"Chefs Thierry Enderlin and Benjamin Higgins are in the garden of Coquillade, an 11th-century Provençal village turned boutique hotel. The garden spans 5,000m² and is fertilized by macerated nettles. The produce includes 49 varieties of mint, 40 varieties of tomatoes, peppers, cucumbers, butternut squash, herbs, flowers, currants, raspberries, strawberries, kiwi, and artichokes. Everything grown supports Coquillade's three restaurants and bar. The hotel features a 300-year-old olive grove producing its own olive oil and honey from 20 beehives. Coquillade is located in the Luberon Valley, an hour's drive from Avignon, and includes 63 rooms and suites, a spa, a cycling center, and farm-to-table restaurants." - Sophie Friedman
