Food

The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that they have for the other arts, for painting, for literature, and for the theatre.Alice B. Toklas, member of Parisian avant-garde.

The weekly farmers markets in the region will awaken senses. Engage with locals and take pleasure in the abundance of Provençal delicacies that line the bustling streets. Sample an array of aged fromage, goat’s cheese, Roquefort bleu, D’affinois camembert and brie.

Gaze over the catch of the day, oysters and Saint-Jacques scallops, a bounty of fruits and vegetables, colourful displays of fragrant spices and Provençal herbs, varieties of olives, herb-crusted saucisson, crusty loaves of bread, tapenades, and macaroons a plenty.

Join Madame Nicky and Monsieur Edwin, sourcing ingredients from their favourite local markets, and converse with the food producers, who kindly impart their knowledge and share the pleasure and secrets of the local Provençal cuisine.

Whether it’s creating your own culinary masterpieces, or twice a week tasting the Mediterranean extravaganzas at special dinners, experience the delectable flavours dancing across your palates. All dinners, including communal dining are funded by the residency.

Let the produce of the region energise your creativity, as you spend the day in the studio, or en plein air. Pack a picnic of gooey camembert, crusty baguette, and fresh seasonal fruits and alongside other creatives in residence, feast in all Provence and the Moulin de Gréoux has to offer, meandering home with a full and nourished heart as night falls.

I always stopped to look from the top of the valley at the long zigzag of smoke ribbons drifting up from the farms that are scattered along the Bonnieux road. It was a sight that made me think of warm kitchens and well-seasoned stews, and it never failed to make me ravenous.Peter Mayle, A Year in Provence