À propos

Ce site est dédié à documenter la vie réelle en Provence rurale — les chasses, les récoltes, les repas cuisinés au feu de bois et les rythmes lents de la vie à la campagne.

This site grew from a simple impulse: to document the life that exists here, in the hills and villages of Provence, before it changes or disappears. The hunts at dawn. The long meals that start at noon and end somewhere near sunset. The olive harvest in November with the whole family. The winter truffle markets. The first tomatoes of summer.

It is not about a single person. It is about a place — rural southern France — and a way of living that still works. A life close to the land, close to the seasons, close to the fire.

The cooking here is not refined cooking. It is peasant cooking in the best sense — honest, generous, and deeply satisfying. Wild boar that has been marinated for two days and cooked for four hours. Lamb chops grilled over wood coals. Tapenade made with olives from the tree in the courtyard. These are not restaurant dishes. They are real food.

We also cook South African — the braai, the potjie, the fire cooking traditions that translate perfectly to the Provençal outdoor kitchen. The garrigue makes excellent fire. The wine is better than in the Karoo. The principle is the same: cook outside, cook slowly, cook together.