Farmhouse Escape in Provence

Having expanded from six to thirty hectares of vineyards, the Domaine de Marie has, over the years and under the guidance of the Sibuet family, become a vast mixed-farming estate. The estate’s farm now spans several hectares, featuring not only orchards, an olive grove, and truffle oak plantations, but also a vast vegetable garden, part of which is under glass. Cultivated by hand according to the principles of sustainable agriculture, the garden is home to a wide variety of beautiful vegetables, edible flowers, and medicinal and aromatic plants. “Every year we expand the vegetable section. We practice crop rotation—that is, mixed cropping—a system that farmers have always used logically, as it ensures a constant harvest while preserving soil fertility. We cultivate various types of crops by alternating vegetables, herbs, and trees… ” explains Nicolas Sibuet, a horticulture enthusiast who, alongside his father, has always been deeply involved in the farm’s agricultural and horticultural operations, which are slowly but surely moving toward permaculture. “We practice sustainable and sensible farming because we live in a society that doesn’t need much—except to return to its roots. "Medicinal plants, in the tradition of Provençal herbalists, deliver their benefits in herbal teas and infusions prepared at the farm-lab, a contemporary, green-roofed, semi-underground building: chamomile, verbena, lemon thyme, lemon balm… Some are distilled into floral waters and essential oils, whose benefits and fragrances are enjoyed at the Pure Altitude Spa or in the guest rooms, interiors, and linens scented with the harvests: lavender, rosemary… For the scents follow the seasons, just as, fortunately, does the cuisine at La Table de la Bastide.

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EXPLORE THE TABLE DE LA BASTIDE

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Every day, the menus are crafted in harmony with the changing seasons, harvests, and blooms, with inspiration as a bonus—especially since a second large greenhouse has just been built, in addition to the planting of numerous fruit trees. Plump eggplants, silvery cardoons, Swiss chard with crisp ribs, heirloom carrots, and forgotten tomato varieties—these sun-kissed vegetables are enjoyed roasted, grilled, marinated, or raw at La Table de la Bastide, just like the cherries, pomegranates, figs, currants, and other fruits transformed into homemade jams, juices, or simply eaten fresh. Added to these local treasures are flowers—nasturtiums, borage, violets—which brighten the plates and scent the estate’s honey, produced by some twenty beehives. Naturally, the vineyard features prominently in this natural, wholesome cuisine, with reductions, juices, and jellies made from various grape varieties, as well as vinegars and oils (including the estate’s own olive oil) and numerous preparations made with aromatic herbs. For here, true luxury lies in experiencing, with refinement and authenticity, the “fruits” of this terroir, elevated in every way. A vibrant, sustainable, and committed Slow Life estate.