is placed whole in an airtight
container with the eggs the evening before,
to perfume them. It is then grated and
added to the scrambled eggs just before
serving.
And for those
with a sweet tooth...
Navettes
This typical Marseille biscuit is said to be
associated with the discovery of a statue
washed up on the banks of the Lacydon in
the late 13th century. This wooden statue,
representing a virgin with a dirty green dress
and wearing a golden crown, was seen
by the people of Marseille as a symbol of
destiny and protection.
Others say that this boat-shaped biscuit
symbolises the rowing boat that brought the
Saint Maries to the shores of Provence. In
memory of this event, Monsieur Aveyrous,
who founded the city’s famous “Four à
Navettes” patisserie shop in 1781, decided
to create a delicious biscuit, perfumed with
orange flowers, in the shape of a boat. At
least this second legend has the merit of
explaining the biscuit’s shape!
Apt candied fruit
The town of Apt in the Luberon has been the
capital of candied fruit for seven centuries,
and the Popes were particularly fond of
this little delicacy. The local apothecaries who were in charge of the business at the
time – invented numerous variations on the
theme. Despite this, it took 150 years for
this craft industry to really take off. Great
sweet-lovers, the English soon sealed the
reputation of these delicious fruits.
“Calisson d’Aix” candies
According to one of the numerous legends
surrounding the birth of the “Calisson d’Aix” known as the “Calisone” in Italy and the
“Kalistsounia” in Greece - these lozengeshaped candies, made of almond and
melon paste and topped with rice paper,
first made their appearance in Aix-enProvence in about 1473, at the wedding
banquet held for King René’s second
marriage.
Ratatouille
Ratatouille is a typical southern dish
formerly referred to as “La Bohémienne”.
It is actually a blend of coarsely-cut sweet
peppers, courgettes, aubergines, tomatoes
and onions cooked up in olive oil.
Ratatouille is one of the South of France’s
“musts” and its recipe is often a closely-kept
family secret!
Tel. : +33 (0)4 91 56 47 00
7
A Culinary Stroll
Activities
Sharing the tricks of the trade!
Events
Les Grandes Carrioles
Marseille-Provence, European Capital of
Culture 2013! As part of the MarseilleProvence European Capital of Culture
2013 celebrations, “Les Grandes Tables
de la Friche” restaurant association in
Marseille, along with local chefs and
artists, are getting together to create 13
travelling kitchens called “Les Grandes
Carrioles”. Serving up treats such as
“Panisses aux herbes” (herby chickpea
pancake), mallow tajine, hay ice cream,
mint tea and Turkish coffee, each travelling
kitchen will be fronting its own specialities
and cooking methods. Each cart will be
fronted by a chef and artist duet, offering
passers-by a chance to appreciate their
unique artistic and gastronomic talents.
You will come across “Les Grandes
Carrioles” around the city’s street corners
and at all major events, like the pieces
of a giant culinary puzzle depicting the
many and varied food specialities of Marseille,
Aix-en-Provence, Arles, Salon-de-Provence,
La Ciotat, Aubagne, etc.
Presided by prestigious chef Gérald
Passédat (3 stars in the Michelin guide),
Gourmediterranée
is an alliance of around 30 chefs with very
varied styles. This dynamic association
brings together Marseille’s youngest and
most talented cooks and acts as a
springboard for the region’s culinary expertise
as a whole.
Gourmediterranée members include gastronomic chefs (Christian Ernst, Le Moment),
creative cooks (Alexandre Mazzia, Le Ventre
de l’Architecte), sardine specialists (La Boite
à Sardines), recent establishments (L’Atelier
de Georgiana), established addresses (Les
3 Forts), tapas makers (Les Akolytes), pizza
joints (L’Eau à la Bouche), etc…
Gourmediterranée has now stepped outside
the city of Marseille to welcome chefs from
Arles (Jean Luc Rabanel and Armand Arnal),
Istres (Sébastien Richard) and La Cadière
d’Azur (Jean-François Bérard).
Gourmediterranée aims to “promote the
expertise and gastronomy of Marseille and
Provence”, resumes chef Lionel Lévy.
The various member chefs are currently
getting set to honour the many culinary
events scheduled during the 2013 Capital
of Culture festivities, starting with an
impressive 10,000 meals in the first 4 days!
Bouillabaisse cookery classes
with a top Marseille Chef
Aided and aChardd by Le Miramar’s Chef
Christian Buffa, participants enjoy purchasing
a selection of the day’s catch at the
fabulous fish market on the city’s Vieux
Port, preparing a genuine bouillabaisse in
the kitchens and - naturellement - tasting
the result! Once a month, from 9.30 a.m. 2 p.m.
Bookings
at the Marseille Tourist Office
Price: from €120/person
4, la Canebière
13001 Marseille
+33 (0)8 26 50 05 00
www.bouillabaisse.com
www.marseille-tourisme.com
Tel. : +33 (0)4 91 56 47 00
To sharpen your appetite!
Offer your tastebuds
a guided tour
with Vis’eating Provence!
Operating throughout Provence and
Marseille, Vis’Eating has come up with an
innovative way to discover the region’s
towns and city quarters by combining
culture, cuisine, monuments and food
shops. These fun, friendly and totally
delicious tours last 2-3 hours.
Available all year round for individuals and
groups.
Marie-Pierre Vouriot
+33 (0)6 07 73 78 54
[email protected]
www.viseating.com
Cuisine
from here and elsewhere !
Destination Marseille
The gateway to the Med!
The “Atelier de Georgiana” is a definitely
different concept. This culinary workshop, staging cookery courses for kids
and adults, also organizes encounters
with local chefs, plus on-site and external
events for business or private individuals
on the culinary theme. The workshop
also has its own photo studio and shop.
From €20 for a 1 ½-hour class for
children and €40 for a 3-hour class
for adults.
L’Atelier de Georgiana
19 rue Saint Jacques
13006 Marseille
+33 0)9 53 08 39 72
www.georgiana.fr
8
A Culinary Stroll
Activities (cont.)
Mama Restaurant
Following on from Paris, this trendy
hotel-restaurant concept by French
designer Philippe Stark expanded to
Marseille in spring 2012.
The restaurant serves simple but
well-built cuisine by acclaimed chef Alain
Senderens. A genuine tribute to contemporary Mediterranean food, popular at
top restaurants and family tables alike.
Hotel Restaurant Mama Shelter
64 rue de la Loubiere
13006 Marseille
+33 0)4 84 35 20 00
www.mamashelter.com
Introduction to pairing wine & food
Introductory tours
from Côtes du Rhône wines
to the rosés of Provence
Make your own
Côtes du Rhône wine!
Located in Violès, to the North of Avignon,
Maison Lavau raises virtually all of the AOC
wines from the southern Rhône valley, from
Côtes du Ventoux to Côtes du Rhône, and
including such prestigious Appellations as
Tavel, Vacqueyras, Gigondas and Châteauneufdu-Pape. The establishment hosts wine
assembling classes, where participants
(2-10 people) kitted out with droppers and
test tubes create their own ideal wine from
the region’s typical grape varieties. And to
top it all, you can take a bottle of your
personal vintage home! (classes in French
and English) - Price: €30/person.
Maison Lavau
84150 Violès
+33 (0)4 90 70 98 71
www.lavau.eu
Meet with the wine growers
of Vacqueyras!
Known for their expansive personality, the
wine growers of Vacqueyras open their
doors to a world dedicated to the pleasures
of the senses, with a host of programmes
on the wine, vine and gastronomy theme.
On the programme: cookery classes led by
chef Benoit Perrotin, plus improvised menus
featuring 5 dishes paired with local wines.
Price from €65 per person
84190 Vacqueyras
+33 (0)4 90 62 64 81
www.vigneronsdecaractere.com
Tel. : +33 (0)4 91 56 47 00
Wine and food - a perfect marriage
at Château de Berne
Château de Berne is a magnificent 1,500acre vineyard situated in the Haut-Var
area of inland Provence, overlooked by an
ancient 18th century castle. The vineyard
features a Provencal-style, five-star Relais
& Châteaux hotel, set in the heart of vines
and garrigue.
The adjacent Wine and Cooking School is
set inside a small, restored country house
and welcomes guests throughout the year.
The Château’s 1 ½-hour discovery package
includes a cellar tour in the company of a
wine specialist (French or English) with tasting
of 6 wines.
2-3 guests: €25 per person, €15 per
person from 4 guests upwards.
Prior booking recommended.
Route de Salerne - 83510 Lorgues
+33 (0)4 94 60 48 88
www.chateauberne.com
The precious saffron flower
Saffron course at Domaine
de la Madelène in the Ventoux area
This estate runs summer courses dedicated
to saffron crocus planting and courses in
October-November (the flowering period)
on the theme of harvesting, pruning, drying
and packing, as well as culinary preparations
using saffron.
The courses last a day and the dates are
set by request of participants (courses held
for 4 participants or more).
Price per person: €140 / day
(including lunch).
