Our annual Olivades event has been a great success in previous years, so we’re delighted to be offering this convivial event again. So, on Saturday 2nd of November, we invite you to enjoy an afternoon of olive-related activities. After harvesting the different varieties of olives grown in our region at the La Benvengudo olive grove in the company of the Beaupied family, the owners, you will discover the CastelaS oil mill in Les Baux, where the Hugues family will welcome you and show you the secrets behind the production of their famous oils. A tasting session will be offered to whet your taste buds so you can make the most of the dinner offered by our Chef on the same theme. The local group News Flamenco will liven up your dinner with a number of songs with a southern flavour. It’s up to you to decide which of the Grossane, Picholine, Verdale, Aglandau or Salonenque will be the star of the evening! Stay program 14:45 Start of Les Olivades – Meet the Beaupied family in front of the hotel reception. 15:00 – 16:30 Olive picking 16:30 -16:50 tea or coffee with delicacies prepared by our Pastry Chef Brice Rolin 17:00 – 18:00 Delivery of the harvest to Castelas Mill in Les Baux de Provence. Explanation of the crushing process. 18:15 Return to the hotel. 19:00 Aperitif and Aperitif and tasting of the Menu des Olivades with live music. Overnight stay in a double room, breakfast included. DateSaturday 2nd November 2024Price Package from 278 Euros per person in a Bastide room or from 300 Euros per person in a Garden room. These prices include dinner – excluding drinks, room and breakfast and the event described above. No prepayment required and cancellation free of charge up to 7 days before arrival. we will pre-authorise your card. For cancellations less than 7 days before arrival, 100% of the total amount will be charged. To book please go to our booking engine and select 2 November, or call +33 4 90 54 32 54 or email reservations@benvengudo.com

Our annual Olivades event has been a great success in previous years, so we’re delighted to be offering this convivial event again. So, on Saturday 4th of November, we invite you to enjoy an afternoon of olive-related activities. After harvesting the different varieties of olives from our region in the gardens of La Benvengudo in the company of Madame Beaupied-Puetzer, you will discover the CastelaS oil mill in Les Baux, where the Hugues family will welcome you and show you the secrets of making their famous oils. A tasting session will be offered to whet your taste buds so you can make the most of the dinner offered by our kitchen team on the same theme. The local group News Flamenco will liven up your dinner with a number of songs with a southern flavour. It’s up to you to decide which of the Grossane, Picholine, Verdale, Aglandau or Salonenque will be the star of the evening! Programme Les Olivades begins at 3pm. Meet the Beaupied family in front of the hotel reception. 15:00 – 16:30 Olive picking 17:00 – 18:00 Delivery of the harvest to Castelas Mill in Les Baux de Provence. Explanation of the extraction process. 18:15 Return to the hotel. 19:30 Gourmet Olivades dinner with live music. Overnight stay in a double room, breakfast included. DateSaturday 4th November 2023Price Package from 297 Euros per person in a Bastide room or from 323 Euros per person in a Garden room. These prices include dinner – excluding drinks, room and breakfast, flask of olive oil pressed at Moulin Castellas and the event described above. No prepayment required and cancellation free of charge up to 7 days before arrival. we will pre-authorise your card. For cancellations less than 7 days before arrival, 100% of the total amount will be charged. To book please go to our booking engine and select 4 November, or call +33 4 90 54 32 54 or email reservations@benvengudo.com

A thousand million thousand scuttles, what fabulous news ! Tintin, Snowy, Captain Haddock and many others are leaving the Moulinsart domain and are coming to Les Baux! For the first time in Provence, you will have the opportunity to experience the adventures of Tintin on a large scale during an ephemeral exhibition which will take place from April 15th to May 1st. The Benvengudo team, like most of you reading this article, were lucky enough to grow up with these comics in our library, or to watch the cartoons on our way home from school. So we couldn’t miss an opportunity to put them in the spotlight. A promotional offer has been launched on our website: an entrance to the Carrières de Lumières will be offered for every stay booked from 17 to 28 April with the promotional code TINTIN*. An opportunity for young and old alike to rediscover our favourite comic book hero and his companions … For more information, we invite you to contact our reservation team by phone at +33 4 90 54 32 54 or by email at reservations@benvengudo.com *Offer subject to availability and excluding weekends  

For the first time at the Benvengudo, for an extended weekend with friends or family, join us for a wine and truffle weekend at Les Baux de Provence.Autumn is an ideal time to discover the richness of our terroir and enjoy the soft pastel-coloured days.Programme for our Wine and Truffle Weekend | 3 Nights – 4 Days– Truffle hunting at our partner’s in the Vaucluse and lunch on site,– A wine tasting with a winemaker from the Alpilles,– A culinary demonstration with a special menu by our Chef around the truffle,– Dinners excluding drinks,– Rooms and breakfasts.Discover the assets of Provence and the diversity of our region.The weekend take place in a small group of 12 people maximum from Thursday to Sunday.DatesThursday 16 December to Sunday 19 December 2021PricesPackage from 677,50 Euros per person in a Côté Bastide double room or from 729 Euros per person in a Côté Jardin double room.This price includes all dinners – excluding drinks – and the events described above. It does not include– Lunches except for lunch during the truffle hunting,– Wine and other drinks,– Transport from the hotel to the cavage and other expenses.We recommend that you come with your own vehicle or rent a car for the weekend.To book please go to our booking engine and select a minimum the dates from 16 to 19 December 2021 (3 nights), or call +33 4 90 54 32 54 or send an email to reservations@benvegudo.com

