Our trip to Berlin was OUTSTANDING! Thanks so much, Kim! We could have never planned a trip like this without you. The vegan restaurants were out of this world!
5 stars
Provençal Cooking with Renowned Chefs
Charming Hameau de Treimars Stay
Springs Markets & Artisanal Workshops
A Food Lover’s Journey to Provence
In April 2027, we gather in Provence for an intimate exploration of its quieter corners, where markets brim with late-season abundance and village life unfolds as it has for generations. From the elegance of Nice to the hills of the Luberon, our days center around regional flavors, local artisans, and time spent at the table. All along we are guided by Chef Fran Costigan, Rouxbe Director of Vegan Pastry, and Chef Margo de Groot Coenen, owner of the celebrated Picnic en Provence in the Luberon. As vegans, we cook traditional Provençal dishes, explore French patisserie, and bake bread with local experts. Most of our stay is based at a serene countryside hamlet, where olive groves, stone terraces, and expansive views frame every moment of magic. This is Provence experienced through its food, its landscapes, and the simple pleasure of good, vegan people.
Why You’ll Love This Tour!
Provençal Vegan Cooking with Chef Margo
Bread and Wine Artisan Workshops
Plant-based Apero Dinatoire & Wine Tastings
Visit a Local Biological Vegetable Grower
French Vegan Patisserie Workshop with Chef Fran
Click the Tabs to Find Out More
Essential Info
Essential Info
Price
$7955 USD/per person
*A non-refundable deposit of 25% of the tour cost, along with a registration form, are required in order to join the tour. Your space is not guaranteed until both of these are received.
Dates
April 8-17, 2027
Tour duration
9 nights/10 days
Group size
Up to 12 people (including leaders)
Included
- 9 nights’ accommodations
- 9 breakfasts
- 9 lunches
- 9 dinners
- Cooking classes and workshops
- Sightseeing and activity admissions
- Transportation between activities
- Arrival transfer
- All logistics are taken care of for you
Not included
- Airfare
- Travel insurance
What to bring
- Comfortable shoes
- Travel insurance is highly recommended for any unexpected emergency expenses
- A suggested packing list will be provided before your tour
About your guide
Chef Fran Costigan and Chef Margo de Groot Coenen will be our tour leaders.
Trip Overview
Our Provence journey opens in Nice before we make our way into the Luberon, where the Hameau de Treimars becomes the heart of our time in the region. More than a place to sleep, this private hamlet defines the experience itself. Its stone residences, open kitchens, terraces, and gathering spaces invite us to cook, taste, and pause together. Here, our days include market visits, hands-on classes, shared meals, and moments of quiet in the countryside.
Beyond Treimars, we explore nearby villages, meet local producers, and step into regional traditions that deepen our understanding of Provençal life. Bread baking, wine tastings, and seasonal menus connect us directly to the land. We close in Avignon, where history and refinement provide a graceful contrast to our time in the hills. We then return to Nice, carrying the flavors, friendships, and memories of Provence with us.
Itinerary
Our time together begins in Nice, where the light of the Côte d’Azur and the rhythm of the Mediterranean ease us gently into France. Depending on arrival times, we gather for our first shared meal, either lunch or dinner, settling into conversation and anticipation for the days ahead. There is space to rest, stroll the Promenade des Anglais, explore the winding lanes of Vieux Nice, or simply pause at a café and watch the city move around us.
On our first full day, we enjoy Nice at our own pace before regrouping for lunch and dinner together. Some of us may hike up Castle Hill for sweeping views over the coast, visit the Musée Chagall or Musée Matisse, or spend time in Place Masséna. Even in autumn, the beach invites a quiet moment by the sea. These first days allow us to acclimate, connect, and settle into the spirit of Provence before heading inland.
Meals Included
Day 1: Lunch (for those who arrive early) and dinner
Day 2: Breakfast, lunch, and dinner
On day three, we depart Nice and travel inland to Aix-en-Provence, where elegant boulevards and shaded squares offer a graceful introduction to inland Provence. After lunch and time to explore, we continue into the hills toward the Hameau de Treimars, our home in the Luberon. Settling into this private hamlet marks a shift in rhythm, as kitchens, terraces, and shared spaces begin to shape our days around cooking and gathering.
