A culinary adventure to Provence

  • Duration

    9 days, 8 nights
    October 3-11, 2025

  • Location

    Provence, France

  • Maximum participants

    12

  • Price

    $500 (reservation deposit)
    $3650 $2950 (second payment, last minute SALE!)

Provence is famous for picturesque lavender fields, the Gorges de Verdon (the deepest canyon in Europe), Chateauneuf-du-Pape, olives groves, charming hilltop villages, and great food. Bordered by the Mediterranean sea, the Southern Alps, and Italy, this region is one of France’s most seductive. Featuring beautiful and severe landscapes, excellent wines (Chateauneuf-du-Pape!), an abundance of seafood, and a rich agricultural history, Provence should not be missed. However, a good local guide is imperative to find and experience the small farms, cheesemakers, wineries, fisherman, shepherds, and food artisans that don’t cater to the usual tourists to this area. Our local guide for this trip is Maddalena Relli, a Gastronome with a Master’s degree in Food, Culture and Communications and Tour leader for Slow Food’s University of Gastronomic Sciences.

Join us on an exciting Culinary Adventure through Provence; from the fishing villages flanking Marseille and the expansive Rhone river delta of the Camargue, all the way North to where shepherds graze their animals on the lush pastures of the Alps. In between, there is a part of Provence, the inner lands of Alpes-de-Haute-Provence, where agriculture is the main economic activity, and the countryside is still lively and attached to its rural traditions.

$4,150.00

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Pay a deposit of $500.00 per item
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Small Groups

Small groups allow tailored experiences and high level of service.

Meet Local People

Meet local people who will show us what aperitif is and how to eat cheese like the French.

Relax

Relax and don’t worry about finding the interesting spots and people in another language.  We have you covered.

Taste a luxury Bouillabaisse with fresh-caught seafood near Marseille, see the estuaries of Camargue with its rich bird life (including flamingos), wild horses and free-range bulls, as well as rice fields, salt production, oyster farms, and the special wines of the Camargue. Hike along the Plateau de Valensole, passing by a family-run cereal farm to visit the mill and have picnic lunch under the fig tree. Spend the morning shopping at a local farmers market and then participate in a cooking class that evening with the fresh produce from some of Provence’s best farmers. Taste some of France most famous and important wines in Chateauneuf-du-Pape. Learn about the Roman history of Provence, as well as the influence of Spain and the mixing of Spanish and French cultures. Explore the tiny medieval streets of Arles, and be led to a few REALLY good restaurants. Visit some of the most beautiful and lesser known picturesque medieval hillside villages of Luberon, famous for their charming grey and white stone architecture, churches, castles and narrow roads. Forage with an expert for wild edible and medicinal plants or follow a shepherd as they watch their animals graze on the lush mountain grasses.

Let us take you on the lesser known paths of Provence, to meet its people, discover its products, and enjoy its wilderness. A “food safari” that ‘ll take us from farm to farm to the source of some of the best food you have ever tasted. We’ll start from Léa’s and Jean-Louis farm. This is Maddalena’s source of delicious freshly made crème fraîche, milk and fromage blanc. Léa is usually attending the cows, while Jean-Louis is harvesting the fresh organic vegetables. In Forcalquier, the middle ages town of the “four queens”, we will get lost in the maze of tiny streets and buy some freshly baked bread, at Maddalena’s favorite organic boulangerie. Next stop is Antoine’ specialty wine and cheese boutique to choose among his amazing selection. We will head up to the tiny village of Fontienne, of roman origins, it is nestled between the North and South face of the mountain offering an incomparable view on the Durance Valley on one side and the Montagne de Lure (also called the “small Ventoux”) on the other. Afterwards, a short stop at Michel’s barn to get some goat cheese and chat a bit and we’ll head home to enjoy all the delicious products of our “hunt,” and show you how to cook with these amazing products.

In Provence, old traditional farming families, meet new young farmers. Tradition and innovation are both strongly invested in quality productions respecting the territory. Small, mostly family run farms offering delicious products are everywhere…..if you know where to look. French, especially in rural areas, are not the strongest communicators and you need to have a trained eye to spot the signs: a piece of wood with a painted arrow on the side of the street might lead to the best cheesemaker, a piece of paper casually pinned to a tree could promote the best country fair. You need to know where to look, or have good informers as a lot of the communication is still by word of mouth. The best producers here don’t necessarily have the best websites, or Instagram’s; in fact, most of them don’t have one at all. You need someone like Maddalena, who lives in the area, and has the curiosity to explore, to find these interesting and superb producers.

