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.

Every year Benvengudo invites you to participate in the Olivades, a true Provençal tradition.You will participate in the harvesting of the estate’s olives, as well as a visit to the Moulin de Castelas, which produces Benvengudo’s olive oil every year. You will discover this ancestral practice with the Hugues family, owner of the mill, who are happy to share their recognised know-how here, in the heart of the Alpilles, but also throughout the world!Naturally, the discovery will continue with a tasting of the different olive oils and the discovery of their particularities.This afternoon of sharing continues with a dinner on the theme of olives. Gastronomy and conviviality will be the watchwords of this evening, set to music by the famous gypsy group News Flamenco.Welcoming at Benvengudo & olives’ harvest guided by the Beaupied-Puetzer family15h00 – 16h30Delivery of olives at the Moulin Castelas & explanation of the olive oils’ making process17h00 – 18h00Degustation of olive oils18h00 – 19h00Gastronomic 4-meal dinner with a touch of provencal savors 19h30Cromesquis de ris de veau aux morilles et foie grasMousseline de salsifis à l’huile d’olive de la vallée des BauxVrai jus de cuisson—Le homard juste snacké au piment d’Espelette, tombée de poussesd’épinards, jeunes légumes craquantsBouillon crémeux des carcasses au Yuzu, herbes folles—La selle d’agneau rôtie en viennoise d’olivesCroquette d’épaule confite aux olives noires et herbes fraîchesLégumes d’Antan glacés au jus—Mousse chocolat noir, les olives confites, biscuit à l’huile d’olives,feuille de chocolat et son sorbet——————4-meal dinner, 89 € per guest.Booking : reservations@benvengudo.com or call us at +33 (0)4 90 54 32 54

For connoisseurs, the Alpilles region is a wonderful land that offers PDO labeled products, such as Wine and Olive Oil from the Baux-de-Provence Valley, Broken Green Olives and Salted Black Olives. In addition to its renowned and exported treasures, the Alpilles is a great place for endless gourmet journeys, meeting passionate artisans and exceptional products.Head for the Benvengudo table! Bathed in light when you walk through its door, the hotel’s gastronomic restaurant enjoys a unique setting in the heart of a green environment: the Alpilles Regional Nature Park. In a decor of beautiful stones, wood and linen, Chef Thomas Voisin puts all the colours of the south, the tastes and scents of the garrigue on your plate! This talented Chef defends the quality and flavours of local products. He ensures that its fruits and vegetables come from local gardeners and himself harvests the aromatic herbs in the Domaine’s garden, just like the olives. This fruit with a thousand virtues is also served to the hotel’s guests in the form of a delicious tapenade, an unmissable Provence aperitif that the Chef makes in a traditional way.Can you already hear the cicadas? Hotel Benvengudo proposes a gastronomic experience during a friendly workshop where you will learn how to make a Provencal aperitif: the famous olive tapenade, the traditional anchoïade…. On Saturday, October 12th, Chef Thomas Voisin will be pleased to reveal his tips and share his recipes with you. The workshop will then end with a tapenade tasting and an aperitif to discover the wines of the Baux valley, as a convivial moment to be shared with family and friends!From 12:30 pm to 14:30 pm: Workshop and Aperitif in Provence, price of 80 euros per guest.And for the most gourmets, after a sunny walk in the beautiful villages of Les Baux-de-Provence, extend your culinary journey at the Benvengudo restaurant, the evening. Enjoy the star dish: the rack of lamb from Provence, roasted and smoked with thyme from the hotel’s garden. Its preparation is perfectly mastered by the Chef who lovingly cooks it. The restaurant personnel presents it at the table in a steaming pot before the rack of lamb return to the kitchen for dressage. The meat is tender and melting, the small seasonal vegetables are golden, placed on a garlic-flavoured juice alike a wonderful picture.The gastronomic restaurant of the Benvengudo hotel, an address that makes its guests happy!To book your place, click on the table reservation button, enter the number of persons, the date of 12th of October, time 12:30 and enter the note Aperitif in Provence.BOOK YOUR TABLESaturday 12th of OctoberProvençal aperitif workshop, from12.30 pm to 2.30 pmFor any information and booking : Contact us: +33 4 90 54 32 54Write to us : reservations@benvengudo.com