Domaine de la Madelène
84410 Bedoin
+33 (0)6 81 30 84 13
safrandespapes.com
9
A Culinary Stroll
Activities (cont.)
Saffron workshop
at the Dentelles de MontmirGarlic,
a few minutes from Avignon
“Les Aventurières du Goût”
(adventurers of taste)
in the Ventoux area
Marie and François Pillet reintroduced saffron
growing at the Dentelles de MontmirGarlic seven years ago and have now created
a precious garden around their ravishing
guest house. Saffron crocuses are nurtured
everywhere here: at the foot of the old
house, on terraces and on little 200-300 m²
South-facing plots. This is now one of
France’s largest saffron farms, totalling 800 m2.
Everything from planting to harvesting is
done by hand, to preserve the properties of
this delicate spice and offer it the best possible
treatment. The site is simply beautiful during
the flowering period in October, and this is
the busiest time too: 150,000 flowers are
needed to obtain just one kilo of saffron!
Marie hosts theme thematic weekends with
cookery classes.
Price for 2 guests: €290 including night in
double room, breakfast, afternoon cookery
class and dinner including drinks.
Situated in Brantes, in the Pays du Ventoux
area, Odile and Jacqueline host a delightful
culinary experience combining discovery of
the fruit of the soil in its natural environment
and a healthy, seasonal cookery class.
After the class and “gourmet relaxation session”, participants head off armed with various recipes and expert tips, plus samples
prepared during the class!
Price €25 to €35 per person.
L’Aube Safran ****
450 chemin du Patifiage
84330 Le Barroux
+33 (0)4 90 62 66 91
+33 (0)6 12 17 96 94
www.aube‐safran.com
Saffron in the mountains!
Impassioned young farmer Rose-Marie
Garcin has set up a saffron farm in the village
of Bayons, in the heart of a wild valley in
the Alpes de Haute Provence area. Enjoy a
tour of the saffron farm to find out all about
this legendary spice and its time-honoured
growing techniques! You can visit the farm
in April-May to see the Crocus Sativus in
flower before its dormant summer period.
The estate is open from April to October check out the programme in the “News” section.
Length: 2 hrs approx - Price (visit and
tasting): 6 to 12 years: €3.50. 13 years
and upwards: €7.
Group tours available on request.
2008 agricultural excellence award winner
2011 innovation award winner
Brantes Le Village
84390 Brantes
+33 (0)4 75 28 86 77
www.lesaventurieresdugout.com
The black diamond Truffle
Truffle cookery class
at an 18th-century mansion house
Welcomed by your delightful hostess and
chef Gina, truffle fans will love this foray into
the world of the black diamond, including
a tour of the Carpentras truffle market, visit
to a truffle grower and cookery classes on
the theme of “truffles and cereals”, “truffles
and fish”, “truffles and poultry” and “truffles
and eggs”.
Lasting 3 days and 2 nights, this luxury
break costs from €75/person and
includes accommodation in double
room, breakfast, two dinners, a truffle
brunch, cookery class and visit to a
truffle farmer.
November to March.
Maison Trévier - Charming Guest House.
Carpentras
+33 (0)4 90 51 99 98 www.maison-trevier.com
Truffle Day in Ménerbes, Luberon
The “Maison de la Truffe et du Vin” wine and
truffle institute regularly stages truffle days.
On the programme: truffle hunting with a
grower and his dog, an “all truffle” lunch followed by tasting of wines from the regional
wine centre (selling Luberon wines at direct
chateau prices).
All-inclusive price fixed early November
according to annual truffle prices:
around €120 / person.
Situated in the heart of the hilltop village of
Ménerbes, in a superb and entirely
refurbished 17th-century mansion house, the
“Maison de la Truffe et du Vin” also stages
a permanent exhibition on truffle growing.
The institute even sells fresh truffles during
the winter truffle season (15/11-15/03) and
summer truffle season (15/+33 (0)4-30/08)!
Maison de la Truffe et du Vin
Place de l’Horloge - 84560 Ménerbes
+33 (0)4 90 72 38 37
Fax. +33 (0)4 90 72 37 23
www.vin‐truffe‐luberon.com
Local Chefs - from traditional
to star-rated cuisine
Local produce
at Bastide de l’Adrech
in Haute Provence
Chef Robert Le Bozec hosts cookery
classes for groups of three of more
individuals or professionals. According
to the season, Robert unveils the secrets
of his delicious truffle, game, mushroom,
poultry and Provencal preparations.
€40 / person (3 hours approx)
Classes on weekdays and weekends
according to demand.
And if everyday life seems a little tame after
your stay, don’t forget you can pop back for
a weekend at Robert’s B&B!
Avenue des Serrets
04100 Manosque
+33 (0)4 92 71 14 18
www.bastide-adrech.com
www.safrandesmontagnes.net
Tel. : +33 (0)4 91 56 47 00
10
A Culinary Stroll
Activities (cont.)
Cookery classes at a star-rated
restaurant at the foot of the Popes’
Palace in Avignon
Boasting a long and tumultuous history,
the regal, 19th-century Mirande hotel hosts
delightful and friendly cookery classes in
its magnificent kitchens, led by one of the
region’s top chefs.
Price: from €80
Hôtel de la Mirande ****
4 Place de la Mirande - 84000 Avignon
+33 (0)4 90 14 20 20
Fax. +33 (0)4 90 86 26 85
www.la-mirande.fr
Cooking in the heart of Provence
Located in Crillon le Brave in the heart of
the Vaucluse area, within easy reach of
Avignon, “Cooking in Provence” hosts
original French cookery classes in English
language (French version also available).
Welcoming 3-6 guests every Friday morning
from April to October, the classes offer
participants a chance to whip up delicious
recipes concocted by Madeleine Montabert!
84410 Crillon-le-Brave
+33 (0)4 90 61 34 53
www.cookinginprovence.fr
Star-rated chefs from L’Oustau
de Baumanière and La Cabro
d’Or in Les Baux-de-Provence
host cookery classes at their respective
establishments. A delicious opportunity
to share in some of the secrets of the
region’s star-rated chefs…
La Cabro d’Or
1 Michelin star,
2 Gault & Millau chef’s hats.
Cookery Classes
with Chef Michel Hulin
Class followed by lunch €145/pers.
Restaurant la Cabro d’Or
13520 Les Baux-de-Provence
+33 (0)4 90 54 33 21
www.lacabrodor.com
L’Oustau de Baumanière
2 Michelin stars,
4 Gault & Millau chef’s hats
Cookery classes with Chefs Sylvestre
Wahid or Jean André Charial
Class followed by lunch €170/pers.
L’Oustau de Baumanière
+33 (0)4 90 54 33 07
www.oustaudebaumaniere.com
Kitchen garden and organic
restaurant in Camargue
Set in deepest Camargue, La Chassagnette
cleverly combines natural charm and
contemporary design. This ancient sheepfold
was converted into a restaurant in 2000,
and is set around an extraordinary organic
kitchen garden, which forms the centrepiece of the site. Bearing the Ecocert organic
farming label, the garden offers guests a
delightfully colourful and sweet-scented
stroll, ideal for sharpening the appetite
and discovering the ingredients you will
find embellished in your plate a bit later,
courtesy of Armand Arnal!
La Chassagnette stages a variety of
cookery classes from early April onwards.
Price €90 / half day (including lunch
with drinks). Every Monday and Friday
except in July/August.
The restaurant is open lunches and evenings
except Tuesdays and Wednesdays.
La Chassagnette
Le Sambuc - Arles
+33 (0)4 90 97 26 96
www.lachassagnette.fr
Walking, cycling
and outdoor recreation
Electric bike itinerary
in Côtes du Ventoux
Terra Ventoux, à Villes-sur-Auzon, propose
Terra Ventoux in Villes-sur-Auzon offers tourers
a great new way to discover the AOC Ventoux
terroir - on a new-generation electric bike!
This is an easy way to get around the beautiful
but hilly Ventoux landscapes, lined with
cherry orchards and vineyards, and you will
be extra-motivated by the wine and snack
lined up for you after the effort... The group
price for 10-12 participants includes bike
hire and the wine itinerary.
Price: bike hire €20
wine itinerary €8/person
Terra Ventoux
Villes sur Auzon
+33 (0)4 90 61 79 47
www.terraventoux.com
Tel. : +33 (0)4 91 56 47 00
11
A Culinary Stroll
Activities (cont.)
“Randos Bistrot”
(Bistro Walking Itineraries)
As its name suggests, this walking
itinerary is followed by a well-earned
meal at one of our Bistrot de Pays
bistros!
The Alpes de Haute-Provence “Bistrot de
Pays” association recently dreamt up this
novel concept, involving walking itineraries
on various themes led by local guides, winding
up with a tasty bistro meal made with local
produce!
The 14 itineraries include: wild, aromatic,
medicinal or edible plants, goat’s cheese,
lavender, saffron, almonds, cereals, Christmas
nativity plays, etc.
Price from €28/person (in French)
Fédération Nationale
des Bistrots de Pays
Le Grand Carré - BP 41
04300 Forcalquier
+33 (0)4 92 77 68 86
www.bistrotdepays.com
CLOSE-UP
What are the “Bistrots de Pays”?
