MY TABLE PATHS

“The true cuisine will always be that of the terroir.In France butter, cream and wine will always be the bases”. Paul Bocuse

I have always enjoyed eating good food, and cooking the quality products that I buy. After I settled in Gordes three years ago, I started meeting winemakers, farmers and other enthusiasts who love their jobs, well-done work and good products, in order to offer you, at my table d’hôte, local products and wines that I like.

The aim of this new page is to share my best addresses with you; I imagine that it might be a way for you to discover Luberon, Ventoux and Provence. It would also be an opportunity to wander from one village to another and discover museums and other places of interest.

(This page is being written. Thank you for your understanding. 14-02-18)

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Curiosity

The fruits and vegetables

10 minutes from the house … Sunday morning … at the farmers’ market of Coustellet, boasted by Peter Mayle in his novel “A year in Provence”, producers, market gardeners, farmers and winemakers offer fruits and vegetables, honey, wine, cheeses, fish and meat and seasonal products made exclusively from their farm. Classified as an exceptional market by the National Council of Culinary Arts, I shop here, as well as at the “Naturellement paysan” shop, which is an extension of it every day.

Olive oil

In the Alpilles, in Saint-Rémy-de-Provence, the Moulin de Calanquet has an olive grove made up of the traditional regional varieties: aglandau, salonenque, grossane, verdale and picholine. Its specificity is to produce, in addition to an assembly oil, remarkable monovarietal oils which make it possible to discover the multiple flavors and perfumes of each variety. These oils are the ones I use at my table.

The cheery

Maybe … surely my favorite fruit … between Mont Ventoux and the plateaux of Vaucluse, the cherry of the Monts of Venasque is a reference in terms of visual quality and taste. Burlat, Summit, Belgian, among others, follow each other from May to July … so jam, clafoutis, pie appear on my table.

The saffron

Red gold. Considered the most expensive spice in the world, saffron is the only spice from a flower. It sublimates the flavors of many foods while releasing its delicious fragrance. In the kitchen: the secret is the infusion. I use it for both savory and sweet dishes.

Eggs and poultry

Located at the foot of the Monts de Vaucluse, Poules & Co is a farm in Cabrières d’Avignon, certified organic, located on a land of green oaks, where laying hens and chickens are raised outdoors. Naturally, I get there for my table.

The nougat

Nougat is a confectionery typical of the Mediterranean countries based on honey and almonds. In Saint-Didier, the Silvain family produces nougats and other confectionery products from its beehives, almonds and fruit from its orchards. Nougat farmers, their products meet a set of commitments related to production and manufacturing. Of course, I use their nougat for some of my desserts.

The Banon

Presented and refined in a box of chestnut leaves, the Banon, unique cheese of Provence recognized by an AOC to date, is a raw milk cheese and whole of goat, produced in Haute-Provence. Its name comes from a village between the Lure mountain and Mont-Ventoux. I provide myself at the Domaine de la Haute-Lèbre, help-work establishment.

The candied fruits

Apt, city of agricultural tradition in a country of orchards, has become to the candied fruit what Grasse is to perfume: a capital. Preservation by confectionary appeared in the early Middle Ages, the fruit being then preserved in honey For the Epiphany, the Provençaux “draw the kings” by sharing a brioche decorated with candied fruit … candied fruit Denis Ceccon of the Le Coulon confectionery that I use especially for my amarena cherry sorbet.

The Honey

If the incomparable flavor of a creamy honey sandwich is no longer a secret, honey can be used in a thousand other succulent ways in the kitchen … Lavender, chestnut, or acacia, it appears in good place in my cupboards, and especially the honey of the Demoiselles in Gordes.

The basil

The Ferme aux Basilics in Roussillon, a unique place for epicureans … this little corner of paradise, proposed by Catherine Pisani, is entirely dedicated to this magical plant that delights our taste buds at the beginning of the summer. She perfumes my cooking and yogurts served for breakfast.

The beer

Cereal cultivation appeared in the Mediterranean basin more than 9000 years ago. Their grains contain the reserves of starch, a source of sugar essential for fermentation. Thus, where cereals grow, there are fermented beverages, including beer. And it is with pleasure that I discovered the Brewery Artisanal Luberon in Pertuis, and especially its IPA …

The Pastis

In my opinion, the most powerful ingredient in pastis is neither anise nor alcohol: it’s the atmosphere! However, do not hesitate to taste the remarkable pastis, Henri Bardouin from La Distillerie de Haute Provence in Forcalquier. Composed of a subtle blend of more than 65 plants and spices from around the world, it differs from other pastis by the richness of its aromas.

