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.

As the temperature becomes more temperate, it may be tempting to join a match and there are good courts nearby in Goult. The fee is €60 for a week of access and Veronique +33682888404 will give you a key with which you can book a court. There is also a coach Max+33664663778 although he can get quite booked. .

Alternatively there is a tennis coach in Bonnieux, named Sandrine+33661546487.

Finely chopped chives add freshness and flavour to your summer recipes. Always added at the last moment, try them in green salads, creamy dressings and cheeses. La ciboulette also goes very well with eggs, as one of the “fine herbs” used to create an omelette aux fines herbes, along with parsley, tarragon and chervil. You can also add a little chopped chives to the scrambled eggs just before serving.

No one could do without la ciboulette to make a green sauce, one of my all time favourite side dishes as a dip as a fresh sauce for fish or pork or together with just about anything from the BQ.

We have 5 heritage cherry trees on the property: 2 trees (Bigarreau Coeur de Pigeon) with bright red cherries which I eat straight from the trees and 3 trees (Bigarreau Napoleon) with rosy yellow cherries, which are delicious to cook with (and don’t stain your fingers when you have to pit them).

We had a bumper crop of cherries this year. We just couldn’t pick them fast enough. To extend the season, and prolong our enjoyment I make a quick and easy compote which I then enjoy into the autumn on ice cream, yogurt. etc.

The first artichokes from our garden!. As is the tradition in Provence, I picked these young before the choke develops and was able to eat them whole prepared in one of Provence’s most iconic spring time dishes: artichauts a la barigoule, braising them in white wine and olive oil along with with onions, carrots and a bouquet garni of parsley, thyme and bay leaves. . Fresh yet satisfyingly rich with flavour. .From herein it will feature on our spring menu

My first restaurant meal post lock-down was a bouillabaisse: the famous fish stew from Marseille. The ingredients of a traditional Marseille bouillabaisse vary depending upon what fish are available that day and the taste of the chef leading to many disputes about which is la vraie bouillabaisse, but I have yet to be disappointed by our regular pilgrimage to the coast for the delicious signature dish of Marseille.

When thyme begins to flower in early spring, it is at its most aromatic. This versatile herb is delicious in chicken broth or marinades for fish, lamb, veal; Thyme also goes well with potatoes or cheese and works well in butter. As an infusion, you can use fresh or dried thyme. To add flavour to a salad consider flavouring your vegetable oil. .

It is mid February and the almond trees on the property are blossoming. The sight of their graceful beauty fills me with joy. The white-pink petals are scattering through the garden, a clear sign that spring is on its way. After flowering in late winter and pollination by bees, the fruits develop and can be eaten green and fresh between May and July, or in shell in September and October.

The Vaucluse is the top producer of table grapes in France and the Muscat du Ventoux are the most popular black table grape. Table grapes have less acidity and thinner skin than grapes cultivated for wine and the Muscat du Ventoux are particularly sweet and juicy: the perfect before-bed snack in a small bowl of yogurt. Grapes are the only fruit containing melatonin so you are boosting your sleep cycle too.

The long summer evenings are filled with music in the Luberon. The festivals season is underway.

Gordes: Les Saisons de la voix

Lacoste: Pierre Cardin’s Festival Lacoste includes concerts and theatre in the Château et the Carrières.

Ménerbes, Bonnieux et Gordes: Les Musicales du Luberon focussed on women musical artists.

Lourmarin: Festival des Musiques D’été: held is the relative intimacy of the château,

The Provençal Christmas officially kicks off on December 4, the feast day of Sainte Barbe when wheat seeds are planted in shallow saucers which will eventually decorate the dining table on Christmas Eve.

The herbs from your garden are best when used freshly picked, but only a few hardy herbs like rosemary and sage can be picked year round, even in the relatively temperate Provence. Harvesting your garden herbs in early autumn for drying, freezing or oil infusion allows you to enjoy the produce of the herb garden year-round.