First born in 1992 in the Haute-Provence
region, this original concept now
accounts for around 190 establishments
throughout France, including around
50 in Provence-Alpes-Côte d’Azur.
Genuine local cultural ambassadors,
offering multiple services, the Bistrots
de Pays are absolute musts for all those
seeking to glean information on local
curiosities and culinary specialities, or
simply mix with the locals!
Our faves:
- Le Bistrot: A gorgeous alley of conker
trees leads up to the charming little
terrace of this bistro, offering a simple
and resolutely friendly welcome.
e Bistrot
L
04300 Pierrerue
+33 (0)4 92 75 33 00
- Chez Jules: Situated at an altitude of
700 metres, this bistro offers panoramic
views over the neighbouring hilly fields of
lavender, wheat and olives. It also serves
typical Haute-Provence cuisine.
Chez Jules
04700 Puimichel
+33 (0)4 92 74 98 10
Côtes du Rhône Wine
Appreciation Itineraries
With Julien Poujol, Sommelier and
oenology expert.
Julien Poujol offers a warm welcome to
his home town of Gigondas, in the heart
of the wines, where visitors can enjoy
an AOC Côtes du Rhône and Gigondas
wine presentation and tasting session
accompanied by tapenade canapés
and topped with an aroma recognition
game and cellar tour. You can also take
part in vine thinning in spring, pruning in
December-April and the grape harvest in
late summer! The various packages on offer
include the vineyard tour, wine tasting in the
vines, cellar visit, gourmet tasting session
and aroma recognition game.
Prices: from €25 - (French and English)
Découvertes vigneronnes
Julien Poujol
+33 (0)6 78 70 55 93
www.viti-oenotourisme.com
With Olivier Hickman from Wine
Uncovered in Sablet. Olivier Hickman knows
everything there is to know about the local
terroir! Originating from the UK, this Rhône
valley wine buff believes the only real way to
understand a wine and how it differs from its
neighbours is to get a close-up on the vines
and the soil they grow on. Olivier enjoys
sharing his passion with wine enthusiasts
through a series of half and full-day walks
based mainly around Châteauneuf-duPape, Gigondas and Vacqueyras, but also
covering a variety of other Appellations. You
can pick from a choice of packages with
or without transport, staged for a minimum
of 3 participants. Quotations on request
(French and English
Prices from €40/person.
Wine Uncovered
Olivier Hickman
+33 (0)6 75 10 10 01
www.wine-uncovered.com
Tel. : +33 (0)4 91 56 47 00
12
A Culinary Stroll
Activities (cont.)
Rural encounters
Enter into the rural world with our
farmer itineraries!
Staged in the Alpes-de-Haute-Provence
area, these morning or afternoon itineraries
unite farmers and the general public around
the region’s rural traditions. Offering a rare
peek into our agricultural heritage, they are
also a great opportunity to chat with bona fide
producers and taste some great fresh fare!
The 19 farmer itineraries (itinéraires paysans) are run by local farmers. Please
contact them to book.
Length: 2 - 3 hours
Price: Adults: €7
6 to 12 years: €3.50 / Groups of 10-30.
Booking obligatory
www.itineraires-paysans.fr
Melt for spelt…
Véronique and Thierry Baurain welcome
guests at their farm situated in “Les
Truques” in the Forcalquier area.
Some years ago, these born-again farmers
(he was an engineer and she was a sports
teacher) decided to set up a project around
the classic Mediterranean threesome of
cereals, wine and olives, first celebrated by
the Greeks.
You can tackle the itinerary on foot or take
Thierry’s customized quad.
The tour features a truly fascinating insight
into the ancient techniques used to sow,
grow and reap spelt wheat – now one of
the stars of today’s back-to-basics slow
food trend. Thierry speaks English, German
and Italian and is a member of the HauteProvence syndicate of spelt growers
(benefiting from the European Protected
Geographical Indication label).
Véronique et Thierry Baurain.
Buzz, buzz buzzing along
Bee-keepers and honey producers Vicenta
and Christian Hogedez invite you to follow
in the flight path of their bees, from the
village of Saint-Michel-l’Observatoire to
their bee farm. And as you skirt around the
pretty old ruins and mulberry trees you will
also enjoy glimpses of ancient farming activity
just outside the village..
Vincenta et Christian Hogedez
04870 St-Michel-l’Observatoire
/ Fax. +33 (0)4 92 76 65 22
Olive grove tour and oil tasting
at Moulin de l’Esquirol
(Le Pradet - Var)
An intrinsic part of Provence’s historic and
cultural heritage, the 17th-century Moulin
de l’Esquirol oil mill is bordered by an
exceptional veteran olive grove, plus no less
than 2,000 young trees.
This delightful and informative guided tour
offers an in-depth insight into olive growing
techniques and how the various types of
olive oil are olive-based products are made
on site.
Length: 1 ½ hours /
Price: Adults: €2.50
Free for under 12’s/ Groups of 4-25.
Booking obligatory
Le Moulin de l’Esquirol
83220 le Pradet
+33 (0)4 94 08 28 20
www.moulinesquirol-oliveraie.com
Les Truques
04300 Forcalquier
+33 (0)4 92 74 30 01
+33 (0)6 33 49 27 24
Tel. : +33 (0)4 91 56 47 00
Gourmet walking tour at Domaine
de Jasson in La Londe les Maures
This 3 ½ hour visit led by a nature guide,
interspersed with a walk and tasting session,
takes place in the domain’s beautiful olive
grove, where the ancient vines have now
given way to no less than 4,900 olive trees
including the Aglandau, Bouteillan, Cayon,
Grossane and Picholine varieties.
Once harvested, the olives are processed
from A to Z at the on-site oil mill to guarantee
their origin and quality. The resulting green
and fruity olive oil offers up a delicious
bouquet of artichoke, green almonds and
apples.
Length 3 ½ hours (walking time 1 hour) /
Price: Adults: €8 - Children 8-12 years
€4 – Free for under 8’s / Booking
obligatory / Groups of 5-30 max.
Route Collobrières
83250 La Londe les Maures
+33 (0)4 94 01 53 10
The secrets of the truffle at Verger
de la Machotte in Cotignac
(Haut-Var)
Ah the legendary truffle... the most fascinating,
intriguing and coveted mushroom of them
all! At Verger de La Machotte, Philippe
delights in introducing visitors to his trade,
truffle hounds and how truffles are nurtured...
You will also enjoy a truffle hunting session
starring truffle hound Pépette or one of her
furry friends! The session winds up with an
olive oil tasting session in the late afternoon
and participants leave with a verrine
containing the precious nugget!
By appointment in December 2012, and
January and February 2013.
Length: 2 hours / price: guided visit +
truffle verrine €25 / Booking obligatory /
Groups of 2-12.
Verger de la Machotte
Route de Barjols
4713 Camp Jouven
83570 Cotignac
+33 (0)4 94 72 +33 (0)4 21
13
A Culinary Stroll
Activities (cont.)
Our top gourmet addresses
Truffle ice cream
This chocolate maker situated in the Enclave
quarter has concocted an astonishing but
extraordinarily delicious truffle ice cream
and also runs pastry classes for groups of
5-8 participants.
Jef Challier, Artisan du Goût
16, place Aristide Briand
84600 Valréas
+33 (0)4 90 35 05 22
Jean-Luc Rabanel throws a whole new
light on the plant world and organic farming.
You can eat at his amazing restaurant
outside “ritual” hours, or go there to pick
up a basket of fruit and vegetables straight
from the organic garden. This relatively new
addition to Arles’ must-do eateries is an
ode to inventive and authentic cuisine.
L’Atelier Jean-Luc Rabanel**
5 Gault & Millau chef’s hats
7, rue des Carmes 13200 Arles
+33 (0)44 90 91 07 69
www.rabanel.com
The specialities of Marseille…
Pastis
Perfumed with aniseed, this typical
Marseille alcohol is a popular, and even
sacred, “aperitif”. You can find it in every
supermarket, but nothing beats the
traditional, home-grown concoction you
can taste and buy at the Maison du Pastis
on the Vieux Port quayside.
www.lamaisondupastis.com
Navettes
Delicious dry biscuits scented with
orange flower. This boat-shaped biscuit is
traditionally associated with the Caldlemas
ceremony celebrated at Saint-Victor Abbey.
Some say that its shape was inspired
by the rowing boat that brought Mary
Magdalene, Mary Salome and Mary Jacobe
to the shores of Provence. The “Four des
Navettes” - the city’s oldest and most
traditional bakery – continues to turn out
this delicious local speciality.
www.fourdesnavettes.com
Le Domaine d’Orisini
also offers a tempting choice of Navettes.
www.terranuova.fr
Olive-shaped chocolates
and olive oil chocolate...
The first can be bought at all good souvenir
shops, but olive oil chocolate is much
harder to come by.
