œnogastronomie
La Terrasse & le fournil des Davids
The knowhow at Les Davids continues on the Terrace, where you will taste dishes with ingredients sourced from the estate and its surroundings, and at Le Fournil, our bakery with organic starters.
THE TERRACE
LOCAL CUISINE TO ACCOMPANY OUR WINES
OPEN FROM WEDNESDAY TO SATURDAY AT NOON – SUNDAY FROM 11 AM FOR BRUNCH
Our terrasse welcomes you for tastings and brunches overlooking the vineyards and the Luberon mountains. To accompany your different cuvées, we offer you dishes typical of the region as well as our boards of vegetables, cured meats and varied cheeses. All our products are grown on the estate or sourced from the best local producers. Authentic, delicious local cuisine that accompanies our wines perfectly.
In summer, let yourself be lulled by the gentle Provencal evening and share the enjoyment.
le fournil
A THRIVING ARTISANAL BAKERY
OPEN FROM TUESDAY THROUGH SUNDAY, 8 AM TO 3 PM
Please order 48 hr in advance:
T. 06 40 97 89 50 – FOURNIL@LESDAVIDS.FR
Continue your experience at the Les Davids estate by visiting our bakehouse, an artisanal bakery devoted to baking with organic starters of wheat, spelt or einkorn (a very old variety of wheat, low in gluten and rich in essential amino acids).
There, you’ll find breads, brioches and pastries, focaccias and savoury or sweet tarts, fresh organic seasonal vegetables from the garden, gourmet preserves from the Maison Brémond and other local products.
Our baker, trained in the best schools, welcomes you almost year-round on a schedule that varies with the season.
A POLYCULTURE ESTATE
OUR VALUES & COMMITMENTS
Mindful of respect for nature and living things, our cuisine is primarily developed from the organic products of the estate.
A seasonal cuisine based on sustainable production.
The estate is run according to the principles of polyculture to promote biodiversity, threatened by global warming and the repeated droughts of recent years.
Our crops and the vegetable garden are irrigated solely by the runoff water collected in our retention ponds.
We sow legumes and grains between the rows of vines and crops, avoiding competition of the roots for water.
VIRTUOUS CYCLE
These springtime seedings, like mulch in the winter, limit erosion and enrich the soil. The diversity of planting, or polyculture, attracts insects and underground life. The resulting natural production of “green manure” protects the crops in turn, nourishes microbial life and promotes the presence of small insects that control pests.