 In a festive atmosphere, the Benvengudo team invites you to discover the traditional Olivades!An afternoon punctuated by highlights : picking olives on the estate, visiting an olive mill, tasting olive oils and wines from the Baux de Provence valley …To celebrate this day in style, our chef Julie Chaix invites you to discover delicious flavours during a dinner served in our restaurant.The News Flamenco group will accompany us with music.Join us for this special day, conducive to exchanges and the discovery of craftsmanship in the terroir of Provence.ProgramBeginning of the Olivades at 3 p.m. Meet the Beaupied family in front of the hotel reception.3:00 p.m. – 4:30 p.m. Olive picking5:00 – 6:00 p.m Delivery of the harvest to the Moulin Castelas in Baux de Provence. Explanation of the extraction process.6:15 pm Return to the hotel.07:30 pm Gastronomic dinner with music.DatesSaturday 29 October 2022 Saturday 5 November 2022 PricesPackage from 205,50 Euros per person in the Bastide room or from 219 Euros per person in the Garden room.The prices include dinner – excluding drinks, room and breakfast and the events described above.To book please go to our booking engine and select October 29th or November 5th or call +33 4 90 54 32 54 or send an email to reservations@benvengudo.com 

Because your comfort, health and safety have always been at the heart of our priorities, the hotel restaurant Benvengudo has set upa Charter of Commitment, valid within our establishment.TO WELCOME YOU IN COMPLETE SAFETY, AN ABSOLUTE NECESSITYWe have implemented several preventive measures. These include training for all hotel staff in order to scrupulously apply all the recommendations of the World Health Organisation, the Government and Regional Health Agencies.The hygiene rules of our establishment have been adapted so that our teams can work and welcome you in complete safety.Continuous training and controls for our teams• Appointment of a referent in our establishment, to ensure the implementation of protection measures, training of personneland the monitoring of compliance with the instructions;• Continuous training of all personnel in the new procedures with knowledge control;• Display of prevention information and barrier gestures for our personnel;• Reinforcement of the cleaning protocol with disinfectant for the common areas as well as for the rooms, several times a day (in particular door handles, seats, tables, switches, floors…);• Removal of all non-essential objects in the common areas and in the room (newspapers, pens, welcome trays…).A rethought Welcome for your safety✓ Before your arrival• We will contact you to find out your arrival time and limit the effects of crowds;• We ensure the ventilation of the rooms 2 hours per day at least;• As far as possible, we space out at least 24 hours the use of the same room;• All keys / cards are disinfected at each use;• The linen is disinfected as well as the work spaces of the linen;✓ As soon as you arrive• Hydro-alcoholic gel at your disposal in the common areas;• The reception has hydro-alcoholic gel for its work area;• To limit the number of contacts in reception, we propose you to pay for your stay, ideally by credit card, whose terminal is cleaned at each use;✓ For the duration of your stay• Display of information and recommendations in the common areas;• Reduction in the number of seats in the restaurant by ensuring a minimum distance of 1.5 metres between tables;• Application of the room cleaning protocol in compliance with the procedures and use of the appropriate products put in place (disinfection, rigorous and repetitive hand washing of the staff, specific order of passage to ensure optimal disinfection…);• To continue to offer you breakfast (lunch and dinner), hygiene measures are reinforced in our kitchens, in particular:– Wearing a visor is compulsory;– Bactericidal soap for an obligatory hand wash every 30 minutes;– Strict disinfection measures;– Respect of the social distance of 1.5 m;• For your safety and for your health protection, the cleaning of the room is not provided in the case of a stay of several nights.✓ At the time of your departure• Provision of a box or basket to deposit your key / card, for disinfection before each new use;• Sending of the invoice of your stay directly by email;Take good care of you and your loved ones.Updated on May 24th, 2020

Our Chef Julie Chaix let us into the kitchen and she prepares peas from our producer with only five basic ingredients. She explains an easy to follow recipe for home cooking.Peas and honey veloutéChopped onions 250 gPeas pods 1 kgButter 150 gHoney 100 gThyme 1 sprigGarlic 10 gWater 1,5 lSalt according to your tastePepper according to your taste➀ In a pan melt the foamy butter, steam (covered) the chopped onions, with the thyme and crushed garlic.  Add the minced pea pods. Deglaze with honey and raise the temperature without boiling, wet with water and leave to simmer for 20 minutes.Blend the soup with the Thermomix, pass through a chinese cheesecloth while stirring well and put in a bowl on a bed of icePeas Crème BrûléePeas pulpe 355gEggs 2 pcsMilk 2 dlCream 1 dlMint few leaves➁ Cook the peas in water, decant, glaze, drain, mix them to obtain a pulp, add the remaining ingredients and blend.  Place the device in the bottom of the soup plate, sprinkle the chopped mint on each cream covered with cling film, steam at 80°C for 15 to 20 minutes, check the cooking and cool.Peas RagoûtPeas 100 gWhite onion slices 100 gWater 15 clOlive oil 10 clSalt according to your tasteAil according to your tasteThyme 1 sprigCook the onions and peas, season them, add thyme and garlic and moisten with the broth, cover and cook. When the peas are cooked, remove them in a bowl on ice and set aside.Set UpOn the plates where you cooked the crème brulée, add the peas stew and onion slices.Finish by pouring the cooled soup over the whole.Enjoy your meal.