Truffles: the Black Diamond - When living in Provence, how can one not be tempted by the winter diversion of truffle hunting, nor be left unaffected by the dramatic shift at the top restaurants to menus featuring these treasures?

Olive Oil les Baux de Provence - Though some attribute the use of olive oil to an Italian influence, in fact, olive oil has been a main source of cooking oil in Provence -- as well as oil for light and lubricating wheels -- for over two millennia now.

Cave Verger des Papes - At the top of the village of Chateauneuf-du-Pape you'll find the ruins of the Chateau, and just below, the restaurant and wine cellar of the Verger des Papes.

Romana Taverna - Provence is named thus through its historical role as the Provincia Romana, or the Province of Rome. And there is a wonderful Roman restaurant nestled in the ruins of Glanum...

The Honey Collector - When you find Sophie at the market, she generally has a honey from Provence which is made up of rosemary, thyme, wildflowers and a few trees, a honey toutes fleurs from the Camargue...

The Potter's Shop - When we go to visit we are invited back into the potting room, where they throw the pots on the wheel and form other dishes in molds.

The Baker - The Fassy family have run the bakery in Maillane in a direct line for 6 generations...

The Rhone Organic Winemakers - Accross the Rhone and a bit further north you'll find the Domaine de Trapadis on the outskirts of the village of Rasteau. There, the young Helen Durand and his mother Michelle are business associates making some of the most delicious red wines in the region.

Claudine, The Goatcheese Maker - One of the many delights of Provence is tasting the many varieties and qualities of goat cheese.

Joel Durand, The Chocolate Maker - Though chocolate comes from the new world, no one can deny that the French (and the Suiss and the Belgians) have taken it to a new level. One of the most adept in our neighborhood is Joel Durand.