Olivenhuset the place to stay in Provence

Olivenhuset the place to stay in Provence

Olivenhuset in Provence

The apartment is fully decorated and furnished, it has a spacious bathroom with an Italian made shower. It also has a kitchenette with all the essentials; cooker, percolator, and a coffee machine. The main area is delicately decorated by a reputable Interior artist, all ‘Provencal’ style to make you feel the right surroundings.

Enjoy your privacy in the ground floor appartment with your own door access for the street. We are passing the garden and giving you the best tips we know in the area.

Fons sur Lussan is a village located 15min drive from the Medieval town of Uzes. You can drive to the other well known cities in the area such as Avignon and it famous bridge and Palace; Nimes with its Roman arenas and Montpellier with its beautiful beaches to name a few. 

You can bike to neighbouring and equally charming villages in our area, visit a Gallery in Lussan or its very famous pottery shop. 

There are superb restaurants located nearby Fons, as well as other activities such as hiking, scandinavian walking, or simply a relaxing stroll in the countryside. 

We recommend a car for everybody. We have new Trek bikes hybrid 7.5fx for those who also want to do some exercise. Our local shop has a wide variety of local produce all from fruit and veggies, a wide selection of cheese and cold meats. There is a restaurant in our village and a lovely ‘place’ with a Church and a unique fountain.

Chefs classes

Chefs classes

Make sure that you are in Uzès on a market day. On Wednesdays and Saturdays the Place aux Herbes is a tight maze of stalls selling all manner of bread, sausage, fish, hunting knives, olives, flowers and leather purses. I saw bewildering variations on single food themes: one stall was selling rounds of goat’s cheese in a range of sizes, looking like the elements of some tiny drum kit. Most of the cheeses were plain, chalky white; others were adorned with lavender petals or spiky herbs or red peppercorns. One chèvre, labelled ‘l’introuvable’, was black and wizened with age, and as pungent as all the others put together. There was lots of street food to be had: roast chickens turning on closed spits as potatoes fried in the fat that dripped to the bottom; paella piled in pans as wide as helicopter pads; vans selling nems (spring rolls) and accras (fritters made of shrimp or beans). The aromas were incredibly appetising. They amounted to what one French novelist has called a voyage olfactif, a nose-led journey through the cuisine and produce of Le Gard.

WINE Cote de Rhone

WINE Cote de Rhone

Make sure that you are in Uzès on a market day. On Wednesdays and Saturdays the Place aux Herbes is a tight maze of stalls selling all manner of bread, sausage, fish, hunting knives, olives, flowers and leather purses. I saw bewildering variations on single food themes: one stall was selling rounds of goat’s cheese in a range of sizes, looking like the elements of some tiny drum kit. Most of the cheeses were plain, chalky white; others were adorned with lavender petals or spiky herbs or red peppercorns. One chèvre, labelled ‘l’introuvable’, was black and wizened with age, and as pungent as all the others put together. There was lots of street food to be had: roast chickens turning on closed spits as potatoes fried in the fat that dripped to the bottom; paella piled in pans as wide as helicopter pads; vans selling nems (spring rolls) and accras (fritters made of shrimp or beans). The aromas were incredibly appetising. They amounted to what one French novelist has called a voyage olfactif, a nose-led journey through the cuisine and produce of Le Gard.

Uzes

Uzes

Make sure that you are in Uzès on a market day. On Wednesdays and Saturdays the Place aux Herbes is a tight maze of stalls selling all manner of bread, sausage, fish, hunting knives, olives, flowers and leather purses. I saw bewildering variations on single food themes: one stall was selling rounds of goat’s cheese in a range of sizes, looking like the elements of some tiny drum kit. Most of the cheeses were plain, chalky white; others were adorned with lavender petals or spiky herbs or red peppercorns. One chèvre, labelled ‘l’introuvable’, was black and wizened with age, and as pungent as all the others put together. There was lots of street food to be had: roast chickens turning on closed spits as potatoes fried in the fat that dripped to the bottom; paella piled in pans as wide as helicopter pads; vans selling nems (spring rolls) and accras (fritters made of shrimp or beans). The aromas were incredibly appetising. They amounted to what one French novelist has called a voyage olfactif, a nose-led journey through the cuisine and produce of Le Gard.

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