Welcome to
Provence’s flavours

When you close your eyes, your senses awake and you think of Provence, one of the first things that come to mind are the fragrances. The odour of herbes de Provence that transforms a walk in the Provence countryside into an olfactory journey. All over the territory, there are countless fields of organic aromatic and medicinal herbs. Today, we’re taking you to the north of the territory, to the Truc family to discover the secret of these essential ingredients in the local cuisine.


For the Trucs, a love of the land and good food runs in the family! The story began in 1919 when Elodie's great-grandfather, Louis, made nougat and cultivated his vines. In 1959, his son Paul took over the family business. Although he continued with the vines, he developed a passion for a plant that symbolizes Provence: lavender. He began growing it and joined forces with other producers to produce essential oil.

1985 was the big turning point for the family. In fact, it was Patrice, Elodie's father, who took over the farm. The vines meant little to him! He decided to go into market gardening and produced all sorts of vegetables. Curious, he started growing aromatic plants, and in particular clary sage. In 1987 his passion took over and he devoted almost all of his time to growing herbs. The fields soon filled up with thyme, rosemary and fennel. And that’s where Elodie grew up - in this fragrant environment in the middle of the fields.

She decided to study marketing and specialized in sensory analysis, but she already knew deep down that one day she would return to these lands to produce her own aromatic herbs. On a trip to the land of kangaroos in 2015, she made up her mind; as soon as she returned she would take over the family farm. In addition to her love of the land and her passion for plants, Elodie strives to give back genuine everyday Provençal family cuisine its noble credentials. The young woman knows what she wants: freshness, variety and originality. So, when she grows the best organic aromatic herbs, she thinks above all about the delicious completely authentic recipes they will enhance. But also about the enjoyable moments with friends or family that surround these dishes. So, on a daily basis, the Truc family brings joy into your life.


If you visit the hilltop villages in the north of Provence Verte & Verdon, when you arrive at the foot of the village of Esparron de Pallières and you see a building on the right hand side of the road, stop, push open the door and enter Elodie's world. Let yourself be guided, awaken all your senses, the journey can now begin. Without revealing the whole adventure, here are the different stages you will experience.


This is the first and certainly the most important step. It consists of growing "super plants" to enrich the soil with nutrients. This step is essential because it also cleans the land in a natural way by preventing weeds. It takes three years to prepare the soil in which the aromatic plants will grow for 3 or 4 years.


Starting in March, the new plants are put in the ground. Thyme, rosemary, oregano, savory and other organic herbs are planted by hand, one by one.


You probably know that weeds interfere with the growth of organic herbs. But to cope with the problem, no chemicals are used. From May onwards, the whole family, armed with good hoes, is out in the fields good humouredly removing all the weeds.

Between the rows, the harrow and the tractor are used to turn the soil. Finally, water and natural fertilizer provide the necessary elements for the plants to grow.


From September to February, everyone lives with pruning shears in their hands. There are 5 months of hard work.


Once harvested, the herbs are sorted, cut, assembled and dried. Bouquets are then made up, the small sprigs are crumbled and packed into pretty boxes.


7 Les Aires - 83560 Esparron de Pallières
Tél. 06 28 53 49 82
Site web : www.truc-co.fr


Preparation time: 20 mins
Cooking time: 15 mins

ngredients for 4

  • 4 cod steaks
  • 4 carrots
  • 3 small sprigs organic fennel
  • 2 shallots
  • 200 g butter
  • 10 cl white wine
  • 5 cl water
  • A dash of lemon juice
  • Salt and pepper

Peel and slice the carrots.

In a saucepan, add plenty of water, the carrots and the small sprigs of organic fennel and salt.

When the water starts simmering, add the fish and cook for about 10 to 15 minutes.

At the same time, gently fry the chopped shallots (without browning them) and add the white wine, water and lemon juice.

Let it reduce and add the butter, then whisk!

When the fish is cooked, remove it from the water with the carrots and serve with the sauce.