Terre Blanche Hôtel Spa Golf Resort, the 750-acre eco-luxury oasis in the heart of Provence, announces an array of new offerings this spring. From the reopening of the property’s celebrated restaurant Le Faventia, to the launch of the bespoke ‘Provençal Pursuits’ programme—including a private perfumery experience at a UNESCO world heritage site—the Southern France gem will invite guests to rediscover the region with a cocktail of experiences to savour this season.

### Le Faventia reopens with a new flair

Terre Blanche’s gastronomic haven, Le Faventia, officially reopens on 29 April, following an impressive overhaul. Awarded Executive Chef Christophe Schmitt will introduce a host of new dishes that champion exceptional seasonal and local cuisine—sourced directly from the property’s herb garden—whilst fusing playful flavours reflective of his extensive background.

New refined and innovative dishes include red mullet with spider crab, carabineros prawns with shrimp and Oscietra caviar, and Saint Pierre in cocoa butter served with Tignet mushrooms and cuttlefish ceviche—a thoughtful elevation of traditional Provençal gastronomy, all paired with the region’s most distinguished wines. Schmitt will personally deliver certain plates to complete at the table, adding to the personalised service.

The table setting has been curated by the Chef and a local artisan from the nearby village of Tourrettes, who beautifully crafted ceramic tableware specifically for Le Faventia—another example of honouring the rich, authentic cultural heritage of Terre Blanche’s terroir.

Nature-furnished and exhibiting crafted elegance, Le Faventia elicits a powerful serenity, opening out onto an expansive terrace that overlooks the property’s infinity pool, enveloped in acres of crisp countryside.

Dining under the stars at Le Faventia is an understated gastronomic experience not to be missed.

### Launch of Provençal Pursuits Programme

This spring, Provençal Pursuits at Terre Blanche will offer guests an exclusive all-access pass to the region’s most cherished and secretive experiences.

New this season, guests can opt for a private cooking masterclass in the fragrant setting of Terre Blanche’s renowned herb garden, where an expert chef will demonstrate how to transform classic regional recipes into exciting contemporary dishes to replicate at home. After preparing a three-course meal with the Chef, guests can instantly tuck into their creations in the exclusive setting of the garden’s chalet.

Guests will also be able to visit the UNESCO world heritage site, Le Clos de Callian—a prominent producer of perfume flowers in the Pays de Grasse region—to create a personalised, made-to-measure fragrance with a specialist from Grasse, the world capital of perfume. They’ll be taken on an aromatic journey, discovering the likes of the Rose de Mai produced by Le Clos de Callian—a refined scent emblematic of the Grasse region, blooming only in May, and whose production is intended exclusively for the Maison Parfums Christian Dior.

These offerings will sit alongside the immensely popular tour and tasting of Le Château d’Esclans, home to the famed Whispering Angel, as well as an exclusive eco-experience that champions “slow travel”, such as ‘Bike & Bites’: a bespoke excursion curated by a local guide, for adventurers to cycle between the surrounding forests, vineyards and olive trees, savouring magnificent views over the mediaeval villages whilst enjoying local fare along the way. Culinary delights within the itinerary include discovering Daniel Marin’s farm—the producer of Terre Blanche’s ewe’s cheese—visiting the villages of Seillans and Fayence and the latter’s Provençal market, and stopping by family-owned vineyard Le Château des Selves, for a unique olive oil tasting.

### New Head Pastry Chef, Jérémie Gressier

Terre Blanche announces Head Pastry Chef Jérémie Gressier, who brings a new level of excellence to the resort’s various outlets which combine Mediterranean flavours with traditional and contemporary cuisine.

Originally from the Niçoise region, Jérémie began his career at Lyon’s Villa Florentine where he was a finalist at the Meilleurs Ouvriers de France and went on to work alongside acclaimed industry names such as the multi-Michelin-starred chef Yannick Alléno. In February 2020, Jérémie joined Terre Blanche as sous pastry chef, working closely alongside Christophe Schmitt, before becoming head pastry chef commencing this season.

### Launch of New Eco-Initiatives

Alongside a plethora of new 2022 eco-initiatives that build on existing protections, Terre Blanche will be partnering with local eco-charity GERES—Group for the Environment, Renewable Energy and Solidarity—for the world-renowned Earth Day on Friday 22 April. GERES is a development NGO based in the neighbouring Bouches-du-Rhône area, that works across Europe, Africa and Asia to improve living conditions and reduce the impact of climate change.

Furthermore, at the property’s popular Le Gaudina restaurant, Chef Christophe Schmitt is launching a platter of new vegan dishes to celebrate Earth Day—including a citrus pavlova finale—alongside a bespoke Green Terre Blanche Cocktail packed with vegetable milk and fruity goodness. 20% of profits made will be donated by Terre Blanche to GERES.

Founded upon sustainability and respect for the natural environment, Terre Blanche is dedicated to preserving the flora and fauna and species of animals and insects that naturally inhabit the area. The property is now home to over 175 plant species, 54 birds, 41 insects and 20 mammal species—the results of a recent study by ecological consultancy Eco-Med.

**Contact:**
3100, route de Bagnols-en-Forêt, 83440 Tourrettes, Provence-Côte-d’Azur
+33(0)4 94 39 90 00
reservations.tbhotel@terre-blanche.com
www.terre-blanche.com

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