The Experience

A Flavorful Journey in the Luberon, Les Baux & Windswept Alpilles

“Provence is made for cooking,” raves writer Luke Barr in Travel + Leisure. “The markets, fruit-and-vegetable stands, butchers, fishmongers, bakeries, and cheese shops all have the best stuff imaginable… Staples like wine and bread are transcendent.” On this unforgettable trip, you’ll walk in the very forests, fields and orchards that nurture each flavorful produit du terroir. You’ll sample vintages where the grapes are grown. And expand your culinary repertoire alongside our charming local friends. Provence was made for this. Learn secrets of classic Provençal dishes from a Michelin-starred chef Private tastings of the best local wine, including delicate Côtes du Luberon Olives, goat cheese, herbes de Provence and other classic Provençal specialties Postcard-perfect routes through limestone hills, perched villages and vineyards Walk with local art historian Marie-Charlotte Bouton, a van Gogh expert


DAYS 1-2 Sip, taste and savor—Michelin-starred cuisine and sublime local wines await There’s no better place to kick off your trip than at La Bonne Etape, our charming 17th-century accommodations Join the hotel’s own Michelin-starred chef Jany Gleize on a walk through the organic kitchen garden The perched villages of Gordes and Roussillon are yours to discover en route to your home in Joucas Explore the Monday market at Forcalquier, backdropped by a 12-century cathedral Roll up your sleeves during a private cooking class taught by chef Gleize in his kitchen. DAYS 3-4 Voyage further into the Luberon Valley—the land of honey, lavender and cherries immortalized in Peter Mayle’s A Year in Provence Explore Bonnieux with a local guide, perhaps climbing the 12th-century church tower for views of the valley below Hike past typical Provençal farms and orchards, cypress groves, olive trees and vineyards of the Côtes du Luberon Superb Michelin-starred cuisine awaits at Le Phébus Lose yourself in the wild windswept Alpilles Poised above mysterious caves and eroded limestone, medieval Les Baux is a joy to explore. DAYS 5-6 Walk through pine woodland and along limestone hills, where goats graze on wild rosemary, thyme and sage—herbes de Provence that give the local chèvre its unique flavor Alongside a local art scholar, gaze at the very same landscape painted by Vincent van Gogh over a century ago A Provençal chef reveals how to create regional cuisine using figs, tomatoes, cherries, artichokes and herbs fresh from his garden and the farmers’ market.


The Route

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