Sightseeing in Les Baux-de-Provence is a bit like travelling back in time. Imagine yourself in the feudal era, when princes ruled the region once built in the heart of the Alpilles. Here, you will have the impression of diving right into the heart of Provence history.Overlooking Arles and the Camargue, the region owes its charm to its picturesque streets and its exceptional setting, allowing a view from Sainte Victoire to the Cévennes!The place is well named, yet « baux » sounds in French like « beauty », the meaning has nothing to do with the splendor of the place. In Provençal, « baux » comes for « cliffs », which is well chosen for this village perched on a rocky hill, at an altitude of more than 240 meters.Of course, the village can only be visited on foot. It is not a long walk, but it’s rich in historical monuments and various exhibition sites… It would be a shame to leave too soon.When you step inside Les Baux you are immediately seduced by its cobblestone streets, all renovated yet truly authentic. With Renaissance architectural elements, they lead to the Château des Baux-de-Provence, partly built and hewn in the rock. This fortress, symbol of Provencal resistance, bears witness to a good number of rebellions that left marks on its stone and its history. From the top of the ramparts, the sights over the village and the surrounding valleys are breathtaking. So are the views of the sun-drenched Alpilles mountain and on the olive groves too….Back to the streets of the village, you will find on your way many regional craft shops. Provencal quilting, soaps, household linen, olive oil, confectionery and biscuits…There is this famous gift shop with a colourful facade: A La Campanello. Since 1950, it is an indispensable stop to buy ceramic cicadas, lavender bags or Provençal fabrics to bring them back home. For those who want to rediscover all the classics of Provençal gastronomy, there is an old-fashioned decor gourmet boutique: Autrefois. Olives, calissons, canistrelli… What a delight! You will also find a wide range of homemade jams here.After a day strolling through the lanes of Les Baux-de-Provence village, the Benvengudo hotel invites you to continu your Provençal experience. Let yourself go on the deckchairs by the pool, while sipping a cocktail with lavender notes. Your gustatory journey with by completed with the signature dish of the hotel’s restaurant: the rack of lamb from Provence.You can now understand why this small town is one of the most beautiful villages in France.Our little tip: visit Les Baux in September to avoid hordes of tourists. The temperature is perfect and the village is much quieter !

Saturday, July 27, the sea waves invade the Benvengudo for a night! From 7 PM, the hotel invites you to let go on its sunny terrace by the pool.It’s with a Provencal cocktail or another aperitif of your choice that the Benvengudo takes you on a musical journey punctuated by the group News Flamenco. The melodic voices of his singers, the frenzied notes of his two guitarists and the enchanting beauty of his flamenco dancer will follow you at dinner …From the oyster basin to the gastronomic Benvengudo table, find the same freshness and generosity on your plates with the SEAFOOD MENU! The flavors of the sea are invited to the Domaine for a night of seafood tasting.BOOK YOUR TABLESaturday 27th of JulyMusical & maritime evening, from 7 pm to 10.30 pmFor any information and booking : Contact us: +33 4 90 54 32 54Write to us : reservations@benvengudo.com

Look at life through purple-tinted spectacles ! In the company of Elsa Lenthal, creator of lavender wands, pick and wrap fresh lavender from the hotel garden during an afternoon initiation to all the secrets of weaving… After the workshop, you will be able to keep your creation, a souvenir of Provence that will scent your home and revive your memories for many years !Appreciate this friendly moment and taste a homemade cocktail with delicate notes of the famous blue flower, before savouring a dinner specially prepared by our Chef. The lavender will sublimate here and there the flavours of Provencal gastronomy…VIEW THE LAVENDER MENUSaturday 29th of JuneFree workshop from 3pm to 5pm, cocktail and special dinner *For any information and booking : Contact us: +33 4 90 54 32 54Write to us : reservations@benvengudo.com*Free workshop for any guest booking a table at the restaurant