Gastronomy and terroir
Provencal cuisine is rich in culinary traditions. A cuisine that intoxicates the senses both with its colors, its smells and its flavors!
To (re) discover without delay: cherry on the slopes of Ventoux, Caromb black fig, Muscat grape from Ventoux, Carpentras strawberry, Cavaillon melon, aromatic plants, black truffle, small spelt, Carpentras berlingots, Apt candied fruits, honey nougat and with almonds.
Producers and talented craftsmen are waiting for you to share their passion!
From markets to tastings, from producers to bistros, from walks in good tables, to each his gourmet geography for a trip to the heart of the terroir.