THE MAGIC OF PROVENÇAL MARKETS: A TASTE OF TRADITION

Market days are woven into the calendar of daily life here, and each town brings its own character to the stalls.

• Apt — Saturday mornings. One of the largest and oldest markets in the Luberon, known for candied fruit, truffles in season, and a lively crowd that spills through the old town.
• Aix-en-Provence — Tuesday, Thursday, and Saturday. A grand, tree-lined affair around the Cours Mirabeau, mixing fresh produce with flowers, linens, and Provençal ceramics
• Lourmarin — Friday mornings. Explore the bustling Lourmarin market, one of the most picturesque in Provence, just steps from Le Moulin, where you can unwind in an elegant, village-style retreat
• Gordes — Tuesday mornings. Set against the hilltop village's stone façades, with a smaller, more intimate footprint than Apt or Aix
• Roussillon — Thursday mornings, seasonal. Modest in size but memorable for its setting among the ochre cliffs
• Bonnieux — Friday mornings. A village market with a strong local following, heavy on seasonal vegetables and cheese
• Luberon villages more broadly — nearly every commune holds a weekly market, so it is often possible to find one within a short drive no matter the day.

Stalls typically wind down by early afternoon, so arriving before eleven gives the best selection and the coolest hours to browse.

After a morning exploring the vibrant stalls of Gordes or Aix-en-Provence, return to Capelongue for an exquisite Provençal dining experience where the flavours of the market are reimagined with elegance and creativity. The kitchen's approach mirrors what draws people to the markets in the first place: produce treated simply, with the season doing most of the work. A sommelier-led tasting is a natural way to extend the afternoon, pairing local rosés and reds against dishes built around whatever the morning's stalls had to offer.

For a quieter version of the same idea, some properties can arrange a picnic built entirely from market finds, or a private chef tasting that turns the morning's haul into that evening's dinner.

• Bring a basket. Woven baskets are sold at most markets and are far more practical than plastic bags for produce, bread, and bottles.
• Carry small notes and coins. Many stallholders, especially for smaller purchases, prefer cash.
• Go early. The best produce and the coolest temperatures both favour a start before eleven.
• Ask before you taste. Cheese and olive vendors will often offer a sample, but it is polite to ask first at busier stalls.
• Leave room to wander. The side streets around the main market square often hold smaller stalls worth a detour.