Dining with us

Included in your package price

Breakfast Smoothie or Juice Prior to Cardio Tennis

Continental Breakfast

Tea & Coffee, Juice

Lunch and Soft Drinks

Evening

Amuse Bouch

3 Course Dinner & Cheese course

Glass of Wine. Tea & Coffee & Petit Fours

On Arrival Meet and Greet:

Complimentary Glass of Champagne &

Canapes

In Your Room Complimentary Local Sweet Delights & Flowers

Food & wine are as much as possible Biodynamic or Organic

We cook with the seasons so menus are available each day

Additional soft drinks, wines, aperitifs, digestifs & snacks are available to purchase.

Provencal wines

Enjoying wines with us.....

Stretching from the Mediterranean coast to the foothills of the Alps, and from Aix-en-Provence to Nice’s famed Riviera, Provence’s beautiful vineyards extend over 120 miles across three French departments: the Var, the Bouches-du-Rhône, and the Alpes-Maritimes. They cover a diverse mosaic of terroirs and climates that lend the wines from each of Provence’s appellations a distinct sense of personality and place.

Provence’s first vines were planted over 26 centuries ago, when the Greeks founded a colony in Marseille and established the region’s winemaking culture. This ancient history makes Provence the oldest winemaking region in France, and the wines made by the Greeks are believed to have been the world’s first rosés.

Now, over 600 producers and 40 négociants produce around 160 million bottles a year across the region’s three main appellations – Côtes de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence.

While the region produces small quantities of red and white wines, it is recognised worldwide as the spiritual home of rosé, producing 39% of AOP rosé wines from France and 5.6% of the world’s rosé wines.

Local Culinary specialities

The food of Provence, a picturesque region near the Mediterranean Sea in southeast France, resembles more closely the sumptuous cuisine of Italy than Parisian meat-and-potatoes bistro fare. With emphasis on sun-ripened vegetables, seafood, fresh herbs and a liberal helping of olive oil in every dish, traditional Provencal cuisine blends intense flavors and simple ingredients.

Among the many beautiful Provençal dishes:

Soupe au pistou - a beautiful vegetable soup flavoured with basil and herbs
Bouillabaisse marseillaise - the great Mediterranean fish soup flavoured with saffron
Gratin d'aubergine (called by several different names): sliced aubergines baked in olive oil, with chopped onion and tomato, seasoned with herbs, and sprinkled with grated cheese .
Daube provençal - a beef stew marinated in red wine, with herbs pepper, garlic and olive oil.
Ratatouille - a mixture of vegetables; the traditional Provençal ratatouille is a mixture of tomatoes, peppers (bell peppers), onions, courgettes (zucchini) and aubergines (egg-plant)all swimming in a glorious garlicky tomatoe sauce
Lapin provençal - provençal rabbit stew: rabbit marinated in white wine, then stewed with shalotts, rosemary, thyme, black olives, tomatoes, garlic and lardons
Pissaladière: a sepciality of Nice : an onion and anchovy tart