Experiences
Chef & the table
What the market gives
Quentin, our chef, cooks what the market gives, in the house, that evening: a short menu, written the morning it is served. Lunch under the trees, dinner for the whole house, a class in the kitchen, or the market basket carried for you on Wednesday.
Quentin
I trained at the hotel school in La Rochelle. Cooking in a house is another job altogether: by the second evening I know who takes no salt and who will ask for seconds. What I care about is short to say: the producer’s name on the crate, pastry done properly, and one table of people who have time.
Ways to eat here
The table
Breakfast
Included every morning: bread and pastries from the village, cheese, fruit in season, eggs, jams and lavender honey from the Alpilles, and coffee that keeps coming. Laid inside or outside, and kept there until the last of you appears.
Included every morning
A morning at the market
Go with Quentin while the stalls are still going up: Saint-Rémy-de-Provence on Wednesday, Arles on Saturday, Maussane-les-Alpilles on Thursday for the oil. Carry the basket, taste as you go, and cook it together at lunch.
With Quentin, at first light
From €200 per guest
Dinner in the house
A short menu written the morning it is served, from what the market gave, or the capsule menu we created with Rebekah Peppler, author of le SUD. Quentin cooks for an evening or for the week, for however many are at the house; tell us the dietary needs once and they are held for the whole stay.
Booked ahead
Ingredients charged at the end of the stay
From the garden
At Chabran, tomatoes, courgettes, herbs and figs from the potager; everywhere, our own olive oil, the new oil from November, and the cheese from the hills. What is ready that week is what you eat that week.
Pick it yourself
The long table
One table for everyone in the house, laid under the plane trees, under the pergola or under the vaults when the evening turns cool. One menu, the household serving it. For a celebration at Chabran, forty at one table in the gardens.
One table, one menu
Lunch by the pool
Cold things, plenty of them, left out for whenever people surface: melon and ham, tomatoes, cold roast chicken, a bottle in the ice bucket under the pergola.
On request, for the day or the week
Cellars and growers
Visits to the domaines of Les Baux-de-Provence and Châteauneuf-du-Pape we buy from, with the people who make the wine; a sommelier in the house for an evening of bottles chosen for you; drinks packages for the week, or bottles as you go.
Half a day, or an evening
A class in the kitchen
Three hours with Quentin in your kitchen: a Provençal menu, three courses, then the table. The market first, if you like; the children welcome at the aïoli.
From €250 per guest, from six
By arrangement
Book Quentin before you arrive
He cooks in our houses, and his weeks fill early, in summer above all. Add him when you book your stay; if you are already staying with us, your house manager will see to it.