So don’t miss a visit to the
Chocolaterie Durand
in Saint-Rémy de Provence!
www.chocolat-durand.com
Calisson candies:
Aix’s speciality par excellence
Léonard Parli set up home in Aix in 1874,
where he opened a confectionery that was
to become famous throughout the world.
Visitors can now enjoy guided tours of the
workshop, where calissons, candied fruit,
nougats and chocolates are still produced
in line with the strictest traditions.
Confiserie Léonard Parli
35, avenue Victor Hugo
Aix-en-Provence
+33 (0)4 42 26 05 71
www.leonard-parli.com
Tel. : +33 (0)4 91 56 47 00
Augustines and Sablé du Théâtre
shortbread bicuits from Orange...
(North of Avignon)
Chocolates and biscuits effigies of Emperor
Augustus (a 3.55-metre statue of the
Emperor is set inside a niche on the stage
of the Roman Theatre).
Boulangerie Pâtisserie
Didier Carpentier
9, rue Pourtoules
+33 (0)4 90 34 30 18
Olive ecomusuem in Volx,
Alpes-de-Haute-Provence
Many years back, Olivier Baussan, founder of
the world-famed cosmetics firm L’Occitaneen-Provence, decided to set up an exhibition
centre based on the Mediterranean olive tree.
Used to provide food, carved into utensils or
burnt as firewood, the olive is also used to
produce cosmetics and was a holy unction
for all three major Mediterranean religions.
Olive growing has marked the landscapes,
traditions and lifestyle of the Mediterranean
civilisations and thrown bridges between
them.
The museum also sells an excellent choice
of top-quality olive oils.
Exhibition accessible to the blind and
disabled.
Price: Adults: €4 - Students: €2.50
Free for under 16’s.
Opening times: 10.30-12.30 a.m.
and 2-6 p.m. Closed Sundays.
Ecomusée de l’olivier
Ancienne route de Forcalquier
04130 Volx
+33 (0)4 92 72 66 91
www.ecomusee-olivier.com
14
A Culinary Stroll
Activities (cont.)
Buy direct
from the farm in Camargue
Nougatier Boyer nougat maker,
in the lavender fields of Sault
Distilleries et Domaines
de Provence
Situated at Grand Mas du Roy, on the
ancient Route de Saint-Gilles, Mireille
and Frédéric Chabert specialise in fruit
production. Open all year round, you can
buy a host of flavour-packed produce from
their picturesque 14th-century farmhouse,
including olive oil, fruit juices, seasonal fruits,
farm cheese and Camargue salt and rice.
Founded by great-grandfather Ernest in
1887, then successively run by Léonce,
Jean and André, Maison Boyer has
maintained its original deep ties with its
region and continues to produce irresistible
artisan nougats. The Sault shop is open
every day from 7.30 a.m. to 7 p.m. and
you can also ask to visit the adjacent little
museum retracing the establishment’s
history!
Located in Forcalquier (ranked as a
“Remarkable Taste Site “) in the Haute
Provence area, Distilleries et Domaines
de Provence has been making typical
Provencal alcohols and liqueurs for over a
century.
Au Grand Mas du Roy
Route de Saint-Gilles - 13200 Arles
+33 (0)4 90 93 42 89
[email protected]
Nougat André BOYER
84390 Sault de Vaucluse
+33 (0)4 90 64 00 23
www.nougat-boyer.fr
Maison du Honey de Vallouise
in the Southern Alps
Le Moulin ARicezi
Grand Mas du Roy
The Maison du Honey is housed inside
a magnificent mountain chalet in PuySaint-Vincent, set overlooking Vallée de la
Vallouise. Bee-keepers Laurence and JeanPaul Chaud enjoy introducing families to the
world of bees through their pretty museum
and home-grown produce. You will also
enjoy a delicious hot chocolate served by
the fireside in winter!
La Maison du Honey
Route Camping
05290 Puy Saint-Vincent
+33 (0)4 92 23 51 50
Looking for a really high-class olive oil? The
ARicezi “Pur Terroir” extra virgin olive oil
is made exclusively using olives grown on
the estate and picked by hand! Assembled
using a blend of Aglandau, Picholine and
Frantoîo olive varieties, the resulting nectar
offers up a fabulous perfume of artichokes,
almonds and cut grass, topped with an
exceptional green robe... Simply royal!
Le Mas des Pins
04190 Les Mées
+33 (0)4 92 34 +33 (0)4 80
www.moulinaRicezi.com
La Maison des vins
des Côtes de Provence
Bringing together no less than 800 different
AOC Côtes de Provence wines, this highlyreputed wine institute stages introductions to
wine tasting. You can also take advantage
of a choice of meeting rooms and the
gastronomic “La Vigne à Table” restaurant
focusing on regional cuisine. All wines are sold
at direct château prices! Languages spoken:
English, German, Italian, Spanish, Dutch.
Ranging from the legendary Pastis Bardouin
to the evocatively-named Rinquinquin and
Farigoule peach and Thymee aperitifs, this
shop is an ode to the colours and flavours
of Provence!
Distilleries et Domaines de Provence
Avenue Sainte Promasse
04300 Forcalquier
+33 (0)4 92 75 15 41
www.distilleries-provence.com
Liquoristerie de Provence
Located in a refined setting just 5 minutes
from Aix-en-Provence, this liqueur maker
offers visitors a fascinating close-up on the
mysterious and enchanting world of plants
and liqueurs in Provence.
Products include Absinth (sold under the
name Versinth – prohibited in 1915 and
reintroduced right here in 1999!), plus all its
ritual accessories (absinth fountain, glasses
and spoons).
On the programme: presentation of the
various products and liqueur manufacturing
techniques, tour of the maceration tanks
and stills (vacuum distillation), plus tasting
and tour of the aromatic garden.
Individuals and groups welcome.
Optional aperitif with tapas: €10 per
person for groups of 10-20 guests.
36 avenue de la grande bégude
13770 Venelles
+33 (0)4 42 54 94 65
www.liquoristerie.provence.fr
www.versinthe.net
La Maison des vins
Route nationale 7
83460 Les Arcs-sur-Argens
+33 (0)4 94 99 50 20
[email protected]
www.caveaucp.fr
Tel. : +33 (0)4 91 56 47 00
15
A Culinary Stroll
Unusual or Cosmopolitan
The melon burger!
The Mac Prévôt melon burger created by
CavGarliclon chef Jean Jacques Prévôt
is a slice of bread spread with a ketchup
made with melon pips, then layered with
an astonishing blend of sliced artichoke,
basil and pistou, topped with pan-fried
foie gras and crowned with a Parmesan
cheese crunch and two slices of the
famous CavGarliclon melon!
New look!!!
Revamped in a more chic, contemporary
and light-filled style, the dining room is
revving up for its 31st anniversary!
Chef Jean-Jacques Prévôt, shouldered
by Romain Dumas in the kitchen and
Sandra-Rose and Sylvaine Prévôt in the
dining room, are delighted to welcome
you to their new-look eatery!
Restaurant Prévôt
353 avenue de Verdun
84300 CavGarliclon
+33 (0)4 90 71 32 43
www.restaurant-prevot.com
An olive oil made like a perfume...
An elegant bottle for a prestigious potion...
This is an ultra-chic way of presenting such
a traditional product! And the chateau shop
is far from selling just olive oil - you will also
find a host of decorative items and local
produce there, hence their surprising slogan
“Have you ever shopped at a castle?”
Château d’Estoublon
Route de Maussane
13990 Fontvieille
+33 (0)4 90 54 64 00
www.estoublon.com
A sparkling rosé wine!
Situated just a few kilometres from Aix-enProvence, Château du Seuil is a Coteaux
d’Aix-en-Provence AOC wine producer.
In this region where rosé wines reign,
the Château stands out with its excellent
sparkling rosé, offering up a similar taste to
pink champagne but sold for less than €10!
A visit to this beautiful 13th - 17th century
vineyard is a must during your stay in the
Aix area.
Château du Seuil
4690, Route du Seuil - 13540 Puyricard
+33 (0)4 42 92 15 99
www.chateauduseuil.fr
Oreilles d’âne
This amusing dish, typically served in
the Hautes-Alpes area, owes its name to
the fact that it is made with wild spinach
gathered when the leaves take on the
shape of donkey ears!
The spinach is then rolled in dough and
used as stuffing.
This is the perfect dish for hungry après-skiers
and exhausted hikers!
Marrow fries - when regional
fare encounters fusion cuisine
Held in the village of Rians in the Haut-Var area,
the Fête de la Marrow marrow festival (see our
fave markets and fairs) brims with the gorgeous
colours and scents of Provence! Punters can
enjoy sampling crepes, jams, macaroons
and various old-fashioned recipes, but the
sweet & savoury marrow fries really get the
pRicee for the craziest concoction!
A gourmet Provencal fast food joint!
“One bull beef sandwich and a large fries”.
Orders are taken here just like at a fast-food
restaurant, but with one difference: everything
at the Carré des Gourmets in Saint-Rémyde-Provence is stamped “Made in Provence”.
