Recently Chris Skilling, our Director of Worldwide Product, was inspired by a typical Provencal meal prepared by VBT Trip Leader Vero. Check out his post below.
“Food is my religion!” exclaimed Vero as we discussed the prevalence of processed food. Even in France. “Never in my home,” she offered up. We were in her garden, behind her home in Avignon. The heat of the day had passed, and a table for four was being set on the patio. My offer to help was met with instruction in setting a table “the French way” (fork with tines facing down to the left of the plate, knife on the right, spoon at the top of the plate and only with dessert).
We were in for a treat. Vero is a veteran VBT trip leader, and a trained French chef. She had prepared dinner for us, using fresh ingredients bought at the local market that very morning. While her meal preparation certainly differed from my own, I learned that this is how Vero operates whenever she is cooking, even if just for herself. Food is better than religion, I’m thinking!
The food was chosen for its color on the table. Each ingredient is included to complement the others. Wine is selected and attention is paid to what is in-season and fresh. The result is a meal that appeals to the eye as well as the tongue.
The evening raced by, time passing too quickly, and it was all just so enjoyable.
These wonderful food experiences (they are, after all, so much more than a meal!) took place over and over for me during my four days in Provence. Sitting down to fresh food, prepared thoughtfully and presented with care, had breathed new life into something that had become all too routine at home.
Meal time in Provence had reminded me of just what taking an active vacation is all about. Why not join Vero on a VBT biking or walking trip in Provence, and be inspired too!
An aperitif of Pernod & water on ice
A chilled Semillon (white wine)
Locally grown olives
Fig spread and hard cheese
The day’s bread, grilled with olive oil
A local Merlot (red wine)
Roasted red and yellow peppers
Beef Daube (slow cooked Provencal beef stew)
Cheese tray, including a local Banon