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Our meals will consist of gourmet regional French foods. In Provence, we will take advantage of the wonderful markets, and use the freshest produce, such as peaches, figs, nectarines, wild berries, lavender, eggplant, artichokes, asparagus, zucchini, olives and herbs, to name a few. We will cook with regional meats, such as lamb from Sisteron, in Provence, and Duck and Foie Gras in the Dordogne. We use local artisanal cheeses and olive oils.
We will rely upon
traditional French recipes, along with a broad selection of regionally
based recipes developed over the last several years in France. Our
leisurely meals will be enhanced by regional wines - all of which will
be customized as much as possible to suit your specific taste.
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Lodging too is customized. Because we will be the only guests in any Inn or Hotel in which we stay (with the exception of Paris), we can tailor the lodging to meet the size and preference of your group.
Each Inn or Bed and Breakfast is charming and typical of the region. Each is in a medieval village or town. Each room can be stocked with whatever specialized products you would like.
Each facility has at least a private garden, scenic area for breakfasts, or dining al fresco, a dining room, large kitchen and lounge. Each room can accommodate two adults, and all have private bath/shower and toilets. Many have views, and some have suites.
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