Before living in Provence and managing this lovely guest-house, Pascale and Bernard owned a restaurant 12 years which was one of the best places to be in the Chamonix Valley.
In Provence they cook Provencal dishes and their own recipes.
Some of our recipes :
"papetons" of aubergine, gratin of courgettes with picodon and sage flavor, preserved garlic, olive oil and sun dried tomatoes, Drome's lamb, peppers, olives and pistou, pistou soup,fois gras with fig puree, fois gras with spices, pan fried cepe mushrooms with truffles, truffle toasts, soup with truffle raviolis, chestnut'cream soup with thin slices of truffle, free range farmyard chicken with wild mushrooms, fig compote, picodon (typical local goats cheese), sage , thyme, and Mediterranean hot mustard
Typical breakfasts are served on the terrace - juice,excellent breads,delicious preserves,yogurt,coffee,fine tea- with an opportunity to interact with your hosts who can offer wonderful advice about the area and beyond
Have a dinner with them, delectable food and wine shared at a common table affords another opportunity

Fresh fish are delivered daily from the famous Poissonnerie Fereyre of Valence, T. Charrier, Oleron's farme produces for us marvellous "fine de claire" oysters, Mrs Deal from Vaison-la-romaine, who was elected best cheese maturing artisan of France, serves us her great cheeses
There is also the possibility of organizing themed wine tastings from the extensive cellar including wines from the Rhone Valley , other French regional and foreign wines, comparing different vintages and grape varieties etc. Arrangements can be made to visit local vineyards and wineries.