La Bistro Du vin was the first project and restaurant I did on arriving in Provence. It was styled on Hotel du vin where I worked a sous chef before leaving the UK. It was a very cute little bistro also in a cave with a wisteria shaded terrace where it’s served classic bistro food and great local wines by the carafe and bottle, the wine shop was where you could get lost in a little cave where there are old delights and also affordable high-quality wines. Provence was a real eye-opener to the way the French treat the simplicity of food and wine and started the bug to endeavour forward with all the other projects which were in the same village. The food was simple, A plate of perfectly cooked asparagus and olive oil, Tomato salad and basil, Grilled meats and fish with herbs of Provence, Just picked off the tree cherry’s and then made into a soup, local goats cheeses served with freshly picked figs, Foraged mushrooms from the local woods and truffles brought to the back kitchen door by truffle hunters for sale.

We foraged as much produce as possible.

A cooks dream!