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Cherry It is grown in 21 villages of the Comtat Venaissin and Mont Ventoux area by 110 producers. 2 000 tons of this red diamond are sold each year. Cherry season starts mid May with the Burlat variety and continues through to mid July with different varieties. The Cherry Festival : Venasque - Sunday 27th May - 9am to 6pm. |
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Strawberry Today, four varieties dominate the stalls: - the long strawberries : the Ciflorette and the Mara des Bois - the round strawberries: the Cléry and the Pajaro |
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Nougat Nougat can be black or white. It belongs to the 13 desserts of Christmas. For black nougat, the honey is caramelized and then grilled almonds are added to it. For white nougat, the honey is cooked in a bain-marie. |
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Lavender Two varieties are cultivated on the Plateau de Sault : the true lavender and the "lavandin" or spike lavender. True lavender produces a strong essential oil. |
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Honey Honey is used in the making of many highly appreciated produce like nougat for example, a treat very closely linked to the Provençal tradition and which is amongst the 13 desserts of Cbristmas. |
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Olive oil The olive tree is omnipresent in all the founding myths of the Mediterranean. The Ventoux alone concentrates almost one third of the orchards in Vaucluse. |
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Small spelt It is called the oldest cereal of our Mediterranean civilization. It adapts well to the climate of the Plateau de Sault giving a good quality production even on the driest and most stony soils. |
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Fig The common fig tree has been known for more than 5000 years. It seems that it comes from Asia Minor. It came to France in Caromb by way of Greece and Italy. The fruit is harvested twice a year. . |
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Grapes The AOC Muscat du Ventoux is made with Muscat of Hamburg grapes only. It is very recognisable because of its dark blue, almost black colour and because of its pruinosity, a guarantee of freshness. |
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Truffle Every Friday, from November to March, one of the most important French trading markets occurs in Carpentras. The truffle spreads its perfume on the markets and on the tables of the Ventoux and provides a singular ad powerful note in the olfactory scenery. |
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Cheese The production of cheese in the Ventoux is an ancestral tradition linked to the farming of sheep. Each shepherd had a few goats for their kids and for cheese. |
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Berlingots This striped sweet was created by the personal cook of Pope Clement Vth, the first Pope of Avignon. The true Berlingot is red and mint-flavoured. |
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Vines The Popes of avignon were very enthusiastic about vintage wines and largely contributed to the development of our vineyards. Later, the wines from the Ventoux became guests of honour at the tables of the kinfs of France. |
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Markets Everywhere in the Vaucluse and around Mont Ventoux. Most of the villages have their own local market. |