Tag Archives: Food

Olive Oil Wars: A Sunny Business with Shady Practices. Read the Label, Carefully.

The urge to indulge oneself in the delights of everything Provence is symptomatic of the impoverished assumption that everything in the region is authentic, e.g. made in Provence. Not so. Market day somewhere in Provence. You approach a stand displaying … Continue reading

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L’Omelette aux Truffes: A Simple Recipe

“Held to a time-honored Provençal tradition, he had to remain patient for three full days while the truffles, sealed in a glass jar with three or six or nine fresh eggs, infused those very eggs with its delectable aroma. Respecting … Continue reading

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An Ambrosial Amuse-Bouche: Black Olive Confit and Sheep Cheese on Lightly-Toasted Thin-Slices of Whole Wheat Baguette

Flummoxed are you by how to break away from serving predictable boring amuse-bouches (chips, nuts, saucisson or pizza slices)?  A brilliant solution: get hold of an electric slicer (une trancheuse) – the one that fashioned this recipe calling for thin … Continue reading

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Mazan: Auberge du Vin Hosts Wine and Cuisine Pros on April 24; Debuts Half-Day Courses For Priming Visitors on Rhone Wines

It began with a concept, a sort of wine-and-cuisine-as-community on a Vaucluse-scale togetherness: bring together high-energy talents whose services and products may enhance the sojourns of clients of hotel/gites/chambre d’hote owners as well as those who live in the region … Continue reading

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Haute Cuisine Bourgeoise (HCB) to Book in Le Beaucet, Goult, Bonnieux and Saignon

L’Auberge du Beaucet, Le Beaucet: Among gastronomes, the Auberge du Beaucet has consistently been a must table to book during the summer season. Under new management since last year, the Auberge has returned to its original dining space – a … Continue reading

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Michelin Guide 2013: Two New Stars Rise in the Vaucluse – La Closerie in Ansouis and the Restaurant Prévôt in Cavaillon

There is pleasure in the predictable. When Michelin announced that first-time one stars were being awarded to the Restaurant Prévôt in Cavaillon and La Closerie in Ansouis in the Luberon, their gratified clients were hardly astonished as these establishments have … Continue reading

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Truffles, The Black Diamond: Tis the Season for Les Marchés aux Truffes

Winter is truffle season in Provence. The aromatic black diamond, known by its name in provençal la Rabasse, can be sampled and purchased at markets throughout the Vaucluse. The truffle market in the village of Richerenches in the northern Vaucluse … Continue reading

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Fougasse: For the Very Best Traditional Provencal Flatbread for the Holidays Find Your Way to the Boulangerie Du Beaucet

It is the texture of Fougasse that grips you: a mouthful of crisp crust, in disproportion to a chewy inside as its shape is flat, rolled in the form of a ladder or a leaf, accompanied by a lingering aftertaste … Continue reading

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Holiday Fine Dining in the Vaucluse: Seven Delightful Restaurants For Celebrating Noel, New Year’s Eve and Jan 1

For holiday season dining at its finest in the Vaucluse, PVB recommends seven restaurants for your culinary pleasure. They are ordered by the price of the New Year’s Eve dinner menu with the priciest at the top. Of course, price … Continue reading

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AVIGNON: “GRAND BANQUET” BY “GRAND CHEFS,” ESPLANADE PALAIS DES PAPES; GASTRONOMIC CELEBRATION AT LES HALLES, SAT SEPT 22

Tickets for this exceptional feast to herald in the fall go on sale on Saturday, September 8 in Avignon and online For those for whom gourmet dining is a great passion, there is a curious argument that ensues after a … Continue reading

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