La Bonne Étape
http://www.labonneetape.comPatio des Vignes
http://www.patiosdesvignes.comLes 3 Souquets
[email protected]Cuisine Centr’Halles
http://www.jonathanchiri.comLa Verrière
http://www.chateau-la-verriere.comLa Fruitière Numérique
http://www.lafruitierenumerique.comNumero 9
http://www.numero9-lourmarin.comHotel de Tourrel
http://www.detourrel.comPierre Lilamond
http://www.confiserie-lilamond.comJoël Durand Chocolatier
http://www.joeldurand-chocolatier.frnestled in the middle of vineyards, olive groves and almond trees.
Every Tuesday in the centre of this town local chefs feature
seasonal products and give cooking demos at the farmers’ market,
La Fruitière Numérique.
One of the most memorable meals on this particular trip was at
Numero 9, a small local restaurant in a touristy township. I had
anticipated surly service, jovial noise and tightly packed tables
with decent food — what I didn’t expect was the courteous
hospitality and superb cuisine of Patricia Munsch.
Our final destination in Provence was one of the most
renowned regions, Saint-Rémy-de-Provence. Known primarily as
the birthplace of the Renaissance scientist Nostradamus, and the
place of medical internment for Vincent Van Gogh, the town is alsofamous for its narrow, tree-lined streets, fountains, chic boutiques
and incredibly crowded farmers’ market.
Opened in 2015, the boutique Hôtel de Tourrel is a restored 17th-
century mansion. Whites and beige tones in the spacious suites
and restaurant convey modern simplicity, in contrast to the historic
façade. The magnificent central stairway and high gothic archways
are lit by a whimsical lighting feature made with the mansion’s
former organ pipes.
The hotel’s rooftop terrace is magical at sunset, where you can
sip a glass of local rosé overlooking tiled rooftops and the
beautiful cathedral beyond. Its restaurant, just awarded a Michelin
star this year, is one to watch. Young chef Jérémy Scalia is a
master, using local, seasonal ingredients, enhancing them with
contemporary and classical techniques, and creating truly
beautiful plates.
Two local artisans are not to be missed. Since 1866, five
generations have been producing candied or confit fruits at Pierre
Lilamond’s lovely shop. Entering, one is transported to a bygone
era and kaleidoscope of coloured, candied fruit, from delicate
perfumed strawberries and kumquats to show-stopping melons
and pineapples.
And for chocoholics, there’s the award-winning selection of
chocolates at Joël Durand Chocolatier, uniquely categorized by
letters of the alphabet.
It’s been a couple decades since I last visited Provence and I
realize how much I’ve missed this glorious region. Overall, time
stands still here, but the people and cuisine continue to entice
visitors, including me. Next time certainly sooner than later!Visit
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APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 55
F R A N C E
PROVENCE DESTINATIONS
Vancouver born NATHAN FONG
segued from cooking and catering to
a career as an award-winning food
stylist for culinary print and film
advertising with a distinguished
international client list. For the past
28 years, he has hosted food and travel
segments on the Shaw and GlobalTV
networks and is a columnist for The
Vancouver Sun and the Chinese lifestyle magazine
C Boulevard. http://www. fongonfood.com
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