In the afternoon we’ll join the neighbor in her daily hike with the goats. Léa, 25, works for the local cheese producer as a shepherd. Everyday, while leading the flock on their grazing she enjoys the most beautiful views, all the way to the French-Alps. We will follow her in the fields of aromatic herbs, wild thyme and lavender, to share a moment of the most authentic local life. We will finish our day with a stop at the majestic site of Les Mourres, a fascinating moonlike landscape, powerful and somehow romantic. An unforgettable au revoir to a little piece of hidden Provence.

The Luberon mountain: villages perchés and natural elements
A cultural and natural history of the region, including a hike in the Colorado Provençal.

When thinking of Provence the first images that come to mind are purple lavender fields, and pink rosé wines. We think “shabby chic” and French “savoir-vivre”. Images of sweet moments, of vacation, enjoying the sun of South of France, and the breeze of the sea. But the truth is a bit more complicated than that. Provence is a land of strong natural elements that have shaped its land, its history and even its architecture. It is a land of extremes, where the sun shines ‘till it’s too much, and the wind, the “Mistral” , blows so strong that locals respect it as a living thing, a “maitre” dictating on their own life. It is a harsh land, where for centuries the fields were said to produce only stones. But such extremes have been at the origin of its present richness. Its adorable perched villages, bright white to reflect the sun, are today perfectly preserved jewels, examples of delightful architecture. Hidden between the mountains or at the bottom of the valleys we find surprisingly majestic castles and abbeys testimony of the rich history of the region.

Accommodations include local hotels, and charming “Chambres d’hôtes” (Similar to bed and breakfasts). Meals will be eaten in hosted French homes, at the Chambres d’hôtes, as well as restaurant outings, and picnics from the bounty of the farmer’s markets and food artisans.

Hike through stunning and austere white, calcareous,  landscapes that occasionally burst with ochre; red, yellow and orange formations. Share a lunch and glass of wine with famers, learn to cook with the best products of the farmers markets. Dine at delicious restaurants and enjoy the cuisine of Provence. Visit beautiful medieval villages on rocky outcrops. Quaff Chateauneuf-de-Pape and Tavel and learn about the history of “AOC.” See flamingoes, wild horses, and free-range bulls, then taste the briny oysters of Camargue. Explore the bredth and beauty of Provence with food as your lens.

This tour is a “Culinary Adventure” and retains some of the attributes of an “adventure.” There is some flexibility in the schedule to allow for spontaneous events, such as being invited for dinner at someone’s house, following a shepherd into the countryside, an early morning baking session, or a starlit hike. The schedule is generally rigorous with several early (7am wakeup) mornings and late nights (meals until midnight) and usually some sort of physical activity. However, there is time to rest and relax and the tour can be tailored to the groups needs and desires. Each tour is unique.

 

DAY 1 (FRIDAY)

Arrive in Marseille. Marseille International Airport (MRS) by 4pm
Van transport to hotel in Arles (1 hour).
Rest, relax, and recuperate or visit Arles on your own.
Welcome meeting, introductions, orientation
Aperitif
Dinner out in a restaurant hidden in the medieval streets of Arles

DAY 2 (SATURDAY)

Breakfast at Hotel Arles
Visit to the estuary of the Rhone River, the Camargue area
See the rich bird life (flamingos), wild horses, free-range bulls and the agriculture (rice, salt, shellfish)
Lunch of local specialties
Visit to an Oyster farm
Return to Hotel in Arles
Dinner

DAY 3 (SUNDAY)

Breakfast at Hotel in Arles (check out of hotel)
Grasse mâtiné (late start)
Visit to Chateauneuf-du Pape
Wine tasting at two Chateauneuf-du-Pape wineries.
Van transfer to Sigonce
Check into Chante Oiseau Provence
Aperitif
Dinner Table d’hotes “Chante Oiseau.”

