Exploring Provence's Luberon Valley By Bike (and Car, and Foot)

"Rooted in Coquillade’s sprawling 5,000m² estate garden, this restaurant leans hard into local, seasonal cooking: produce from dozens of mint and tomato varieties, peppers, cucumbers, butternut squash, berries, herbs, and frequently harvested artichokes funnels straight to the kitchen, with an additional 30–40% of vegetables in summer sourced from nearby farmers. The team uses the property’s own olive oil here (the Italian venue uses Italian oil), and honey from the hotel’s 20 beehives sweetens things in good years, with local apiaries filling the gap when needed." - Sophie Friedman