The fruits
The Carpentras strawberry has been a registered trademark since 1987. From the end of the 19thcentury , strawberry production quickly took root in the Comtat Venaissin region.
At the beginning of the twentieth century,cherry production took over from olive trees decimated by frost. Orchards spread out at the foot of the Ventoux, in the Nesque valley, on the Venasque mountains and in the Calavon valley.
The melon appeared in Provence as early as the Middle Ages. Famous people visiting Cavaillon between the 16th and 18th centuries were presented with melons as gifts.
Muscats are the jewels in the crown of this terroir, between the Ventoux (now boasting an A.O.C since 1997 and an A.O.P since 1999) and the Dentelles de Montmirail, for which Beaumes-de-Venise wines are renowned.
Cereals and vegetables: the basis of the diet
Cereals (wheat, small spelt) are widely consumed in the form of bread and pastries. At breakfast, as an aperitif, the slightly thick bread dough cake topped with grilled bacon and olives known as fougasse is savored: not to be confused with a variant known as pompe à huile!
Vegetables, long supplied by the garden, are served in salads, tian or soups, including the famous pistou soup made with garlic and basil.
Asparagus has been enjoyed since Antiquity, then disappeared in the Middle Ages, only to reappear in the 16th century for its aphrodisiac virtues. Asparagus cultivation developed in the Vaucluse region, from the Durance valley to Cavaillon.
The Pertuispotato, whose cultivation dates back to the 18th century.
Tomatoes. Vaucluse is the2nd largest producer of tomatoes in France and 1st for canning.
Truffles. Vaucluse accounts for 70% of the region's truffle production. From November to the end of March, truffles can be found on the markets of Carpentras and Richerenches.
Meat reserved for the festivities
Lamb from the Luberon and Pays de Sault is a traditional Easter meal.
Mont Ventoux pork, a heritage of peasant society raised in semi-freedom on the Plateau de Sault.
The olive in all its forms!
The olive, star of the Vaucluse, symbol of Provence, warmth and sunshine, is a delight as an aperitif, in a salad or in cooking. Provence olive oil, recently awarded the AOP label, is an indispensable ingredient in local cuisine, for good health and for the dishes concocted by the region's chefs.
The little Provencal sweets!
We can't talk about Provençal specialities without mentioning those included in the list of thirteen Christmas desserts: black nougat and white nougat (each family makes its own nougat on the farm, using honey from its bees and almonds from the orchard), raisins and candied fruit from Apt, ambassadors for the Vaucluse region. Papelines from Avignon, berlingots from Carpentras. Quince paste, made from quince pulp mixed with about the same weight of sugar, is one of Vaucluse's leading products.
To get your hands dirty
Jigerine jam with lemon
Also known as gigérine, barbarine, méréville or citre.
Ingredients for 4 kg of gigérine: 1.3 kg sugar, 2 untreated lemons, 2 vanilla sticks, 2 gelatin sheets.
Peel and dice the jigérine. Place in a pot with the sugar and vanilla. Add the lemons. Leave to stand overnight. The next day, cook for 1 hour over medium heat, then add the 2 sheets of gelatin. Test by taking a spoonful of jam and pouring it over the edge of a plate. If it sets, it's ready!
Les croquants
Ingredients for 8 people: 400 g flour - 250 g whole almonds - 125 g sugar - 4 eggs - 2 oranges - salt
Mix the ingredients together and add the eggs. Shape the dough into small balls and slice. Arrange on a dish. Drizzle with orange juice. Place in the oven and, when you turn them over, drizzle with more orange juice. Bake at 180°C for 15 min. Baste one last time. Serve at the end of a meal with coffee.
The great chefs of the Vaucluse
Stars are awarded to these fine restaurants:
Pollen in Avignon
Le Vivier in L'Isle-sur-la-Sorgue
La Petite Maison in Cucuron
La Closerie in Ansouis
Auberge la Fenière with Reine and Nadia Sammut in Cadenet
La Table de Xavier Mathieu in Joucas
La Bastide de Capelongue** in Bonnieux
L'Oustallet in Gigondas
La Mirande with Florent Pietravalle, Avignon
La Vieille Fontaine in Avignon
La Mère Germaine in Chateauneuf-du-Pape
From wine to liqueur to artisanal drinks
The wine. It's mainly red wines that make the reputation of Vaucluse wines. A wide range of heady, perfumed, tannic wines, with fruity, peppery notes that improve with age, but not only that... In Luberon, there are light wines that can be drunk young. Liquorous are the natural sweet wines of Rasteau or Beaumes-de-Venise.
Liqueur. Always respectful of the land and the vines, Vaucluse produces: muscatel wine eau-de-vie based on the methods used for armagnac and whisky, balsamic vinegar and pear eau-de-vie, produced since 1957 by Maison Manguin, which runs its orchards on Barthelasse Island (Avignon)
Blonde, white, amber, Vaucluse craft beers are on the rise
Craft breweries are developing successfully, thanks to the initiative of amateurs who initially made their own beer in their kitchens, then in their garages. Over twenty microbreweries or craft breweries have been set up in the département in the last five years, including Mont Ventoux in Carpentras, Comtat in Mallemort du Comtat, Luberon in Pertuis, Chante Grenouille in Séguret and Brassins de Rustrel.