DAY 4 (MONDAY)

Breakfast at “Chante Oiseau Provence”
Food “safari” and visit to farmers market to search ingredients for the cooking class
Lunch on your own in Forcalquier
Return to lodging in Sigonce “Chante Oiseau Provence.”
Dinner at Chante Oiseau Provence

DAY 5 (TUESDAY)

Breakfast at “Chante Oiseau Provence.”
Relaxed morning
Simple but beautiful hike with an open wide view of the Plateau de Valensole, passing by a family-run cereal farm to visit the mill and have picnic lunch under the fig tree.
Return to “Chante Oiseau Provence”
Cooking class with ingredients from the farmer’s market
Dinner at “Chante Oiseau Provence.”

DAY 6 (WEDNESDAY)

Breakfast at “Chante Oiseau Provence.”
Van transport to the mountains
Either foraging for wild edible and medicinal plants or
Meeting with mountain shepherds and their flocks
Dinner
Either return to Chante Oiseau Provence or spend the night in an accommodation in the mountains

DAY 7 (THURSDAY)

Breakfast at lodging
Van transport to Luberon area
Visit the beautiful towns and castles of medieval villages
Van transport to Marseille
Check into Hotel
Dinner in Marseille

DAY 8 (FRIDAY)

Breakfast at lodging
Visit to the coast
Bouillabaisse lunch
Farewell Dinner in Marseille

DAY 9 (SATURDAY)

Breakfast at lodging
Check out
Departure for Marseille Airport (afternoon flights are preferable)

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TRIP PACKAGE INCLUDES

  • All accommodations (double occupancy)
  • All tours and tastings
  • Most meals (8 breakfasts, 5 lunches, 6 dinners)
  • All transportation during the trip by private van
  • English translations

NOT INCLUDED

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Testimonials

Cheese! Wine! Crusty bread and saucisson! Alpine views! Friendly French people! Did I mention cheese? These are a few of the reasons travelling with Aaron and Saveur the Journey was such a delight. Our tour was a deep dive into the food culture of the Haute-Savoie with a visit to a boucherie, a boulangerie, a charcuterie, a foie gras producer, a fromagerie and a patisserie where the artisanal producers shared their passion and expertise as well as their products. Our small compatible group of travelers enjoyed meals in private homes and gardens or at unique establishments off the beaten track. Aaron’s relaxed manner and intimate knowledge of the people and food culture of the area made for a unique experience. His love for the people and their way of life was infectious. I particularly appreciated the mix of lodgings including stays in an Alps ski lodge, a charming hillside chambre d’hote, and even a stately chateau on the shores of Lac Leman. When we weren’t eating or learning from one of the food producers, we were hiking and picnicking on Mont Forchat or swimming in the lake or sampling the famous Evian water. It was truly an extraordinary adventure.

“One of the most important features of the trip was that almost all of the culinary related activities were in local citizens homes or businesses. Because of that we learned and enjoyed each experience more than
I can describe. There is no substitute for meeting locals, sharing their stories, their knowledge and in this case their joie de vivre! The hiking excursions were wonderful too. Each outing included local and regional specialty food and wine in a picnic setting in the Alps or wherever our adventure took us that day. One afternoon Aaron told us that he had a surprise. We drove through beautiful villages to
a marina, boarded a replica of a sailing ship that had been used at one time to supply building materials in
Lac Leman (Lake Geneva). We were treated to wine, cheese, conversation and beautiful views on the ship.
I hope to go on other travels with Aaron in the future!”

I had the time of my life! Aaron has lived and worked in this part of France and has maintained those personal and professional connections…all of which contributed to the unique authenticity of the journey. We were hosted to meals in the intimate setting of people’s homes, “off the beaten track” restaurants, picnics in the foothills of the Alps, and fondue set outdoors on a luminous summer evening. We met the cows that made the cheeses we ate, hiked a trail with cowbell “music” sounding in the distance, and enjoyed a clear view of Mont Blanc. We visited local food artisans and tasted the fruits of their life-long passions. I ate new and familiar foods and savored each and every one, in part because they came infused with the respect and love of those who made them.

Amidst these incredible group food and dining experiences, there was also time for more personal solitude that is valued by me, and perhaps others. Quiet time alongside an Alpine stream, morning swim in Lac Leman, meditation in an old church, strolls through Thonon-les-Bains and Yvoire, quiet and not-so-quiet conversations and gatherings with new friends, and a little sip of Armagnac to end each day.