The concept revolves around burgers, fries
and other fast-food products concocted
using local Camargue produce, such as bull
beef, goat’s cheese, Sault nougat and olive
oil, and served in a contemporary taupe and
lavender decor decked out with designer
furniture.
Tel. : +33 (0)4 91 56 47 00
And to further promote regional fare, Carré
des Gourmets also has a show room
presenting a range of Provencal culinary
“musts”. Opening times: Tuesday - Saturday /
8 a.m. - 10.30 p.m.
Le Carré des Gourmets
ZAC de la Gare
13210 Saint-Rémy-de-Provence
The heirs to the “Green Fairy”!
Numerous aniseed-based aperitifs existed
in the 19th century, way before Pastis was
officially invented. Dry, white aniseed drinks,
known as Anisettes, rivalled with bitter green
beverages, the most famous of which was
the legendary Absinth, or “Green Fairy”,
whose disappearance marked the end
of the bitter aniseed trend. Connoisseurs
continue to regret their refined and uniquely
refreshing taste. Today, La Liquoristerie
de Provence pays tribute to these bygone
brews with its Versinthe and Aqualanca;
ancestors of Pastis, but totally different from
today’s popular drink.
La Liquoristerie de Provence
36, avenue de la Grande Bégude
13770 Venelles
+33 (0)4 42 54 94 65
A Bouillabaisse burger!
Sylvain Robert’s restaurant L’Aromat
revisits Provence’s traditional Bouillabaisse
in luxury fast-food style! The fish is placed
inside a home-made roll, the fish soup is
served with a straw and you can nibble the
chickpea Panisses like fries. A real treat!
L’Aromat’
4, rue d’Italie
13006 Marseille
+33 (0)4 91 47 57 50
16
A Culinary Stroll
Our fave markets and fairs
Not-to-be-missed weekly markets
Arles The Arles market is not just one of
Provence’s most beautiful markets, it is
also one of the largest: each stall measures
around 5 metres in length and the Saturday
market totals a surface area of around
2.5 km! With 450 sellers on Saturdays and
300 on Wednesdays, this is a genuine
concentrate of Provence, where eager punters
can pick up the very finest local fruit and
vegetables, cheeses, meat and fish, honey,
olive oil, Camargue rice and cockles – plus
clothes, shoes, fabrics and arts & crafts.
Don’t miss the legendary Saucisson d’Arles!
Weekly market: every Saturday from
8 a.m. to 12.45 p.m., Boulevard des Lices
Bric-a brac market: every first Wednesday
of the month from 8 a.m. to 12.45 p.m.,
Boulevard des Lices.
Forcalquier
The Forcalquier market is a genuine institution.
The largest of the Alpes de Haute Provence
markets, it is also one of the finest you will
find in Provence.
Forcalquier’s market tradition dates back
at least to Roman times. The stalls occupy
the main square and spill over into the old
town and adjacent streets. People come
here from far and wide to stroll among the
stalls and admire the show of local produce,
fabrics, pottery, clothes and much more.
Aix-en-Provence Apt Aix stages a constant stream of specialist
markets throughout the week. Selling
vegetables, old books or flowers, they fill
the streets with clamour and colour. The
perfect place for getting familiar with local
sunny culinary traditions, you can visit them
on the many squares located in the town
centre and throughout the various quarters
of the town.
The Apt market has been taking place every
Saturday morning since the Middle Ages
and its 350 or so stalls continue to invade
the town centre every weekend throughout
the year. It was labelled an “exceptional
market” in 1996 in recognition of its atmosphere, authenticity and the products on offer.
The Tuesday farm market (marché paysan)
offers a great show of seasonal produce,
with treats such as local fruit, vegetables,
goat’s cheese, honey, eggs, snGarlics,
poultry, bread and plants. And the atmosphere is a sheer delight!
Vegetable market: Tuesday, Thursday
and Saturday, Place des Prêcheurs and
Place Richelme
Flower market: every day from 8.3012.30 a.m., Place de l’Hôtel de Ville
Old book market: every other Sunday,
Place de l’Hôtel de Ville.
Saint-Rémy-de-Provence Held in the old quarter of Saint Rémy de
Provence, this lively and colourful market
specialises in herbs, spices, olives, oils,
fruit, vegetables, honey, flowers, fabrics
and antiques! Strollers can enjoy sampling
a range of local goodies from regional
producers, and this is also a popular outlet
for local artisans.
Main market: every Wednesday and
Saturday
Weekly market: every Monday from 8 a.m. 2 p.m., Place du Bourguet and Place Martial
Sicard
Organic farm market: every Thursday from
3-7 p.m., Place du Bourguet.
Main market: every Saturday morning
from 8-12 a.m. throughout the town centre
Farm market: every Tuesday morning from
8-12 a.m., Cours Lauze de Perret.
Velleron
Velleron is ranked among France’s 100
most beautiful markets. First launched in
1985, it brings together around 150 stalls
at the ancient village train station and
specialises in just-picked local fruit
and vegetables. This colourful and sweetscented market is also easy on the pocket!
Farm market from April to September:
every day from 6 p.m., except Sundays and
bank holidays
Winter: first Tuesday of October to last
Saturday of March: every Tuesday, Friday
and Saturday except bank holidays. Place
du Château.
Les Halles d’Avignon Situated in the city centre, Les Halles forms
the heart of Avignon. This beautiful Provencal
covered market brings together around 40 of
the very finest local producers, selling
incomparably tasty and fresh fare.
Don’t miss the cooking demonstrations
staged at La Petite Cuisine des Halles every
Saturday morning by the region’s top chefs!
Covered market: Tuesday to Friday from
6 a.m.-1.30 p.m. Saturdays and Sundays
from 6 a.m.-2 p.m.
La Petite Cuisine des Halles: every Saturday
from 11-12 a.m. – free entry
Tel. : +33 (0)4 91 56 47 00
17
A Culinary Stroll
Our fave markets and fairs (cont.)
Isle sur la Sorgue
Specialising in crockery, glassware, pottery,
antiques from local country houses,
quilting, Provencal fabrics and wrought iron,
this famous and history-packed market is
an ode to vintage Provence and a definite
must for all visitors to the region.
Featuring 7 “antiques villages” and 5 “boutique
areas” (totalling around 300 permanent
stalls), it is now second only to its Parisian
counterpart.
Antiques and bric-a-brac market: every
Sunday, all day, Av. des 4 otages
Main market: every Sunday from 8 a.m.2 p.m., town centre and quaysides
Farm market: every Thursday morning
from 9-12.30 a.m., Place Rose Goudart
Book market: every last Sunday of the
month
Truffle markets
Our fave gourmet fairs
(Mornings from mid-November to mid-March)
Truffle markets are completely unlike any
other markets. Here, “caveurs” (pickers)
stand on the “carreau” (market floor) to
present their coveted treasures to traders,
brokers, canners and restaurateurs from all
over France.
Transactions take place in the courtyard of
the Hôtel Dieu in Carpentras, or around the
boots of cars parked on either side of the
main road, as in Richerenches.
And there are no stalls or shouting... payments
are immediate and in cash.
The Carpentras truffle market is considered as
a pricing reference, but the largest volume of
truffles is actually sold at the Richerenches
market. Private individuals are not allowed
to purchase truffles on these markets, but
you can generally find them on stands situated
adjacent to the official market.
Foire à la gastronomie
Allauch (Bouches-du-Rhône)
Vaison-la-Romaine market, every Tuesday
morning
Valréas market, every Wednesday morning
Aups market, every Thursday from 10-12 a.m.
Carpentras market, every Friday (9 a.m.)
Richerenches market, every Saturday
(10 a.m.)
Ménerbes small truffle market (sale to
private individuals), last Sunday of December
Richerenches truffle mass, every 3rd
Sunday in January
For detGarlics on all truffle markets
and fairs, check out:
January
This gourmet fair and “Fête de la Saint Clair”
celebration, organised by the Allauch festival
committee, has replaced the wild game fair
held here in bygone days, when the streets
were lined with stalls piled high with game
for the traditional Saint Clair banquet.
Today’s the celebration revolves around the
sale of pork roasted on a spit the previous
night, while the gourmet fair proffers typical
Provencal specialities such as anchoïade,
tapenade, nougats, and honey and nougat
“jaw breakers” from Allauch!
Fête de la truffe
Oraison (Alpes-de-Haute-Provence)
February 2013
Market on Place du Kiosque (Saturday),
mainly reserved for truffle producers.
Cooking demonstration by 2 chefs at Château.
Market on Place du Kiosque (Sunday).
Opening ceremony at 10.00.
Truffle brouillade contest at Château.
Truffle-based meal served at the primary
school canteen.
www.truffe-passion.fr
Tel. : +33 (0)4 91 56 47 00
18
A Culinary Stroll
Fête de la Strawberry
Velleron (Vaucluse)
Fête de la Vigne et du Vin
Throughout the region
Fête de la Véraison
Châteauneuf-du-Pape (Vaucluse)
May
Selling 100% local-grown strawberries
and strawberry-based products such as
jams, syrups, fruit juices, tarts, macaroons,
candies and pastries, the Fête de la
Strawberry strawberry fair in Velleron is a
much-coveted event by connoisseurs from
throughout the region!
