Hotel Bastide de Lourmarin
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... another 30 minutes. Just before serving, sprinkle the ragout with the reserved pancetta. Serve hot.
Roasted Brussels Sprouts with Balsamic Vinegar & Honey - 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
· 3 tablespoons extra virgin olive oil
· 3/4 teaspoon salt
· 100 gm lardons (smoked Pancetta)
· 1/2 teaspoon freshly ground black pepper
· 1 tablespoon balsamic vinegar
... to abandon a drive down the infamous Lourmarin road to see the Roman sunburst bridge. We have passed it twelve times in the last fortnight and this time we were going to photograph it. I'll pinch someone else's photo.
We spent the afternoon packing for an early start tomorrow morning. We plan on being fully packed by 6.00 pm so that we can go out for dinner tonight.
... stands on the spot of Petrarch's house today. Following this attack, the village and valley fell into oblivion. Thought of as a wild place, it was avoided through the 16th and 17th centuries. Vaucluse was again popularized by a duel between the famous Honoere Gabriel Riqueti and Louis-Francois de Galiffet. A letter published by Riqueti brought fame to the area again, and a column was built to honour Petrarch in the eighteenth century. In ...
... was a ruin in the early 1900's when an industrialist bought it and began restoration. He was killed in a car accident in the 1920's and he bequeathed it to the Académie des Sciences, Agriculture, Arts et Belles Lettres under condition that it should be transformed into a trust, which would support young artists.
Part of the support of young artists is that in summer, the oldest part of the ...
... back at the Cours Mirabeau around 6:00, after a truly magnificent day in the Provençal countryside, while sharing the company of a charming and knowledgeable companion. If this day had a flavor to it, it would be that of crème brûlée! Although Dee had a very full day, she tolerated the walking very well, and even had enough gas left in her tank to prepare another one of her delicious dinners (with fresh Provençal ingredients, bien sûr!)