Hilltop Villages of Provence Cycling

All continental breakfasts and 2 evening meals included. Provençale cuisine is a blend of many influences from the plentiful sea, to neighbour Italy and the early Roman occupation. The soil is rich and the climate is conducive to producing a wide variety of fruit and vegetables.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 and 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.

We've hand-picked a lovely selection of hotels for your holiday. The Hotel l'Hermitage in Pernes-les-Fontaines is set in 2 hectares of grounds with a swimming pool and its own orangery; the Hotel les Sables d'Ocre in Roussillon sits amidst landscaped lawns with a relaxing pool area; while La Bastide du Bois Breant in Maubec provides a typically Provencal feel, sitting in its own woodland and boasting a lovely pool.

Services of your local Headwater Representative

Headwater Wine Collection Service

GPS route directions and maps

RideWithGPS navigation app

High quality hybrid bikes

Luggage transfers between hotels