A kitchen garden runs beside the house, and most mornings it is what decides lunch.
The beds of vegetables and herbs lie a short walk from the kitchen door, and they are the first call of the morning. What stands ready that day is what is picked, and the cooking follows the basket in.
Summer brings tomatoes warm from the vine, courgettes and their flowers, aubergine and beans, and a long bed of herbs. Spring offers the first tender greens and wild asparagus from the wood's edge. Autumn turns to pumpkin, the last of the tomatoes, and the arrival of the truffle and the new oil, so a week in June and a week in October taste of two different places.
What the garden leaves to others comes from minutes away, eggs from the village still warm to the hand, honey from hives along the lane, cheese and bread, and the fish landed on the coast that same morning. Children find their way into it on their own, pulling carrots and eating tomatoes where they stand, carrying the day's basket back to the door, learning where a meal begins.
What the garden decides, the kitchen cooks that day. Share what you love before you arrive, and the week is built around the beds and the turning season.
Tell us a little about the week you have in mind, and we will reply personally, usually within 8 hours.
Write to usor speak with the concierge