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Welcome to the Splendour of
France.
From a travel
perspective, there aren’t many easier places to write about than France.
In this month’s newsletter you’ll find a wealth of helpful and enticing
tips to complete your trip. In
particular, the spotlight shines on the magic of Provence, the ‘hot spot’ to travel
in France this year.
France Trendspotting. Across France we are seeing smaller, more casual
restaurants emerging. Even famous chefs
are opening boutique eating establishments.
The grandeur that France has mastered is being replaced with a
more relaxed, intimate dining experience.
The dishes themselves have taken on a more scaled back look creating a
new respect for the simpler things in life.
The slow food movement is alive and well in France.
Ready to go...on y va.
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Provence
Today.
What’s Growing.
Close your eyes
for a second and imagine yourself standing in fields of lavender as far
as the
eye can see (keep your eyes closed though).
From July through September, the lavender blooms continuously releasing
a gorgeous fragrance that wafts through the air all summer.
Step inside Provence to experience what else it has to
offer…
Today's Fresh Produce: Tomatoes, zucchinis, fresh onions,
cherries, apricot and melons.
Today's Olives: The trees are in flower and the olive groves look beautiful.
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Provence Today.
Today's
Vines: The tiny grapes are now starting to grow.
Today’s Wines.
Provence is home to some of the most famous wine
growing areas in France. A
visit to Châteauneuf du Pape is a must, especially during the Festival of the
Ripening Grapes in August when the vineyards become a beehive of activity.
Almost 200 growers produce one of the finest wines in France and each summer,
the streets of
Châteauneuf du Pape are filled with wine lovers seeking out the best bottle to
cellar
until reaching a peak of perfection in the fifth year.
HIGH: 25°C(77°F) LOW: 17°C(62°F)
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The Markets.
Provence has outstanding open-air markets. Your senses will be tingling with an
abundance of fresh seasonal produce, herbs and spices and of course local
cheeses to choose from. Some of the more
impressive markets to savour are in Apt, Carpentras, Isle sur la Sorgue, Velleron
&
Coustellet. Here you’ll find the colours
& perfumes of Provence at every turn and every stall. When I visited in January I brought back a
lifetime supply of Herbs de Provence.
The flavour and aroma is delicious, I love to use it when I cook (in
just about anything) it always brings back memories of a savoury experience.
A Week in Provence.
(not quite a year...maybe another time)
We feature two unique culinary tours to Provence: Passport to Provence and Provencal Cooking in Style. Explore our photogalleries
to get a true 'feel' for Provence. A number of villages in
Provence have also been listed among the "most beautiful villages in
France." These include Gordes, with its dry stone houses that are
1,000's of years old and Menerbes, a fortified Protestant stronghold
where Peter Mayle lived and wrote his books about Provence...2 definite
'must sees' when you're in the area.
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Focus on Passport to Provence Culinary Vacation.
Chef
Patrick Payet will greet you at his stunning 18th-century house in the heart of
the Luberon. Discover the way of life of the Provençal people – visit
local markets offering locally renowned products – from olive oil to fine wines
& cheeses. Absorb the colours, flavours & perfumes that are the essence
of Provence.
Patrick will display his culinary art & disclose the secrets of Provençal
cuisine while you cook.
A Personal Experience at Patrick’s
Restaurant.
Hi Jackie!
We had a fantastic time
in France.
Provence was
definitely the highlight, and meeting Patrick was a real treat.
Patrick and Babette went out of their way to make us feel at home
and we couldn’t have had a better experience.
Michael - Toronto - May 2005
Here is one of Patrick's favourite recipes for this time
of year...
"TIAN PROVENCAL"
Zucchinis and Tomatoes
8 tomatoes
4 zucchinis
1 onion
5 cloves of garlic
herbs of
provence
Salt-Pepper-and olive oil
Peel your zucchinis and cut them
in 1/2 cm slices. Cut tomatoes and slice into 1/2 cm sections. Prepare a plate,
place onion
sliced into small pieces on the bottom. Then place zucchinis and tomatoes,
alternating one by one. Very lightly salt and pepper with a teaspoon of herb of
Provence. Crush garlic and sprinkle on top, pour 2 tablespoons of olive oil over
the mixture and put in warm oven 200°C for 45 minutes.
There is also another one of Patrick's delicious recipes for a savoury Tomato Tart with Feta cheese. I haven't made it yet, but it's on my list when tomatoes are in season. Visit our web site at gourmetsafari.com for our other
authentic recipes straight from France.
Bon Voyage et Bon Appetit!
To find out more about Provence
or any of our culinary vacations please feel free to call me at 416.238.9987 (Toronto)
or 1.800.839.5795
(in North America). Email works well to
at jackie@gourmetsafari.com.
Sincerely, Jackie
Gourmet Safari supports BREAKFAST FOR LEARNING – proceeds from
every culinary vacation go to this special charity.
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