Organised with flair by the Confrérie de
la Strawberry (strawberry brotherhood!)
in conjunction the with Velleron en Fête
festival committee, this fair also features
ancient “enthroning” ceremonies, a host
of non-stop entertainment, a traditional car
boot sale in the village streets and concert
by the “Le Fraisier” ensemble.
May
The Vine and Wine Fair is a mega open day
taking place throughout Provence-AlpesCôte d’Azur’s vineyards and wine cellars.
It is a great opportunity to glean first hand
information on every facet of the wine
growing industry.
August
Taking place at the height of summer, the
Fête de la Véraison is a combined wine and
medieval fair, featuring processions and
medieval military marches, plus medieval
dancing on Place de la Renaissance.
La Véraison kicks off a few weeks before the
grape harvest, when the grapes start to ripen.
This is a crucial time for the coming vintage,
and the moment chosen by Châteauneufdu-Pape to celebrate its unique heritage
with a genuine river of fabulous wines
presented by local wine growers, producers
and cooperatives.
Transhumance
Whit Monday - May
From late May onwards, water gets rarer
and as the drought kicks in, no grass is left
for the sheep to graze on. It’s time to move
to the mountain pastures! Although the
sheep are now transported by truck, this
long voyage took place on foot in bygone
days and took over 10 days. The “Fête de
la Transhumance” celebrates yesteryear’s
departure to the summer pastures.
Fête de l’Lamb
Sisteron (Alpes-de-Haute-Provence)
May
A delightful heritage event, the Lamb Fair
features a packed programme, including
various entertainment, exhibitions, herding
contests, shearing demonstrations and a
Provencal meal based on lamb! During the
fair, you can enjoy seeing the local flocks
wandering around the streets before they
head off to the mountains.
A traditional sheep-rearing town, producing
César Protected Geographical Indication
and Red Label lamb, Sisteron is also home
to Europe’s first specialist ovine abattoir.
Fête du Honey et de la Lavande
Riez (Alpes-de-Haute-Provence)
July
One of the treasures of Riez and the Valensole
plateau, Provence’s lavender honey is now
famed - and unequalled - throughout the
world. This golden and delicately scented
nectar runs from the flowers to the hive and
the hive to the plate from mid-July onwards,
and is fittingly celebrated at the Riez Honey
and Lavender Fair!
Fête de la Cherry
La Roque d’Anthéron
May
La Roque d’Anthéron Cherry Fair heralds
the onset of summer!
In the olden days, the village’s cherry fair
attracted visitors from throughout the region.
Reinstated by the inhabitants of La Roque
some time ago, it is now celebrated every
June or July in costume dress. In addition to
the stalls piled high with juicy red cherries,
the event includes a colourful procession,
lipizzan horse show and host of satellite
entertainment.
Fête de la Marrow
Rians (Var)
2nd weekend of October
Paying tribute to the village’s ancient
agricultural heritage, Rians’ two-day marrow
fair is packed with stands celebrating this
valiant vegetable, and includes not-to-bemissed culinary and craft demonstrations.
The event is topped with a Biggest Marrow
and Weirdest Marrow competition and also
features various satellite entertainment such
as children’s games, street theatre troupes
and weight-guessing competitions!
Fête du Melon
CavGarliclon (Vaucluse)
Mid-July
Everyone knows that CavGarliclon is
France’s “melon capital”! This reputed delicacy is celebrated every year during a festival held the weekend before Bastille Day.
Tel. : +33 (0)4 91 56 47 00
19
A Culinary Stroll
Fête des Soupes
Vaison-la-Romaine (Vaucluse)
October-November
You’ve got to eat up your soup if you want
to take part in this delightful heritage fair
held in October in Vaison-la-Romaine! The
participating towns each submit around
15 soups to the jury, whose pick is then
entered for the grand pRicee. Simply heartwarming...
Christmas markets and fairs
Allauch
December
For over a decade now, thousands of visitors
have been rubbing shoulders at this market’s
120 or so stands, where local craftsmen
and producers show off their latest candles,
decorative items, “santon” figurines, crib
scenes, earthenware, nougats, “calisson”
candies, foie gras and truffles. Also featuring
a Provencal nativity scene, Christmas Eve
celebration and traditional shepherd’s
procession, Allauch’s Christmas celebrations
last throughout the month of December.
Maison du Tourisme
+33 (0)4 91 10 49 20
tourisme.allauch.com
Arles Provence Prestige
St Rémy de Provence
November
Much awaited every year, the prestigious
Provence Prestige fair headlines 150 handpicked exhibitors, all originating from
Provence, 3,500 square metres of stands,
a relaxation area and 4 eateries, all in an
enchanting, fairytale setting, brimming with
the magic of Christmas.
December
Petit Marché du Gros Souper, Foire aux
Santons et Créateurs. This three-day
event, where you can pick up all kinds
of Christmas treats ranging from the
ingredients for the traditional Christmas Eve
dinner to “santon” figurines used to animate
Provence’s nativity scenes, also includes a
Sunday evening firework display.
Palais des Congrès
Avenue 1ère division France Libre
13200 Arles
+33 (0)4 90 99 08 08
Lorgues
November
Provencal Christmas Market at the luxurious
Château de Berne.
Held inside the cellar, this magical and
friendly Christmas market features around
20 craftsmen specializing in refined jewellery,
books on Provence, novel earthenware
creations, personalised household linen,
tableware and small decorative items...
without forgetting such gastronomic classics
as pâtés, foie gras, preserves, honeys,
jams, gingerbread and quince jelly. Visitors
will also be able to sample Provence’s famous
“13 desserts” served on Christmas Eve. Opening times: 10 a.m. - 7 p.m.
Château de Berne
Route de Salernes
83510 Lorgues
+33 (0)4 94 60 43 60
www.chateauberne.com
Tel. : +33 (0)4 91 56 47 00
Place de la République
Office du Tourisme
+33 (0)4 90 92 05 22
www.saintremy-de-provence.com
Beaumes de Venise December
Held in the picturesque village of Beaumes
de Venise, reputed throughout the world
for its Muscadet wines, this delightful heritage Christmas event revolves around Provence’s “Veillée Calendale” Christmas Eve
celebrations and includes tasting of the
typical 13 desserts. The evening is topped
with traditional songs and dances.
Price: Adults: €15 - Children: €8.
Place du Marché
Centre Culturel
+33 (0)4 90 62 94 39
www.ot-beaumesdevenise.com
Christmas markets
and “santon” figurine fairs
are held in Marseille
and Aix from late November
to December 31st.
20
A Culinary Stroll
Culinary Calendar
Vegetables
Herbs
Local produce
January
Parsley
Rosemary
Truffles
February
Parsley
Rosemary
Truffles
Parsley
Rosemary
Lamb
Truffles
Parsley
Rosemary
Sage
Lamb
Honey
March
Fruit
April
Garlic
Chard
May
Garlic
Aubergine
Green asparagus
Chard
Strawberry
Melon
Nectarine
Peach
Plum
Tomato
Basil
Tarragon
Oregano
Parsley
Rosemary
Savory
Sage
Banon
goat’s cheese
Honey
Garlic
Aubergine
Violet artichoke
Green asparagus
Chard
Courgette
Sweet pepper
Cherry
Strawberry
Melon
Nectarine
Peach
Plum
Tomato
Basil
Shallot
Tarragon
Oregano
Parsley
Rosemary
Savory
Sage
Thyme
Banon
goat’s cheese
Honey
Garlic
Aubergine
Violet artichoke
Chard
Courgette
Sweet pepper
Pumpkin
Apricot
Blackcurrant
Cherry
Strawberry
Redcurrant
Melon
Nectarine
Peach
Plum
Tomato
Basil
Shallot
Tarragon
Oregano
Parsley
Rosemary
Savory
Thyme
Almonds
Banon
goat’s cheese
Honey
June
July
(...)
Tel. : +33 (0)4 91 56 47 00
21
A Culinary Stroll
Culinary Calendar (cont.)
