Daniel and Solène are a couple who share a deep connection to the land, to food, and to the people who produce it.
Based in Provence, they create outdoor dining experiences and seasonal adventures that bring guests into direct contact with the region’s landscapes, producers, and traditions. From long picnics in lavender fields to olive harvests and vineyard blending sessions, their approach is rooted in seasonality, craft, and a genuine love of gathering people together around good food.
How it all began
Daniel grew up in an Irish farming family and discovered his love of food in the English countryside, before spending years travelling the world in search of great ingredients and the people behind them. Solène comes from a five-generation Provençal farming family and combines a background in luxury travel with summers spent working her family’s vineyards. They met in Provence, drawn together by a shared passion for food, land, and meaningful experiences, and founded their company to bring people closer to the rhythms of nature, local producers, and each other.
A moment to remember
For Daniel and Solène, it is often nature itself that makes their experiences memorable. Daniel recalls a picnic where they were discussing how they prepare their wild partridge caillette - just as a family of partridges walked past the table. Moments like these, unscripted and entirely natural, capture something of the spirit of their company: food, landscape, and life in Provence, enjoyed together.
The art of the picnic
Across cultures and throughout history, the picnic has never been simply about eating outdoors. It is a ritual of gathering, sharing, and connection beneath the open sky. From the French pique-nique, which first celebrated the idea of communal contributions to a feast, to the many ways people around the world have turned fields, riverbanks, and park lawns into places of laughter and shared stories, the picnic has always brought people together to savour both the moment and each other’s company. For Daniel and Solène, this tradition sits at the heart of everything they do.
Working with the land and its producers
The local producers that Daniel and Solène work with are masters of their craft. Whether they honed their skills in Michelin-starred restaurants or at a grandmother’s table, they bring knowledge, character, and stories that give real depth to their produce. The duo have built relationships with producers across the region who share their commitment to quality and authenticity. They draw on a diverse range of locations depending on what guests are keen to explore. These include elegant wine domaine gardens, rolling lavender plateaus, and wild hillside settings in the Luberon - each chosen for the atmosphere it brings to the experience.
Seasonality shapes everything
Seasonality dictates every element of their work, from the produce they source and the menus they create to the locations where they host guests. Spring brings the bloom of poppies and wildflowers. Summer is defined by lavender and long, warm evenings. Autumn and winter shift the focus to harvests - olives, grapes, and the quieter pleasures of the Provençal countryside in its cooler months. Each season offers a different lens through which to experience the region.
Harvest experiences
Of all the experiences they offer, harvests hold a particular significance. They give guests a taste of what both Daniel and Solène and their partner producers have been working towards all year. While every day involves harvesting something - whether wild foraged ingredients or produce from the farm - sharing these seasonal moments with guests is something they value deeply.
Lavender, olive groves, and vineyards
Guests can choose between relaxed lunch picnics within the grounds of a beautiful domaine or more hands-on half-day experiences that explore the inner workings of some of Provence’s most distinctive farms. Lavender experiences take guests inside one of the oldest distilleries in Provence. They learn about the different varieties of lavender, follow the distillation process from field to still, and discover how the raw material is transformed into a range of products.
At olive groves, guests can learn about tasting oils and blend their own master blend from single varietals, as well as taking part in the annual olive harvest when the season allows. Partner vineyards offer tastings of current and classical vintages, master blending workshops, and seasonal harvest experiences that bring guests into the working life of a Provençal wine estate.
The picnics, harvest days, and producer-led experiences that they offer show guests staying in Provence a way to connect with the region that goes well beyond the usual. Whether it is a long lunch on a lavender plateau, an olive oil blending session, or a vineyard harvest morning, Daniel and Solène create experiences that are personal, seasonal, and grounded in the landscape and traditions of Provence.
À bientôt,
