Aperitivo marks the start of lunch. A large silver bowl of green vegetables on ice — asparagus, peas in their pod, fennel, celery — with dips, herbs from the garden, and homemade olive oil crackers. The menu continues with dishes that return across the stay in different forms: wood-fired flatbreads, pappa al pomodoro, whole roasted aubergine, or pasta built around a single ingredient, finished with olive oil from the estate. Meals are composed in advance, unfolding as part of a broader sequence. Tables are set across the estate — terrace, garden, or indoors. Lunch extends.
The day opens. Time is spent between the freshwater reservoirs, the gardens, and La Source — swimming, resting, moving between sun and shade, heat and water. Pétanque settles into the afternoon beneath the olive trees. The chapel may be used for massage, meditation, or sound. Others move outward — horseback riding, mountain e-bikes, or into the surrounding landscape.
Aperitivo returns. Cocktails are prepared from the bar — citrus, herbs, and coffee — alongside a selection of wines from the cellar, spanning Piemonte, Toscana, Champagne, and Bordeaux. Dinner moves through a series of dishes — Armenian flatbreads with wild garlic, gambero rosso with aioli, crudo, fish prepared over fire or in olive oil, artichokes with tahini, or a bistecca alla fiorentina, finished simply with oil and salt. Doughs, fire, and raw preparations reappear throughout. Dinner unfolds as part of a broader culinary sequence, rather than a menu to choose from. The table settles, then the night expands. Music moves between the chapel, the terraces, and La Bergerie — performances, listening sessions, and open-air moments extending into the night. Later, the sky opens. An astronomer may guide the night, or the group moves outward across the estate.