I would recommend this trip to anyone seeking an authentic engaged experience of Haute Savoie, and the lovely food, water, geography, culture and people produced in this part of France. I cannot speak highly enough of Aaron…he is fun, smart, insightful, a good problem-solver, fluent in French and the ways of Haute Savoie, tells great stories, and brings a rich educational and professional background to his work. I would go again anytime!

FAQ

No! French language proficiency is encouraged but not at all required. Even if the only French word you know how to say is croissant you will be fine. We will take care of all translations when needed.

Most meals, transportation within France, tours and tastings, guides, and all accommodations are included. Alcohol, gratuities, Airfare, and travel insurance (highly recommended) are not included

This trip is not suitable for vegetarians, vegans, dairy free, or gluten free diets. Some of our meals will be hosted and it can be difficult for our hosts to accommodate many dietary restrictions. Please contact us if you have any questions

The weather in Provence in the fall is usually mild, with highs in the low 80’s (Fahrenheit) and lows in the 50s.

This trip has a reasonably rigorous schedule as their are so many interesting and fun things to do. Many of the food producers we will visit begin their days quite early so we will have some early departures (like leaving the accommodations by 7:30am). The French tend to dine later than Americans so there may be some later nights (possibly returning back to the accommodations as late as midnight). However there is rest time built into the schedule and some of the activities can be skipped or shortened. Also the schedule can be tailored to each group’s needs and desires.

This trip has several hikes of moderate difficulty that can include rocky terrain and elevation changes with steeper uphill sections and descents. You should have some experience hiking and should be able to hike for 30 minutes without having to stop. Please plan on being in shape when you arrive for the trip. Try to do 30 minutes of aerobic activity 3 times a week leading up to the trip.

Deposit is half refundable until 90 days before the start of the trip, after which it is non-refundable.

Final payment is due 60 days before the start of the trip. Cancellations between 30 and 59 days before the of start of trip are 50% refundable (of total booking cost). Cancellations less than 30 days are non-refundable (100% of booking cost). No refunds will be made if you voluntarily leave a trip for any reason after the trip has begun. The same applies if you leave a trip or cannot fully participate in a trip due to injury or illness. Refunds will be at the discretion of the Company if you are involuntarily forced to leave a trip for any reason. No refunds will be made for any accommodation, transport, sightseeing, meals or services not utilized.  For this reason, we recommend you consider purchasing travelers insurance (try World Nomads), which will cover the cost of your trip in extenuating circumstances.

In the event that Saveur the Journey has to cancel a trip due to the situation surrounding COVID-19 you will be notified and your deposit or trip balance will be applied to a future trip. If you need to cancel a Saveur the Journey trip because you test positive for COVID-19 you will be given a full credit for a future trip until 2026.

If a trip does not receive the minimum number of bookings the trip may not run. Please confirm with us before you purchase airfare or make non-refundable plans.

You will receive a reminder and an invoice to pay the final payment.

Gratuities for guides are not included in the price of you trip and are much appreciated. Tipping is at your discretion. Normally average tips for excellent service are around 15%-20% of the trip cost. Tips are pooled together and shared equally among the guides.

More questions?

Contact us

Our team

Maddalena Relli

Tour Leader

Maddalena has a Master‘s degree in Food, Culture and Communications from Slow Food’s University of Gastronomic Sciences, where she also creates and leads academic tours for current Master‘s students. She also designs and leads Gastronomic tours though her own company in one of Provence’s less known and fascinating areas: the Alpes-de-Haute-Provence.

Aaron Schorsch

Owner- Saveur the Journey

Aaron Schorsch is the owner of Saveur the Journey where he combines his passions of food, travel, outdoor adventures, and culture. He grew up in rural New Hampshire and has lived and traveled extensively in the US and abroad. Aaron is a student of food who has worked throughout the food system from growing seed and farming of vegetables, fruits, and livestock to cooking in high end restaurants and managing farmer’s markets. He loves to talk about, think about, dream about and especially, cook and eat food. He is a member of Slow Food international and has been a US delegate at Terra Madre in Turin, Italy.