Autumn at La Bastide
Spring and summer are the most popular seasons here, but autumn also brings its share of surprises.
La Belle Saison des Champignons
If spring and summer are the most sought-after seasons here, autumn also brings its fair share of surprises. Firstly, for the colors that set nature ablaze like a setting sun. Then there's the bustle of life on the estate, in the midst of the grape harvest. And for the truffles, which we seek out in the forest before tasting. Not to mention the location, which captures all the charm of Provence.
From September to mid-October, the estate is in full effervescence, both in the vineyards and in the winery, where all the cultivated grape varieties are harvested and vinified: syrah, mourvèdre, grenache, cinsault, roussane, vermentino, muscat, viognier... The perfect time of year for gourmets and aesthetes who appreciate good food and a bit of freshness.
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Côté Vignes
So you can visit the winery, watch the men at work or even take a pair of secateurs and pick a few bunches yourself. More deliciously, you can enjoy a wine tasting in the cellar or in the vineyards, and take a course in oenology. And don't forget to sample the inspired cuisine of La Bastide de Marie's chef, François Martin, who has worked his way up through the ranks of Michelin-starred chefs. Every day, he creates dishes that are carefully crafted according to the seasons and the market, which he prepares every morning, using herbs and heirloom vegetables grown in permaculture on the estate.
For this reason, he offers sweet berries in juice, syrah jelly and roasted autumn fruits glazed in syrah juice (with grapillons of syrah and other delicately candied seasonal fruits), or his sautoir-roasted rack of veal with fout-roasted potimarron and pan-fried chanterelles escorted by a citrus muscatel jelly.
Autumn is the perfect season for mushrooms, which the chef also sublimates in his refined, tasty cuisine: chanterelles, cèpes... what he calls his "cueillette des sous-bois" (undergrowth harvest), which he pans and then accompanies with poultry jus and grated truffles. For the Luberon is above all the Mecca of this rare and highly coveted mushroom, with the Vaucluse producing 60-70% of the national output and being no less than the truffle-growing office.
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Telephone: +33 4 90 72 54 21
Department to contact:
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Telephone: +33 4 90 72 54 21
Department to contact:
In accordance with the French Data Protection Act, you have the right to access and rectify your personal data, and to object to their processing. For more information, click here
