Ever since the Greeks and Romans planted the first olive trees and grape vines, Provence has been considered a region for connoisseurs. And their light fascinates in every season - not just painters.
Enchanting landscapes, enchanted villages, picturesque old towns and markets with Provençal delicacies - Provence has it all.
If you also want to sit under plane trees, cross lavender fields, breathe in the scent of lavender, thyme, rosemary and wild garlic, then go on an unforgettable journey of discovery.
Already in March the sun is warming, and suddenly there is a touch of pink, a touch of apricot over everything. At lunchtime there is a happy crowd on the terraces. The sun's rays flood through the still bare plane trees and make the rosé shine in the wine glass. Everything promises joy of life.
Lavender is considered a symbol of Provence. From mid-June to mid-July, the landscape turns into a blue carpet of flowers and huge lavender fields in High Provence, Vaucluse and the Valensole plateau shine in a deep violet-blue and spread their pleasant scent.
The lavender fields do not bloom at the same time in different regions. While the lavender has already faded in some areas, the lavender fields are still shining in other areas.
Lavender doesn't just look and smell good. He can do something! And so it is not surprising that you can buy it in a wide variety of versions - dried, as a scented sachet, scented essence, in soap form, as a spice, as fantastic honey and much more.
The inexhaustible culinary wealth of Provence has a lot to offer:
Fruit, vegetables and herbs in abundance, most olives, the best olive oil, excellent honey, but also goat cheese and air-dried sausages, lamb and bull meat, sweet and dry wines and a variety of sweet temptations.
The clearly Mediterranean cuisine is colourful, fresh and crunchy, rich in vitamins and the dishes are enveloped in spicy scents. An experience for the senses!
The cheeses of Provence and the Mediterranean reflect the landscapes from which they come. With civilization, the goat from Greece came to France and to this day dominates the barren and rocky pastures. The goats roam tirelessly through the mountains and valleys and eat everything that comes under their goatees. They produce very high-fat milk that can easily compete with cow's milk in terms of its water content and proportion of solid components.
The Provençal goat cheeses develop their aroma best in combination with a dry white wine, such as a Coteaux du Ventoux or a Cotes de Provence.
Oh yes, the wines of Provence!
The high sun and the climate allow excellent wines to mature.
Their color shines in an attractive rosé, which ranges from the tone of rose petals to pale salmon to fresh raspberry pink and brings to mind the Mediterranean, colorful tables on shady terraces, olives and pistachio nuts, grilled fish and lamb chops.
The pleasant rosé, which can be served well chilled and with anything without much concern, is a blessing for winemakers and cooperatives because it fills their coffers as quickly as it is drunk.
However, many winemakers have mastered the art of pressing their rosé in such a way that it stands out from the average.
The best winemakers in the region devote themselves with much greater passion to red wines, for which a wide range of varieties is available, with Syrah and Mourvèdre, but also Cabernet Sauvignon, leading the way.
Well, have you got a taste for it?
We have good contacts with wineries in Provence and are happy to give you tips for your personal trip to the land of the senses.