Recipe ideas

• By Edouard Loubet - Rack of smoked lamb, in wild Claparèdes thyme, roasted in a cast-iron casserole dish, with a light infusion of Farigoule thyme

• By Edouard Loubet -Strawberries, with a drop of red sage wine, served with curdled goat’s milk ice cream

• Pistou soup from Pays d’Apt

• By Edouard Loubet - Ecrasée of Ratte potatoes with vacherin cheese and Claparèdes truffles, with Mona Lisa tagliatelle, steamed in white wine