Food
6 min read
Inside the Avenelle Kitchen
The ingredients, traditions, and people behind our table.
Our kitchen is small, warm and usually smells of bread. It is run by a team who believe that good cooking starts long before anything reaches the stove.
Sourced within reach
Most of what we cook comes from within a short drive: vegetables from the potager behind the house, cheese from a farm in the Luberon, fish brought up from the coast on Thursday mornings.
Cooked with restraint
The menus are short and change often. When an ingredient is at its best, we try very hard not to get in its way.
A
Written at Avenelle
The Avenelle Journal, Provence
(∞)
Keep
Reading
