Postcards to Rick Steves |
OLIVE OIL TASTING
Since Daniela is from Provence, she knows friends who are able to give us a tour of their olive oil press, Le Moulin à Huile (The Oil Windmill). The owner, Mr. Fourgoux, takes us through the process from olive to bottle. He explains his production is capable of handling 400 tons of press, the process of which takes about an hour. The olives should be cold before the press, he explains. Before pills, a common remedy would be to put garlic in olive oil with herbs and salt and let it sit for ten days.
Our tour ends with a tasting of fresh olive oil -- quite different than what I've had at home -- and an opportunity to browse their store, which sells not only various types of oil, but kitchen products and olive oil-based lotions and soaps. (I normally don't pay much attention to these products. But since I often get dry skin I decided to sample some of the lotions. It worked so well, I didn't need to use lotion again for 4 months!) Another good reason to take a Rick Steves tour: your guides are knowledgeable about your destinations (some even live there!), and you have opportunities to visit locals practicing the crafts they're passionate about. |
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I picked up some cool food and wine tips in Provence, especially from Barbara. Check them out in the Food & Wine page! |
COOKING CLASSES
One of my trip highlights was spending half a day taking cooking lessons with local Barbara Schurenberg, whom Rick recommends in his book. Together with a British couple on their honeymoon, we spend a couple hours whipping up five small courses with fresh produce and herbs from Barbara's garden. Barbara's house has amazing views of Vaison, and the walk through the residential part of town was a good way to see the locals go about their day.
The experience was authentic Provencal: the focus on fresh, local ingredients; an abundance of vegetables, herbs, and olive oil; regional recipes; good wine; and slowing down to enjoy your meal and guests. Chilled red pepper soup, biscuits with Herbs de Provence, quiche, zucchini salad, and clafoutis. Yummy! It was fun to cook, but also fun to get to know each other. Amazing how much you learn about people (and the world!) in a few hours: insights into European living, culture, and business you just won't find in guidebooks. I left the class with my own set of recipes, and even better, new friends. |
EVENING STROLLS
Medieval Vaison's charm is best explored by foot, especially at night, when it is hauntingly lit and the surrounding countryside is dotted with flickers of light. Click each photo to enlarge.