Food and Wines served at La Madelène
Your meals will be taken on the terrace or in the chapel dining room at La Madelène or at one of our favourite local restaurants. Our aim is to allow our guests to experience the best of locally sourced seasonal produce.
Luckily our corner of Provence, the Haut-Vaucluse, is blessed with the sort of raw ingredients that gourmets can usually only dream of - black truffles from our neighbour's land, superb local asparagus, lamb from the mountain region of Sault, tapenades from the pungent black olives of Nyons, local Cavallion melons, apricots and cherries from neighbouring farms, fresh figs from our own crop, and not forgetting the celebrated strawberries of Carpentras.
When eating at
A day of wine tasting and travel calls for a decent breakfast - we start the day on the terrace with a choice of bread, fruit and pastries from the local boulangerie and market, served with a selection of delicious conserves, fig, apricot and chestnut and fresh juice.
Lirac Blanc, Domaine Maby 2005
Tavel (rosé) , Domaine de la Morderée 2006
Gigondas, Domaine les Pallières 2004
Condrieu, Yves Cuilleron, 2004
Chateauneuf du Pape, Domaine de la Solitude, 2005
Beaumes de Venise (dessert wine), Domaine Durban 2004
Vegetarian? Let us know in advance and we will make special provision for you
(Please see FAQ's)
When eating at
La Madelène
we like to eat al fresco whenever the weather permits (which is the majority of days between june and early september). Guests gather around our table on the south terrace or occasionally we will put on a barbeque.Breakfast
A day of wine tasting and travel calls for a decent breakfast - we start the day on the terrace with a choice of bread, fruit and pastries from the local boulangerie and market, served with a selection of delicious conserves, fig, apricot and chestnut and fresh juice.
Sample Lunch Menu . . . depending on the season
- Choice of homemade savoury tart (eg three colour tomato with parmesan pastry), traditional quiche, frittata, a salad niçoise or a ratatouille.
- Platter of local charcuterie including jambon cru, sauccisson sec and paté de sanglier
- Choice of salads incuding tomato & pesto, quinoa and salsa
- Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste
- For dessert: almond and polenta cake, grilled peaches or local soft fruits
Sample Wines Served
Lirac Blanc, Domaine Maby 2005
Tavel (rosé) , Domaine de la Morderée 2006
Gigondas, Domaine les Pallières 2004
Sample Dinner Menu . . . depending on the season
- Nyons tapenade and cruditès served with olive and nut breads
- Rosemary and thyme marinated butterflied leg of Sault lamb served with vegetables from the market and our garden, and coriander puy lentils or Provencal Aioli (poached cod, steamed summer vegetables and garlic mayonnaise)
- Selection of local cheese including Picodon, Saint-Felicien and Chèvre frais served with quince paste
- For dessert: homemade Beaumes de Venise ice cream with pear and almond tart
- Coffee and homemade petits fours
Sample Wines Served
Condrieu, Yves Cuilleron, 2004
Chateauneuf du Pape, Domaine de la Solitude, 2005
Beaumes de Venise (dessert wine), Domaine Durban 2004
Vegetarian? Let us know in advance and we will make special provision for you
(Please see FAQ's)