Cotes Du Ventoux Cycling

All continental breakfasts and 4 evening meals included. Whilst not the most sophisticated of the French cuisines, most dishes use the excellent tasting local fresh produce. Cooking à la Provençale uses local olive oil, garlic, peppers, tomatoes, courgettes, aubergines and wild herbs, all ripened by the sun to give an intensity of flavour. You can browse among the colours and smells, and make picnic purchases at the lively local markets. The proximity of the sea makes fish and seafood an important element of the local cuisine. Regional dishes include the famous bouillabaisse, a rich fish stew served with aioli and rouille; the bourride – a lighter version of the bouillabaisse; pistou soupe (summer vegetable soup with a blend of garlic, basil and olive oil); authentic ratatouille, large colourful salads an delicious courgette flower fritters. Tapenade and anchoïade are savoury dips made with local olives and anchovies; pissaladière is an onion tart with olives and anchovies and is very likely to have come from the Romans. Making wine, particularly rosé, has been Provence’s specialty for a long time. The grapes and soil throughout the region vary a lot, but the hot, sunny and dry climate is ideal for the local wines. The local red grape varieties are used because they cope well with strong sun exposure and poor soils: Carignan, Cinsault, Grenache, Mourvèdre, Syrah, Tibouren and Calitor. The rosés are made out of the same varieties but the musts only macerate for a few hours so the fruits’ skin don’t darken the juice or release too many tannins.

Air prices include our standard flights/transfersTransfers included from Avignon TGV train station at 13:19, and back to Avignon TGV train station at 11:50. Alternative transfersIf you require alternative transfers (because you will be arriving at a different time to our standard flights), then we can usually arrange these for you (there may be an additional charge).

We've hand-picked a great mix of hotels for you, each with a swimming pool and each offering fine Provencal cuisine and cellars full of local wine. In Pernes-les-Fontaines you stay in a 19th century stately manor house surrounded by landscaped gardens; in Montmirail your hotel is a 17th century villa tucked between vineyards and olive groves; then in Mazan you stay in a 18th century chateau, the former home of the Marquis de Sade.

Headwater wine service

Route notes and maps

High quality bikes