The magic of spring has arrived in Provence! Birdsong fills the air, vines awaken with a vibrant green glow, and if you peek closely, tiny grapes already peek from the branches. The olive trees are adorned with delicate blossoms, while cherry, walnut, and fig trees proudly display their future bounty. With each passing day, the sun lingers a little longer, warming the air with the promise of summer.

As the season unfolds, the cultural heart of Provence comes alive. Avignon’s renowned street theater festival explodes with vibrant energy in July, while the ancient Arena of Nîmes transforms into a stage for world-famous musicians.

Imagine yourself immersed in this Provençal paradise

Perhaps you’re picturing lazy afternoons spent basking in the sunshine, evenings filled with laughter and lively performances, and indulging in the region’s delicious flavors.

The dream can become reality! We still have availability in July. If you’re looking for a charming escape to soak up the beauty of spring blossoming into summer, Provence awaits. Call or email us for more information – we’d love to welcome you, Leonard & Esther.

Lukewarm cherry soup for a nice evening in spring

This soup is very tasty as a special starter for a tasty meal in spring. Garnish with a spoon of crème fraîche if desired.

Spring - lukewarm cherry soup, thank to #landleven for the delicious recipy.


500 g cherries, washed and pitted weight
100 ml water
100 ml red wine
25 ml port
1 tbsp sugar
1 tbsp cherry jam
cinnamon stick (1)
piece of lemon peel (1)
some salt and freshly ground black pepper
some lemon juice to taste


Put the cherries in a pan along with all the other ingredients except the salt, pepper and lemon juice. Bring to a gentle boil and simmer for five to six minutes.

Remove the pan from the heat, remove the cinnamon stick and lemon peel and puree the soup smoothly with a hand blender or blender. Strain the liquid through a fine sieve.

Let cool to lukewarm or, alternatively, let the soup get nice and cold in the fridge.

Taste just before serving and season with salt, pepper and a dash of lemon juice.

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