Gourmet products local specialties and wines Grambois

A pastry maker, chocolate maker, glacier, Gérard Cazeau off the gourmands. The address is confidential, nestled around Grambois in the Luberon. Gérard welcomes you in his lab, he works raw materials in the purest tradition: full fruit, full cream, no dyes. His creations are small jewels of subtle aromas, be it his macaroons - a dozen fragrances including the violet, the poppy, the caramel salt, the melon, or the rose and a typical lavender honey - its chocolate truffles, its almond fondants and its ice and glaces. From the fine days, it is a pleasure to enjoy the icy cuts you can enjoy, sitting on the terrace or in the garden in front of its workshop, some summer afternoons on reservation (dates to check out on the site). Cracks,…,…,…, noisette, noisette, noisette… Gérard proposes to give you some tips for the success of the famous macaroons. It organizes workshops over half a day; the equipment is provided as well as the chapeau and deck. We leave the session with the manufactured products (about macaroons) and a booklet of greedy recipes.

Created in 1924 by a dozen wine growers, the wine cellar today gathers around 552 exhibitors for a cultivated area of hectares in the appellations AOP Luberon and PGI Mediterranean. Vineyards stretch on the sunny slopes of the south Luberon, between 200 and 450 metres of altitude, with beneficial climatic impacts: the temperature gaps between warm days and fresh nights give a fine balance to white wines (Secret of a land and a gold medallists at the Paris General Agricultural Competition) and to the aromatic and light rosés. Their red wines are round and fruity, including Secret from a Land and an equally award winning Special Cuvée in 2016. Finally, their sparkling white white whites in PGI Vaucluse, in the bright pale yellow dress, promise you fine bubbles and citrus and citrus aromas at the end of the mouth, perfect for agreement with desserts or as an aperitif.

The estate, which was certainly a Gallo-Roman site and then a Templar farm, has a recent olive grove. The 3,000 trees are still young and the coming years promise larger harvests. But already, the oil (from aglandau, bouteillan, cayon and picholine) is of very good quality, often awarded medals. It must be said that the olives (in organic conversion) are all harvested by hand and brought to the mill very quickly.