The following morning, we visit L’Isle-sur-la-Sorgue, known for its vibrant produce and antique markets. We wander the stalls, tasting, observing, and selecting ingredients that inspire our menus. After lunch in town, we return through Pont Julien and the hilltop village of Bonnieux before making our way back to Treimars. That evening, those who wish join Chef Margo in preparing a traditional Provençal dinner are welcomed to do so, bringing the day’s discoveries directly to the table.
Meals Included
Day 3: Breakfast, lunch, and dinner
Day 4: Breakfast, lunch, and dinner
After breakfast, we begin the day with a walking tour through the hilltop village of Viens, followed by a visit to nearby prehistoric sites that trace the region’s deep history. After lunch in the village, we continue to the striking ochre landscapes of the Colorado Provençal before returning to Treimars. That evening, we gather in the kitchen to prepare a traditional Provençal dinner together, focusing on simple regional dishes, with dessert led by Chef Fran in a dedicated pastry workshop.
The following day brings market time in Gordes, where we shop with intention for our apero dinatoire and dinner. We have space to explore at our own pace while discovering artisan goods and seasonal produce. We also visit a local biological vegetable grower before returning to Treimars for extended nibbles and wine tasting. There’s time to unwind at the property or even book a spa service for ultimate relaxation.
Meals Included
Day 5: Breakfast, lunch, and dinner
Day 6: Breakfast, lunch, and dinner
Our time at Treimars continues with a bread baking workshop at the accommodation, where we learn traditional techniques and explore the role of bread in Provençal meals. Later, we head out for a walk and picnic, enjoying the landscape at a relaxed pace. A visit to Bastide Laval in Cadenet introduces us to local olive oil production, deepening our understanding of one of the region’s most defining ingredients. Back at Treimars, Chef Fran leads a French patisserie workshop, guiding us through classic methods and flavors that culminate in a shared tasting.
The following day, we day trip to Avignon. A guided city tour introduces us to its layered history, including Les Halles market and the Palais des Papes. There’s time to wander the historic streets before traveling back to Treimars for dinner.
Meals Included
Day 7: Breakfast, lunch, and dinner
Day 8: Breakfast, lunch, and dinner
Our final full day has us leaving Treimars for Nice. En route, we stop in Marseille for lunch and pastry, adding one more layer to our culinary experience in southern France. The journey back to the coast traces shifting landscapes and offers space to reflect on the flavors, techniques, and moments that have defined our days together. We gather in Nice that evening for a farewell dinner, marking the close of our shared time in Provence.
The following morning, we enjoy breakfast together before departures. With suitcases packed and new skills acquired, we say goodbye to France, carrying home the tastes, knowledge, and connections formed around the table.
Meals Included
Day 9: Breakfast, lunch, and dinner
Day 10: Breakfast
Good to Know
The amount of walking varies by day and ranges from approximately 4,000 to 7,000 steps, many villages feature cobblestone streets and uneven terrain
The tour begins and ends in Nice, with the majority of our stay at the Hameau de Treimars in the Luberon
This is a participatory culinary experience, cooking classes with Chef Fran Costigan and Chef Margo de Groot Coenen are hands-on, though observing is always welcome
Your tour cost includes accommodations, all vegan meals as outlined, workshops, guided activities, internal transportation, arrival transfer, and all on-the-ground logistics
Spa services at Treimars are available for an additional fee with advance booking
Previous Guests Praise Veg Jaunts and Journeys
I’ve been on 2 tours – Iconic Italy and just got back from Santa Fe, New Mexico. Both tours were wonderful – well-organized, great sights, extra vegan-inspired options, yummy food, and great people. I’m so glad I met Kim and got to experience traveling with compassion.
If you are a vegan traveller you can’t find a better company than Kim’s. She takes super good care of her groups, making sure that everyone’s experience is the best. Can’t recommend her highly enough!
5 stars
