The warm Provençal sunshine caressed my face, a gentle reminder of why I had journeyed to this enchanting region. I had come for the sun, but my true desire was something far more delectable – the famed Charentais melons of Provence. These melons weren’t just a sweet treat; they were a symphony of flavors, a culmination of the region’s unique elements: the brilliant sunshine, pure waters, fertile soil, and the invigorating Mistral winds.
This journey began with a whisper, a fleeting glimpse into the world of French melon magic. An infomercial, promoting a cosmetic surgeon’s anti-aging elixir, showcased the miraculous properties of melon extract. It was a moment of serendipity, a spark of curiosity that set my heart racing. Though skeptical of such claims, the allure of turning back the clock was undeniable.
A Melon-Centric Haven in Cavaillon
My longing for the Charentais melon coincided perfectly with my dream of visiting the vibrant lavender fields of Provence. As fate would have it, my accommodation was at the historic Hotel du Parc in the charming village of Cavaillon. This charming town boasts not only stunning rock climbing opportunities and a place in the Tour de France Bike Race, but it is also the undisputed melon capital of Provence.
My arrival coincided with the peak of melon season, a sweet symphony of ripe fruit and a vibrant celebration of the region’s prized produce. The air buzzed with excitement as I navigated the lively farmers market, a sensory delight overflowing with the freshest ingredients. I was greeted with a generous offering – a wedge of melon ambrosia from Bernard Meyssard, a local melon farmer. The first bite was a revelation. I savored the sweet, juicy flesh, closing my eyes as the deliciousness washed over me. The juices dripped down my chin, a testament to the melon’s irresistible allure.
A Melon Revolution: The Culinary Genius of Jean-Jacques Prévôt
But the journey was far from over. I was eager to explore the gastronomic world of melons in Provence. Enter Jean-Jacques Prévôt, a passionate local character who shared my love for this remarkable fruit. Inspired by his vision, Jean-Jacques transformed the humble melon from a simple breakfast treat into a culinary masterpiece. He envisioned a more prominent role for melons in French cuisine, elevating them beyond their traditional pairing with cured ham.
His journey began with a bold creation – roasted melon with red mullet, a dish that remains a cornerstone of his menu. Over the years, Jean-Jacques developed an entire summer menu devoted to melons, earning him a well-deserved Michelin star.
A Culinary Symphony of Melon Delights
I surrendered to Jean-Jacques’ culinary expertise, trusting him to craft a menu that would unveil the true potential of the Charentais melon. The symphony of flavors began with a refreshingly light tomato soup, infused with the subtle aroma of tarragon. The journey continued with a medley of Provençal flavors, from the earthy mushroom à la Provençal to the vibrant eggplant cake and the tangy red radish.
The mise en bouche was a delicate panna cotta nestled on a bed of pea soup, a playful combination of textures and flavors. The main course was a masterpiece of freshness and creativity: a zucchini flower filled with a delectable prawn mousse, paired with tender hake fish and yellow zucchini, all resting on a bed of zucchini soup and crowned with a crustacean foam.
But Jean-Jacques had one final, extraordinary surprise in store – a dish that would forever alter my perception of the Charentais melon: Melon Cocotte with Lobster. Twenty-five years ago, he embarked on a culinary adventure, transforming the melon shell into a canvas for his exquisite creation. The hollowed-out melon was baked until the sugar caramelized, creating a sweet and fragrant foundation for the spicy lobster bisque, infused with chunks of tender lobster and succulent melon balls. The final touch was an edible fennel flower, adding a delicate floral note to this already extraordinary dish.
The Art of Choosing the Perfect Melon
My journey into the world of Charentais melons wasn’t solely confined to culinary experiences. I was eager to learn the secrets of selecting the perfect melon, a skill honed by generations of Provençal melon enthusiasts. I joined Bernard Meyssard at his melon farm, witnessing the meticulous process of harvesting these prized fruits. Bernard and his wife, Martine, walked slowly between the rows, using bamboo sticks to gently lift the leaves that sheltered the maturing melons. With a practiced eye, they could discern the ripeness of the fruit.
I observed as Bernard expertly picked a melon, revealing its pale green stripes and parchment-colored skin. Intrigued, I asked about the significance of these stripes, only to learn that the conventional wisdom about the number of stripes being a reliable indicator of sweetness was a myth.
Bernard shared his own secret to choosing a perfect melon, emphasizing weight, skin texture, and a split at the base of the stem. He assured me that following these simple rules would lead me to the most delicious melons.
However, I couldn’t help but feel a pang of sadness as I realized that Bernard’s melons were not available in grocery stores. They were sold exclusively at farmers markets and roadside stands, a testament to their exclusivity and the commitment to quality.
A Melon-Filled Summer in Provence
I left Provence with a renewed appreciation for the Charentais melon and a longing to return. My month in Provence was filled with these delectable fruits, each bite a testament to the region’s culinary prowess. From my breakfast plates to my dinners, the melon was a constant companion. My body responded to the abundance of this nutrient-rich fruit. My nails grew stronger, my hair regained its shine, and I shed a few pounds. While the wrinkles remained, my reflection seemed brighter, infused with the joy of a melon-filled summer in Provence.
The allure of the French melon extract may tempt some, promising a shortcut to youthful radiance. But for me, the real magic lies in the genuine, fresh-picked melons of Provence. They are a delicious reminder that the best things in life often come in simple, natural packages. And for me, there is no better excuse to spend my summers amidst the sun-drenched beauty of Provence.
Author’s note: The Melon Menu at Restaurant Prévôt is an exceptional value at €68 ($76 USD). With the addition of spring water, coffee, and aperitif (€14.50 or $16.25), the total cost for a seven-course culinary journey is a mere €82.50 ($92.36). For a Michelin Star restaurant, it’s a steal!
Disclosure: I was graciously hosted by Jean-Jacque and his family. However, my experiences and opinions are entirely my own. My commitment to honesty ensures that my reviews reflect the truth. And the truth is, Restaurant Prévôt should be on the itinerary of any visitor who loves melons.
