This is the month where just about the whole of Northern France descends onto the beaches of the Côte d’Azur. On the radio, they announce “black weekends” which signify lots of Parisians heading south causing a rather lot of traffic. Everyone is finally on vacation. Don’t expect to see a …

Les Vacances! Holidays in Provence en Famille The trip is booked, finally a chance to spend some time in Provence with the family. However, you want this experience to be one that everyone (and every age) will remember with equal amounts of joy. Touring old Provencal villages in a hot …

Goût et Voyage Culinary Travel Martine and I have lunch once a year in Provence, it was my turn to pick the spot and L’Aile ou la Cuisse was a safe bet. Located in the heart of old St Rémy de Provence it’s a restaurant that we had both tried …

This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

We enjoyed another fine meal at La Bartavelle in Goult. Their prix-fixe menu gives a choice of three starters including local seasonal asparagus, in the spring. Whilst main courses included a fish choice (wild Turbot), Beef or Rabbit which I had, and it was superb, (see picture). …Continue reading here …

It’s this time of year that Provence turns purple when the Lavender fields start to explode with colour and the air fills with scent as the flowerheads gently brush against each other in the breeze. The air above them seems to shimmer with the colour and the constant buzz of bees …

Almost 30 years ago, Peter Mayle introduced many of us to the arrière-pays Provençal (rural countryside) for the first time with his internationally best-selling novel A Year in Provence.  The success of that book and his subsequent novels had many primed to book flights to the South of France. If …

Many traditional recipes for pesto include basil leaves, this variation from Danielle Jouval at Domaine Saint Jacques calls for fresh roquette. Arugula (roquette) pesto is bright and slightly peppery, it is an excellent condiment for a sandwich, barbequed meat or drizzled on the top of a tomato salad.

“The Allure of Provence and its Wines” was previously published in Culinaire Magazine (June 2016). This updated article includes additional reading, travel tips, and details on wine colour production and terminology. Mention Provence to a friend and they likely have a mental image that involves cobalt skies, cicadas and lavender …

Artistic Menerbes Once you have visited the hilltop village of Menerbes, it is easy to understand why the Luberon and this town has enchanted so many. The charming main street compels you to pause and wander through an art gallery, or have a drink at one of the restaurants, particularly …