Celebrated for their practical history in Mediterranean life, Grès (stoneware) has become a sought-after collector's item for its "country chic" charm and rustic simplicity.

Vintage stoneware from this region often dates back to the 19th and early 20th centuries, with several iconic pieces being much sought after for their unique shapes:

-Biot Jars, large, bulbous jars used to store olive oil .

-Gargoulettes and Orjols, pitchers for keeping water cool in the dry heat;

-Tians, culinary bowl, shallow and flared, for preparation and serving

-Confit Pots - containers traditionally used to store meat preserved in fats

The arrival of Spring brings with it a series of pottery and antique markets where I seek out the best examples of the ceramic arts.

The innovation over the centuries is remarkable as generations of potters and artisans, attracted by the regions abundant clay and oxides, have perpetuated ancestral arts .

Names like Faience d’Apt, Maison Pichon, Faience de Moustier et Terre e Provence are known around the globe and sought out by discerning collectors.

19th century Terre de Fer, the finest of which was sold by Emile Provost’s Grand Depot (Marseille) can also be found, often in pristine condition.

Vervaine (Verbena officinalis) is a plant with a history that dates back to before the Middle Ages, when it was highly valued for both its medicinal properties and its reputation as a magical herb.  A "cure-all" in medieval folk medicine, used to treat wounds, fever, and digestive issues in addition to repelling evil spirits.

Verveine is popular in Provence where it grows easily. I keep 4-5 bushes on the property as I just love the scent. By cutting back the pushes in the autumn and drying the leaves, I am able to enjoy the scent in a delicious tisane, all year round. While many prefer an iced-tea which mixes verveine with other herbs such as mint or sage, I enjoy a hot tisane at bed-time, Naturally relaxing, I find Verveine is a precious ally for finding restful sleep. .

Anchoïade is a quintessential Provençal dish, which dates back to the Middle Ages. Typically prepared with a pestle and sometimes served directly in the mortar , it is a savoury paste, made from anchovy fillets, garlic, and olive oil, with added capers, vinegar, or mustard depending on the recipe.

Traditionally enjoyed at Easter, today an anchoïade is enjoyed by trendy Luberonais, as a savoury summer snack at an apéro, alongside grilled toast or crudités.

A refreshing appetizer, it goes well with a fresh rosé from Provence or a light dry white wine

The unique mixed clay technique used to create the Faïence d’Apt was developed by the Moulin sisters in the 18th century and has been emblematic of Apt for almost three centuries. Attracted by the richness of the mineral sources in the region ceramic artists blend the many different clays available in Apt with les ochres of Roussillon highlighting the multi- colours of the clay using a transparent enamel. The different colours of the clay are not only on the surface, but run right through the clay. This technique is kept alive today by several artists who are innovating with this traditional art. Variations on the technique include: terres jaspées and terres flammées

The summer festivals in the Luberon are a delight and there is none better than the Festival International de Piano de Roque d’Antheron which runs in July and August. The main venue is an outdoor auditorium amongst redwoods and plane trees in the Château de Florans Park and there are other concerts 2-3 a night all across Provence, in places like the Silvacane Abbaye, Rognes ancient quarry, Aix-en-Provence Grand Théâtre de Provence, le theatre de Terraces in Gordes and more.

Focussed on keyboard instruments and mostly Mostly classical piano music, it is well worth an evening or two on a warm summer night.

There is something undeniably romantic about sunny screens of the vendange which has started this week in Chateauneuf-du-Pape, the most celebrated cru of the southern Rhone. The appellation takes its name from the time when the poppies were in Avignon and many of the wines are from some of the oldest vines in France. The estates select from a range of 13-15 grape varieties to create some outstanding wines which share the characteristic notes of fresh red and black cherries, raspberries and black pepper. Recently I visited three of the best estates: Chateau Nerthes, Chateaux Vieux Télégraphe, Chateau Mont Redon to sample the products of their beautiful terroirs.

Aubergines (or eggplants as they are known in North America) are the ultimate summer vegetable, adding colour to the market stands all through the summer. Look for a smaller aubergine (less water) and one with a dark glossy skin and a firm texture when touched. Loved by chefs for the ability to taken on flavours, they are easy to prepare for the barbecue or as an ingredient in such Provencal specialties as ratatouille or caviar d'abergine (an eggplant dip) which is much enjoyed by the locals in Provence.

Summer’s arrival unveils a new selection of marine delicacies in Provence: la dorade (sea-bream), les sardines, la sole, les anchois, le mulet, le rouget, le bar, le maquereau, le lieu jaune (pollock), le merlan (whiting), turbot, le thon blanc are all local and at their best right now.

One of my favorite fish in summer is dorade grise, a sought after salt-water fish, native to the Mediterranean, known for gracing the classic bouillabaisse de Marseille, but even more delicious when grilled or baked, as it stays succulent with full rich flavour.

A few years back we were greet in the Spring to the screeching sounds of a male pheasant. Apparently he was seeking to attract hens to his domaine newly set-up on La Raffine. His screeching and strutting about every morning and evening quickly became a source of amusement and we sought to learn as much as we could about our new neighbour.

Years later, Alphonse thinks he owns the place. In some cultures, the pheasant is considered a symbol of good fortune, abundance, and prosperity, as well as a representation of beauty, elegance, and grace so we take it as a compliment that he has decided to make his residence here.