A SEASON OF ABUNDANCE IN PROVENCE

This is when southern France reaches its culinary high point, played out across its tables and fields, from the eagerly anticipated grape harvest to the foraged wild mushrooms prized by local kitchens. For Chef Noël Bérard, it will always be a time of abundance at La Bastide — marked this year by bringing together Bonnieux’s most renowned chefs for one collaborative evening, and orchestrating a transatlantic exchange of flavour.

Continuing in this spirit of collaboration, La Bastide finds its counterpart this autumn in La Bastide by Andrea Calstier, in New York's Hudson Valley. Marseille-born and Boulud-trained, Calstier folds classical French technique into New York's seasonal produce, while Bérard does the same with the Luberon's own. Different landscapes, the same governing rule: follow what the market offers.

This September, that instinct travels east: Calstier’s Montauk red shrimp, paired with white peach, tomato and marigold, lands on the menu at La Bastide, Capelongue. In October, Bérard’s Mediterranean blue crab and sea urchin, with creamy cauliflower and star anise shore crab jelly, makes the journey back to North Salem.