12/10/2023 0 Comments Farm to tables![]() Dine beneath pretty parasols on the terrace, or shaded by century-old plane trees to the chant of crickets. Think locally raised lamb, slow-roasted tomatoes, apricots, and sun-gorged strawberries paired with rosemary. The fruits of this forest can be tasted at the Michelin-starred Restaurant l’Aupiho, where Chef Lieven Van Aken is inspired by the Alpilles region and sources the very best Provençal produce from the immediate terroir and the morning market in Cavaillon. The Domaine’s agro-forestry farm takes pride of place in front of the Castle of Les Baux de Provence, supported by a firm specialising in permaculture. Originally a working farm, the honey-hued Domaine de Manville sits within an 100-acre estate of olive trees, scented wild herbs and lush green fields. Domaine de Manville, Les Baux de Provence – France ![]() ![]() Daily farm tours are also available for guests on request, which unearth the sustainable growing practices followed by the team, and how they utilise one of the most unique growing climates in the world to cultivate crops from seed to plate. All meals are included during your stay so you can experience the many delights of the ‘harvest of the day’ menu. The resort’s team of skilled agronomists and flavour farmers cultivate and harvest over 150 different crops during each season which make the culinary experience at Harvest Restaurant as fresh as you’ll find. With over three-acres of farming land right on property, there’s plenty of space for flavour to grow at Castle Hot Springs, an off-grid oasis with its own organic, closed-loop farm in the Sonoran Desert. The fairytale hideaway even serves Storfjordbrygg, its own locally brewed ale which can only be tasted at Storfjord. Renowned for championing the produce of its Norwegian neighbours, Storfjord works closely with the local community to protect the old farms along the fjords from Ålesund to Geiranger, whilst immersing guests in an array of traditional activities – including visits to a nearby authentic fjord farm, local food safari tours, baking classes, and rustic tasting dinners with Norse storytelling. This secluded Scandi-style retreat on a fjord-fringed hilltop overlooking the Sunnmøre Alps encourages guests to enjoy life at a slower pace, an ethos which is evident on Storfjord’s unpretentious gourmet menu. With a deep respect for the environment, the land and its rich history are the main sources of inspiration for the owners, who envisage a self-sufficient, zero-emissions future for their Sicilian country estate. If you’d like to take the ingredients home with you or learn the Sicilian art of baking, baskets of organic delicacies are available to purchase via the hotel’s e-commerce site dedicated to Susafa-grown produce – including selections for pasta, pizza, and cake lovers, along with access to online cooking classes. Take a stroll around the idyllic grounds of fragrant orchards, before settling down to a picnic of homemade jams, organic oils, freshly baked breads and just-picked herbs and vegetables beneath the cherry trees. Get an authentic taste of Sicily from Susafa, a 200-year-old family-run farmhouse which harvests and presses its own olives and cherries, and where chefs pick herbs and vegetables from the gardens, ready for dinner. The result? Fresh, flavoursome food which is as delicious as it is nutritious… Susafa, Sicily – Italy The ever-growing farm-to-table movement is making menus cleaner and greener, as an increasing number of restaurants favour small-scale farming, close-to-home suppliers, and minimal travel time. Diners are more interested than ever before in the journey of what is put on their plates, where it came from and how it got there. Garden grown, locally sourced, seasonal produce is having a moment.
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