Quince festivals and truffle markets: Why Provence is better in shoulder season

While overseas visitors flock to nan southbound of France successful summer, locals successful nan cognize for illustration to prevention Provence for nan autumn.

When nan formation crowds fade, nan Var region transforms. In Cotignac, immoderate 230 metres supra oversea level, nan aerial cools and life slips into a slower rhythm.

October brings nutrient festivals and markets brimming pinch seasonal delicacies to what is known arsenic 1 of nan astir beautiful villages successful France.

Here’s really to make nan astir of premier play successful a Provençal village.

Visit 1 of France’s astir beautiful villages this autumn

Cotignac is simply a clutch of 16th and 17th-century houses painted successful lukewarm ochre and yellowish tones pinch ray bluish shutters.

The village is surrounded by luxuriant wood and backed by a soaring cliff look known arsenic nan Rocher (the rock).

This limestone crag is an imposing 400 metres agelong and 80 metres high, and tally done pinch troglodyte caves.

From nan Stone Age, nomadic tribes of hunter-gatherers settled connected nan heights of nan cliff, utilizing its vantage constituent to predominate nan vale below.

The first inhabitants of Cotignac settled connected nan onshore supra nan rock, but successful nan Middle Ages nan organization decided to relocate to nan ft of nan cliff.

The hamlet grew, and nan main church, nan Église de l’Annonciation, was built successful 1266, notable for its atypical destruction and its expansive organ.

In nan Middle Ages, 2 Saracen towers still visible coming were built connected nan clifftop arsenic lookout points to protect from invaders.

Quince festivals and truffle markets

In October, nutrient is simply a superior matter for nan inhabitants of Cotignac. Markets overflow pinch figs, chestnuts, and late-harvest grapes, while nan extremity of nan period brings nan much-awaited yearly Quince festival.

This beloved contented sees nan village quadrate filled pinch stalls cooking and trading nan fruit, which has been cultivated locally for hundreds of years, successful each forms imaginable.

You tin find quince baked into cakes, made into jam, strained into jelly, and brewed into alcoholic beverages.

There are besides tastings, a boules competition, a concert, and a parade pinch participants dressed up garishly arsenic quinces.

As nan twelvemonth moves into November, truffles return centre stage. The play is unofficially opened by nan Aups Truffle Market connected nan 21st, conscionable 20 minutes from Cotignac.

Here, locals, chefs, and gourmands stitchery to sensation and bargain nan year’s first “black diamonds”.

Discover seasonal cooking astatine a historical hotel

Epicurean travellers tin delve further into nan region’s seasonal nutrient astatine Cotiganc’s Lou Calen, which first opened arsenic a edifice successful nan 1970s and was precocious transformed into an eco-resort.

The historical chromatic walls and rustic features belie nan forward-thinking biology policies of nan property, which see utilizing renewable energy.

Sustainability besides defines Lou Calen’s culinary offerings. The onsite restaurant, Jardin Secret, received a Green Michelin star this year, which recognises eco-responsible gastronomy.

Chef Benoit Witz sources each his products wrong a 60-kilometre radius.

In October, nan edifice joins nan colony successful exalting seasonal delicacies pinch various events. On 9 October, France celebrates Le Grand Repas, a nationwide culinary event, and Witz will connection a one-off paper that honours nan region’s autumn harvest.

During nan aforesaid month, nan saffron flowering begins. Guests tin return portion successful nan harvest and study really nan delicate flower is prepared for preservation.

Later successful nan year, guests tin task into nan forests of Aups pinch truffle shaper Lisa Canut. Guided by her dogs, they study nan creation of truffle hunting earlier returning to Lisa’s location for a tasting.

“Summer shows you Provence’s beauty,” says Graham Porter, Lou Calen’s owner. “Autumn and wintertime show you its soul.”