From the gastronomy to de diet cooking, the provencal cook joins together all the agreements on all occasions : diner with sommes friends, brunch in estate, pic-nic, the official reception...

Its savour comes from diversity and the profusion from plants to the powerful odors : basil, marjoram, thyme, rosemary. olive oil, the garlic, onion nd tomatoes constitute the base of it.

Delicacies :

• Candied Fruits, cherries are the most important candied fruits with local production. Apt is the world capital of the candied fruits.

• "Le berlingot", sweetened speciality of Carpentras, family industry since the XIVe century.

• Honey, most characteristic, of very clear color, scented and cremeux, is the honey of lavender. With grilled almonds, sugar, egg white and vanilla, it integrates the ingredients of the famous white nougat