The Muscat of Beaumes de Venise

Going to Beaumes-de-Venise is the assurance of meeting a passionate and passionate man … Alain Ignace works his vineyard in organic farming, which guarantees a living soil for his vines. And you will leave conquered by its white muscat, of a very fine finesse and its red muscatel, true gourmandise, which is tasted with chocolate or red fruits.

Domaine de Tix

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Domaine de la Ferme Saint-Pierre - AOC Ventoux

In Flassan, at the foot of Mont Ventoux, Paul Vendran works his vineyard in a reasoned fight, with respect for his environment. In the Ventoux appellation, the “Roi Fainéant” is its top-of-the-range cuvée, a blend of the emblematic grape varieties of the southern Rhône Valley: Syrah, Grenache and Carignan.

Ad Fines

Located in Ménerbes and created by Michel Rocher, this is surely the most confidential domain, but for lovers of Syrah, the Domitilla cuvée is simply exceptional. Resulting from very low yield, this wine offers a nice concentration of black fruits and smoky notes. where the mouth presents a superb volume with tannins of a great sweetness. The finish is persistent on spices.

Château La Verrerie - AOC Luberon

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Domaine de la Citadelle - AOC Luberon

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Domaine Les Davids

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Domaine de la Verriere - AOC Ventoux

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Bastide du Claux - AOC Luberon

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Château Turcan - AOC Luberon

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Domaine Fondreche - AOC VENTOUX

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The Farigoule

Perfumed digestive liqueur from Haute-Provence, the Farigoule (which means thyme in Provence), is the very spirit of the scents of Provence. The digestive virtues of thyme make it possible to finish the meal on a light, fragrant and sweet note.

The pear Manguin

For more than 50 years, the Manguin house has been located on the island of Barthelasse in Avignon, with its own orchard on a terroir of sand and silt, swept by the mistral, conducive to the cultivation of a Williams pear , sip of the sun of Provence. The exceptional Williams Pear brandy is a la carte of Les Balcons.

The Corkscrew Museum

Private collections of more than one thousand two hundred pieces collected from around the world, dating back to the invention of corkscrews in the 17th century till today.

The conservatory garden of dye plants

This garden, unique in Europe, allows to discover 250 species of dye plants, from various geographical areas of the world, from which dyes are extracted for dyeing, food, cosmetics and art …

The kitchen garden of a curious

For 30 years, Jean-Luc Danneyrolles has been cultivating a kitchen garden dedicated to curiosity and biodiversity. It collects rare and forgotten varieties of plants and vegetables … You will also have the opportunity to buy on the spot seeds or seeds.

lavender museum

In the heart of the Luberon, the museum offers an immersion in the world of fine lavender, since the harvest, distillation and its use in pharmacy and perfumery. Lavender that I use in cooking and that perfumes the yogurts that I serve at breakfast.

The botanical garden of the Citadelle

On the heights of the Citadelle estate, in Ménerbes, the garden, built on 6 terraces, is home to truffle, medicinal, aromatic, wild, edible and magical plants. The view of the Luberon and the vineyard is superb.

Museum of Wine Arts and Crafts

The museum located within the estate of Château Turcan offers a dive into the world of wine, from its elaboration to its consumption. It presents more than 3,000 objects representative of the profession of the winemakers, vine growers, coopers, oenologists…

Museum of Moulin des Bouillons

Provence … olive tree … olive oil … located on a Gallo Roman site inhabited since 2000 years, the Moulin des Bouillons is an oil mill called a blood mill, using human or animal force, classified as a Historic Monument, the oldest preserved with all its work elements.

 

CONTACT

LES BALCONS DU LUBERON Route de Murs 84220 Gordes France +33 6 38 20 42 13

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Les Balcons du Luberon vus du ciel
Avant d’avoir prochainement le plaisir de vous accueillir, nous vous invitons à découvrir notre maison d’hôtes…
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Les Balcons du Luberon seen by the sky
Before soon having the pleasure to welcome you, we invite you to discover our guest house...
L'eau des Balcons du Luberon en bouteille !
Une eau au goût parfaitement neutre, plate ou pétillante, fabriquée sur place, qui valorise les mets et les vins est offerte gratuitement à ma table d’hôtes et tout au long de votre séjour…
A homemade water is served at the Balcons du Luberon !
A water completely neutral taste, fresh or tempered, still or sparkling, homemade, which promotes the food and wine served is free to my table and throughout your stay ….
Fermeture annuelle
La saison 2016 est terminée et nous préparons dès à présent à vous accueillir pour le printemps 2017.