Local produce and specialities of Provence
Vaucluse is one big vegetable garden...
... and whatever the season, its best produce can be found on the market stalls.
Strawberries, asparagus, cherries, melons, figs, apricots, muscat grapes, garlic, black truffles, spelt (mountain wheat), olives, aromatic herbs and saffron. Put a bit of Provence in your basket full of flavours!
Locale produce not to miss
To learn more about olives, we have created an itinerary which visits the oil mills in Vaucluse: each stop will be an opportunity for you to talk with the olive growers or, from November to January, to help with the harvest and make olive oil.
In the spring, several villages have strawberry festivals, which are an opportunity to enjoy the fruit and to meet producers:
Melon is usually eaten raw with cured ham or Muscat de Beaumes-de-Venise. It is popular as a candied fruit and widely used by our confectioners in the Apt region. Melon has also become the speciality of the chef Jean-Jacques Prévôt, who, in his restaurant (an old melon warehouse) serves different melon dishes including the surprising "Summer Mac Prévôt", a hamburger made with melon.
With its medicinal qualities, saffron treats hypertension, coughs and heart disease.
To find out more about the secrets of this spice or to help with picking, there is nothing better than meeting with the producers:
Candied fruit making is an art which requires special skills, patience and care. Melons, cherries, apricots, peaches... are selected from among the most flawless the orchard has to offer.
Dipped in sugar they are one of the special 13 Christmas desserts. Is your mouth watering? Then go to one of our sweet shops:
Made from almonds, whose trees fill Provence with their beautiful flowers in the spring, and honey, usually produced in the Provençal garrigue, nougat is the result of perfectly combining these two delicacies.
Two confectioners invite you to come and taste their nougat and visit their workshops: