Photos
Food
La Louche
- ground floor
- terrace
- upper floors
- views
Food & wine
- markets
- cooking at La Louche
- food
- wine
- restaurants
Seasons
- summer
- autumn
- winter
- spring
Locations
- Caromb
- nearby
- Provence & beyond
POTIRON
Stunning pumpkin at Velleron Marché Agricole.
POMME DE TERRE
La Ratte fingerling waxy, nutty-flavoured potatoes favoured by chefs, and blue vitelotte potatoes cultivated since the early 1800s.
FROMAGE DE CHEVRE
Goat’s cheese made in the Drôme at Col d’Espreaux.
TRUFFE
Buying a truffle at the Richerenche market. 80% of truffle production occurs in the Drôme, the Vaucluse and the Alpes de Hautes Provence.
ESCARGOTS
Freshly prepared snails available at good traiteûrs including Le Fruitier de Saint Agricole in Avignon.
FRISEE
This slightly bitter curly endive makes a flavor addition to mixed green salads.
SAUCISSON
Choose from pork, ass, goat, beef and wild boar flavoured with a range of subtle herbs and spices.
AIL ROSE DE LAUTREC
Pink garlic cultivated and sold in the traditional style of a "bunch of grapes".
POISSON FUME
Smoked fish.
ARTICHAUT
Artichokes imported from Spain.
COCHON
Pig’s feet.
CHATAIGNES and NECTARS
Chestnuts from the Ardèche, wild rosemary flavoured apricot nectar from the Luberon and wild savoury flavoured cherry nectar from Bédoin.