Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence …

Sarah Pernet spends her days guiding visitors around Provence. Her company Discover Provence founded only four years ago, has already achieved Trip Advisor certificates of excellence and Rick Steves’ stamp of approval. You can read the full story here. We asked Sarah to share her Perfectly Provence picks with readers: …

Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends.

Millions of years of seismic activity, tectonic plate movement and freeze-thaw cycles created the diverse geology of present-day Provence. The region is also known as the Bouches de Rhône where the Mediterranean shoreline runs the gambit of beaches, brackish wetlands and vertigo-inducing cliffs. Other natural phenomena in the area include …

You can almost hear the clip-clop of the horses’ hooves maneuvering their master’s carriages on the cobblestones. Glance through the majestic iron gates into the cour d’honneur at l’Hôtel de Caumont and let the elegant limestone façade transport you to another era. The grand entrance was unique even in the …

Ginger and Nutmeg hosted a July 4th dinner party while in Provence in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French cuisine. The recipe below …

Cotignac’s permanent population hovers around 2,300 people. The official count swells on a sunny Tuesday when throngs of visitors appraise market stalls on the main street — Cours Gambetta. A column of plane trees provide welcome shade to vendors watching their stands that are heaving with tempting melons from Cavaillon, …

Elizabeth Bard’s Stuffed Tomatoes and Zucchini This recipe comes from Elizabeth Bard latest book Picnic in Provence: A memoir with Recipes. This delicious summer recipe is published with her permission. The stuffed vegetables can be served as a lunch or light dinner.

Epicureanism evolved as a philosophy from the teachings of Epicurus who lived around 307 BC. The Epicurean view included friendship and living a virtuous and temperate life. What are some ways to lead a simple life? We love the idea of enjoying food, specifically food from our gardens. Learn more about Epicurus …

While visiting Aix en Provence, we spent some time with crepe-making expert, Delphine of Crepes Cidre & Compagnie. We came up a creative and fun ABC list of this experience. Visit Ginger and Nutmeg’s blog post: A Day in Brittany Without Leaving Aix en Provence to read more about this crepe adventure!