Vegetables
Fruit
Herbs
Local produce
Garlic
Aubergine
Violet artichoke
Chard
Marrow
Courgette
Sweet pepper
Pumpkin
Apricot
Blackcurrant
Fig
Strawberry
Redcurrant
Melon
Mirabelle
Nectarine
Peach
Plum
Tomato
Basil
Shallot
Tarragon
Oregano
Parsley
Rosemary
Savory
Thyme
Almonds
Spelt
Honey
Aubergine
Violet artichoke
Chard
Marrow
Courgette
Sweet pepper
Pumpkin
Quince
Fig
Strawberry
Redcurrant
Melon
Mirabelle
Nectarine
Peach
Plum
Grape
Tomato
Basil
Shallot
Tarragon
Oregano
Parsley
Rosemary
Savory
Almonds
Spelt
Honey
Olives
Rice
October
Marrow
Sweet pepper
Quince
Fig
Strawberry
Redcurrant
Tangerine
Plum
Grape
Tomato
Basil
Shallot
Tarragon
Parsley
Rosemary
Savory
Almonds
Spelt
Honey
Olives
Rice
November
Marrow
Tangerine
Basil
Tarragon
Parsley
Rosemary
Savory
Spelt
Honey
Olives
Rice
Truffles
Tangerine
Parsley
Rosemary
Savory
Rice
Truffles
August
September
December
Tel. : +33 (0)4 91 56 47 00
22
Gastronomic restaurants
in Provence-Cote d’Azur
Labels
• Michelin Stars
www.viamichelin.fr
• Maîtres Cuisiniers de France
www.maitrescuisiniersdefrance.com
Gault & Millau
Toque
• Gault & Millau
www.gaultmillau.fr
Alpes-de-Haute-Provence (04)
bouches-du-rhône (13)
1 Dominique
Bucaille new
4 LA CHASSAGNETTE
ARNAL Armand
Chef
Route du Sambuc
Domaine de l’Armellière
13200 ARLES
+33 (0)4 90 97 26 96
Fax : +33 (0)4 90 97 26 95
[email protected]
www.chassagnette.fr
Gault & Millau
3 Toques
5 LE CLOS
Gault & Millau
3 Toques
BUCAILLE Dominique
Chef
715, avenue des Savels
04100 Manosque
+33 (0)4 92 77 59 37
[email protected]
www.dominique-bucaille.com
2 LA BONNE ETAPE
Gault & Millau
3 Toques
GLEIZE Jany
Chef
Chemin du Lac
04160 CHâTEAU-ARNOUX-
SAINT-AUBAN
+33 (0)4 92 64 00 09
Fax : +33 (0)4 92 64 37 36
[email protected]
www.bonneetape.com
3 LA BASTIDE DE MOUSTIERS
SOULIAC Alain
Chef
Chemin Quinson
04360 MOUSTIERS-SAINTE-MARIE
+33 (0)4 92 70 47 47
Fax : +33 (0)4 92 70 47 48
contact@bastide-moustiers.com
www.bastide-moustiers.com
DE LA VIOLETTE
BANZO Jean-Marc
Chef
10, avenue de la Violette
13100 AIX-EN-PROVENCE
+33 (0)4 42 23 30 71
Fax : +33 (0)4 42 21 93 03
[email protected]
www.closdelaviolette.fr
6 LA VILLA MADIE
BANZO Jean-Marc
Chef
Avenue Revestel
Anse de Corton
13260 CASSIS
+33 (0)4 96 18 00 00
Fax : +33 (0)4 96 18 00 01
[email protected]
www.lavillamadie.com
Gault & Millau
3 Toques
7 LA TABLE DE BEAURECUEIL
BERGES René
Chef
66, allée des Muriers - 13100 BEAURECUEIL
+33 (0)4 42 66 94 98
Fax : +33 (0)4 42 66 85 96
[email protected]
www.latabledebeaurecueil.com
8 LA TABLE DE VENTABREN
BESSOUDO Dan
Chef
1 rue Cézanne - 13122 VENTABREN
+33 (0)4 42 28 79 33
[email protected]
www.latabledeventabren.com
9 CHEZ BRU
Gault & Millau
3 Toques
BRU Wout
Chef
Route d’Orgon - Départementale 24b
13810 EYGALIERES
+33 (0)4 90 90 60 34
Fax : +33 (0)4 90 90 60 37
[email protected]
www.chezbru.com
10 Le MIRAMAR
BUFFA Christian
Chef
12, quai du Port - 13002 MARSEILLE
+33 (0)4 91 91 10 40
Fax : +33 (0)4 91 56 64 31
[email protected]
www.bouillabaisse.com
bouches-du-rhône (13) (cont.)
11 L’OUSTAù
DE BAUMANIÈRE
Gault & Millau
4 Toques
CHARIAL André
Chef
Vallon de Fontaine
+33 (0)4 90 54 33 07
Fax : +33 (0)4 90 54 40 46
[email protected]
www.oustaudebaumaniere.com
12 Marc de Passorio
Gault & Millau
3 Toques
De Passorio Marc
Chef
Le Vallon de Valrugues & Spa
Chemin Canto Cigalo
13210 Saint-Rémy-de-Provence
+33 (0)4 90 92 04 40
Fax : +33 (0)4 90 92 68 88
[email protected]
www.restaurant-marcdepassorio.com
13 LES TROIS FORTS
FRERARD Dominique
Chef
36, bd Charles Livon - 13007 MARSEILLE
+33 (0)4 91 15 59 50
Fax : +33 (0)4 91 15 59 50
[email protected]
www.sofitel-marseille-vieuxport.com
14 LA CABRO D’OR
HULIN Michel
Chef
Route d’Arles
+33 (0)4 90 54 33 21
Fax : +33 (0)4 90 54 45 98
[email protected]
www.lacabrodor.com
19 LA MAISON
15 AUBERGE DE NOVES
Lalleman Robert
Chef
Route de Châteaurenard
13550 NOVES
+33 (0)4 90 24 28 28
Fax : +33 (0)4 90 24 28 00
[email protected]
www.aubergedenoves.com
DE BOURNISSAC
16 LE CILANTRO
LAURENT Jérôme
Chef
31 rue Porte de Laure
13200 ARLES
+33 (0)4 90 18 25 05
Fax : +33 (0)4 90 18 25 10
[email protected]
www.restaurantcilantro.com
17 LE PETIT NICE
Gault & Millau
4 Toques
PASSEDAT Gérald
Chef
Corniche JF Kennedy
13007 MARSEILLE
+33 (0)4 91 59 25 92
Fax : +33 (0)4 91 59 28 08
[email protected]
www.petitnice-passedat.com
Gault & Millau
18 LA MAISON JAUNE
3 Toques
PERRAUD François
Chef
15 rue Carnot
13210 SAINT-REMY-DE-PROVENCE
+33 (0)4 90 92 56 14
Fax : +33 (0)4 90 92 56 32
[email protected]
www.lamaisonjaune.info
Gault & Millau
3 Toques
PEYRE Christian
Chef
Montée d’Eyragues
13550 PALUDS-DE-NOVES
+33 (0)4 90 90 25 25
Fax : +33 (0)4 90 90 25 26
[email protected]
www.lamaison-a-bournissac.com
20 L’ATELIER de
JEAN-LUC RABANEL
Gault & Millau
5 Toques
RABANEL Jean-Luc
Chef
7, rue des Carmes
13200 ARLES
+33 (0)4 90 91 07 69
[email protected]
www.rabanel.com
21 PIERRE REBOUL
REBOUL Pierre
Chef
11, petite rue Saint Jean
13100 AIX-EN-PROVENCE
+33 (0)4 42 20 58 26
restaurant-pierre-[email protected]
www.restaurant-pierre-reboul.com
22 La table
de Sébastien
Gault & Millau
3 Toques
RICHARD Sébastien
Chef
7, avenue Hélène Boucher
13800 Istres
+33 (0)4 42 55 16 01
Fax : +33 (0)4 42 55 95 02
[email protected]
www.latabledesebastien.fr
23 LE MAS DU SOLEIL
ROBIN Francis
Chef
38, chemin Saint-Côme
13300 SALON-DE-PROVENCE
+33 (0)4 90 56 06 53
Fax : +33 (0)4 90 56 21 52
[email protected]
www.lemasdusoleil.com
24 L’EPUISETTE
SOURRIEU Guillaume
Chef
156 rue Vallon des Auffes
13007 MARSEILLE
+33 (0)4 91 52 17 82
Fax : +33 (0)4 91 59 18 80
contact@l-epuisette.com
www.l-epuisette.com
Gault & Millau
new
25 Meo
3 Toques
THYRIOT Johan
Chef
1, place du Colonel Berrurier
13150 Tarascon
+33 (0)4 90 91 47 74
Fax : +33 (0)4 90 43 57 49
[email protected]
www.meo-tarascon.fr
26 Chez Michel new
VISCIANO Paul
Chef
6, rue de Catalans
13007 Marseille
+33 (0)4 91 52 30 63
Fax : +33 (0)4 91 59 23 05
[email protected]
www.restaurant-michel-13.fr
VAR (83)
27 LE MONTE CRISTO
BACQUIE Christophe
Chef
3001, route Hauts du Camp
Hôtel du Castellet
83330 LE CASTELLET
+33 (0)4 94 98 37 77
Fax : +33 (0)4 94 98 37 78
[email protected]
www.hotelducastellet.com
Gault & Millau
4 Toques
28 LES CHÊNES VERTS
BERARD René
Chef
Route Gabriel-Péri
83740 LA CADIERE-D’AZUR
+33 (0)4 94 90 11 43
Fax : +33 (0)4 94 90 01 94
[email protected]
www.hotel-berard.com
30 CHEZ BRUNO
BRUNO Clément
Chef
2 350, route des Arcs
Le Plan Campagne
83510 LORGUES
+33 (0)4 94 85 93 93
Fax : +33 (0)4 94 85 93 99
[email protected]
www.restaurantbruno.com
GIRARD Claude
Chef
Dép. 558 (face à la Poste)
83310 GRIMAUD-VILLAGE
+33 (0)4 94 43 21 02
Fax : +33 (0)4 94 43 24 92
[email protected]
www.restaurant-les-santons.fr
32 Côté Rue 36 L’OLIVIER
new
Gault & Millau
3 Toques
Gault & Millau
3 Toques
33 HOSTELLERIE
LES GORGES
DE PENNAFORT
Gault & Millau
3 Toques
DA SILVA Philippe
Chef
Route Départementale 25
83830 CALLAS
+33 (0)4 94 76 66 51
Fax : +33 (0)4 94 76 67 23
[email protected]
www.hostellerie-pennafort.com
34 la Vague d’Or
La Résidence de la Pinède
Gault & Millau
4 Toques
DONCKELE Arnaud
Chef
Route Nationale 98
83990 SAINT-TROPEZ
+33 (0)4 94 55 91 00
Fax : +33 (0)4 94 97 73 64
[email protected]
www.residencepinede.com
39 LA RASTÈGUE
35 LES SANTONS
CARRO Alain
Chef
Route de Seillans
83440 FAYENCE
+33 (0)4 94 76 13 80
Fax : +33 (0)4 94 84 17 50
[email protected]
www.restaurant-castellaras.com
COLLOMBAT Benjamin
Chef
42, Grande-Rue
83300 Draguignan
+33 (0)4 83 11 50 55
[email protected]
www.restaurant-coterue.com
BAjADE Paul
Chef
Route de Villecroze
83690 TOURTOUR
+33 (0)4 94 70 55 06
Fax : +33 (0)4 94 70 59 35
29 HOSTELLERIE
BERARD
31 LE CASTELLARAS
Masson Jérôme
Chef
48, bd Levant
83230 BORMES-LES-MIMOSAS
+33 (0)4 94 15 19 41
www.larastegue.com
40 Le Relais
des Moines
Gault & Millau
3 Toques
GUILLET Joël
Chef
Le Mas du Langoustier
83400 ILES-DE-PORQUEROLLES
+33 (0)4 94 58 30 09
Fax : +33 (0)4 94 58 36 02
[email protected]
www.langoustier.com
37 LA BADIANE
POESSON Geoffroy
Chef
6, rue Fernand Bessy
83120 SAINTE-MAXIME
+33 (0)4 94 96 53 93
[email protected]
38 AUBERGE
ERIC MAIO
LES FONTAINES D’ARAGON
MAIO Éric
Chef
Quartier Narbonne
83440 MONTAUROUX
+33 (0)4 94 47 71 65
Fax : +33 (0)4 94 47 71 65
[email protected]
www.fontaines-daragon.com
Gault & Millau
3 Toques
Gault & Millau
3 Toques
new
SANJOU Sébastien
Chef
Route de Sainte Roseline
83460 Les Arcs-sur-Argens
+33 (0)4 94 47 40 93
[email protected]
www.lerelaisdesmoines.com
41 VILLA BELROSE
THIERCELIN Thierry
Chef
Bd des Crêtes Gassin
83990 SAINT-TROPEZ
+33 (0)4 94 55 97 97
Fax : +33 (0)4 94 55 97 98
[email protected]
www.villabelrose.com
42 L’ABBAYE
DE LA CELLE
WITZ Benoit
Chef
10, place du Général de Gaulle
83170 LA CELLE
+33 (0)4 98 05 14 14
Fax : +33 (0)4 98 05 14 15
[email protected]
www.abbaye-celle.com
Gault & Millau
3 Toques
Gault & Millau
3 Toques
VAucluse (84)
43 La Closerie 47 AUBERGE DE CASSAGNE
new
ALEMANY Olivier
Chef
Boulevard des Platanes
84240 Ansouis
+33 (0)4 90 09 90 54
[email protected]
http://lacloserieansouis.com
44 LE PRÉ DU MOULIN
ALONSO Pascal
Chef
Route Sainte Cécile les Vignes
84830 SERIGNAN-DU-COMTAT
+33 (0)4 90 70 14 55
Fax : +33 (0)4 90 70 05 62
[email protected]
www.predumoulin.com
45 LE SAULE PLEUREUR
46 LE MOULIN À HUILE
BARDOT Robert
Chef
Quai Maréchal Foch
84110 VAISON-LA-ROMAINE
+33 (0)4 90 36 20 67
Fax : +33 (0)4 90 36 20 20
[email protected]
www.moulin-huile.com
BOUCHER Philippe
Chef
450, allée de Cassagne
84130 LE PONTET-AVIGNON
+33 (0)4 90 31 04 18
Fax : +33 (0)4 90 32 25 09
[email protected]
www.aubergedecassagne.com
GINOUX Pascal
Chef
Route l’Abbaye de Sénanque
84220 GORDES
+33 (0)4 90 72 00 51
Fax : +33 (0)4 90 72 01 22
[email protected]
www.hotellesbories.com
48 HôTEL D’EUROPE
52 LE JARDIN DU QUAI
HEBET Daniel
Chef
91, avenue Julien Guigue
84800 L’ISLE-SUR-LA-SORGUE
+33 (0)4 90 20 14 98
[email protected]
www.danielhebet.com
D’ANGELIS Bruno
Chef
Rue du Limas
84000 AVIGNON
+33 (0)4 90 14 76 76
Fax : +33 (0)4 90 16 76 71
[email protected]
www.heurope.com
53 LE DIAPASON
49 LE VIVIER
AZOULAY Laurent
Chef
145, chemin Beauregard
84170 MONTEUX
+33 (0)4 90 62 01 35
Fax : +33 (0)4 90 62 10 90
[email protected]
www.le-saule-pleureur.fr
HOUSSIN Erwan
Chef
1764, avenue du Moulin Notre Dame
84000 AVIGNON
+33 (0)4 90 81 00 00
[email protected]
www.lediapason-restaurant.com
DZIELWULSKI Ludovic
Chef
800, cours Fernade Peyre
84800 L’ISLE-SUR-LA-SORGUE
+33 (0)4 90 38 52 80
[email protected]
www.levivier-restaurant.com
Gault & Millau
3 Toques
51 LES BORIES & SPA
50 CHRISTIAN ETIENNE
ETIENNE Christian
Chef
10, rue du Mons
84000 AVIGNON
+33 (0)4 90 86 16 50
Fax : +33 (0)4 90 86 67 09
[email protected]
www.christian-etienne.fr
Gault & Millau
3 Toques
Gault & Millau
54 EDOUARD
5 Toques
LOUBET
BASTIDE DE CAPELONGUE
LOUBET Edouard
Chef
Chemin des Cabanes
Domaine de Capelongue les Claparèdes
84480 BONNIEUX
+33 (0)4 90 75 89 78
Fax : +33 (0)4 90 75 93 03
[email protected]
www.capelongue.com
55 LE CAFÉ DE
LA FONTAINE - LE PHEBUS
MATHIEU Xavier
Chef
Route des Murs
84220 JOUCAS
+33 (0)4 90 05 78 83
[email protected]
www.lephebus.com
56 ATELIER GOURMAND
DE PIERRE PAUMEL
PAUMEL Pierre
Chef
Chemin de Bigonnet
84860 CADEROUSSE
+33 (0)4 90 51 04 59
Fax : +33 (0)4 90 51 04 59
[email protected]
www.bastide-princes.com
Gault & Millau
3 Toques
VAucluse (84) (cont.)
57 GAJULEA
PHILIBERT Michel
Chef
Cours Louise Raymond
84330 LE BARROUX
+33 (0)4 90 60 31 34
[email protected]
www.gajulea.fr
58 Prévôt
60 LE GOURMET
LA COQUILLADE
RENAUD Christophe
Chef
Domaine de la Coquillade
84400 GARGAS
+33 (0)4 90 74 71 71
[email protected]
www.coquillade.fr/fr/le-gourmet
new
PREVOT Jean-Jacques
Chef
353, avenue de Verdun
84300 Cavaillon
+33 (0)4 90 71 32 43
[email protected]
www.restaurant-prevot.com/fr
59 LE GRAND PRÉ
REICHRATH Raoul
Chef
Route de Vaison la Romaine
84110 ROAIX
+33 (0)4 90 46 18 12
Fax : +33 (0)4 90 46 17 84
[email protected]
www.legrandpre.com
61 BISTROT LA COUR
DE FERME LA FENIERE
Gault & Millau
3 Toques
SAMMUT Reine
Chef
Route de Cadenet
84160 LOURMARIN
+33 (0)4 90 68 11 79
Fax : +33 (0)4 90 68 18 60
[email protected]
www.reinesammut.com
62 LA PETITE MAISON
SAPET Eric
Chef
Place de l’Etang
84160 CUCURON
+33 (0)4 90 68 21 99
[email protected]
www.lapetitemaisondecucuron.com

A Culinary Stroll - Espace presse tourisme

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