Local produce and specialities of Provence

  • Strawberries © HOCQUEL A. / coll. ADT Vaucluse Tourisme
  • Nougat © HOCQUEL A. / coll. ADT Vaucluse Tourisme
  • Melon © HOCQUEL A. / coll. ADT Vaucluse Tourisme
  • Saffron © HOCQUEL A. / coll. ADT Vaucluse Tourisme
  • Olive oil © HOCQUEL A. / coll. ADT Vaucluse Tourisme
  • Truffles © BISET V. / coll. ADT Vaucluse Tourisme
  • Olives © BISET V. / coll. ADT Vaucluse Tourisme

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



In the Vaucluse, truffles are a genuine passion: at the foot of Mont-Ventoux, in the Luberon Mountains or in the Popes’ Enclave, everyone awaits the end of November with bated breath to have some idea of the harvest, which lasts until March.
Read more


When we think of Provence, we inevitably think about Provençal cooking and olive oil. Olive trees have been grown in Vaucluse since ancient times and today they still shape the landscapes of the Luberon, Mont Ventoux and the Rhône valley.
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.
See the itinerary around olives

Strawberries of Carpentras

What a pleasure to bite into a juicy strawberry! Eaten by themselves or served with cream or crème fraîche, they delight both young and old alike. The sunny climate of Provence is ideal for growing sweet smelling, crunchy strawberries. They are grown in Carpentras where there are for four preferred varieties: Pajaro, Agatha, Ciflorette (perfect in pastries) and Garriguette (with the most beautiful smell).
In the spring, several villages have strawberry festivals, which are an opportunity to enjoy the fruit and to meet producers:

Melon in Cavaillon

Melon of Cavaillon

As a starter or a dessert, melon is a refreshing fruit, a symbol of the summer in Provence. Melons are a speciality of the town of Cavaillon, where they are harvested by hand from May to September.
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.


Saffron comes from a delicate purple flower and it is actually the stigma which, once it has been dried in a special oven becomes the spice so dear to gourmets.
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 fruits


More than just a sweet, candied fruit is an unmissable delicacy in Provence.
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:



A subtle mix of honey and almonds, nougat is one of the most prized delicacies of Provence. White nougat is tender, soft and creamy. Black nougat is more crunchy and delicately caramelised.
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: