History

Provence’s strategic position along the Mediterranean has attracted people as far back as a million years ago when visitors came to the Monaco area and etched drawings in a grotto. It took a history of invasions and wars for the area to evolve into the peaceful picturesque Provence of today. In the wake of all that conflict, Provence was left with historic sites that rival any in the world.

Some of the most magnificent were built by the Romans. From the aqueduct in Nimes to the arena in Arles to the remarkable remains of Glanum, an entire town located near St. Remy, the Romans left behind spectacular relics of their 600-year rule.

In 1309, French-born Pope Clement V moved the papal court from Rome to Avignon. For the next 108 years, eight successive popes continued to rule the Roman Catholic Church from Provence. During this time, the area experienced a cultural renaissance with the expansion of glass and papermaking and a new emphasis on art.

Over the next several hundred years, Provence became occupied by religious wars, the plague, the French Revolution, territorial shifts and two world wars. In 1941, the Cannes’ International Film Festival brought celebrities and attention back to the region. But it wasn’t until the late 1970s when the British invaded Provence, not with weapons but with money, buying farmhouses and village houses, that Provence became truly popular. One of the most famous Brits to arrive was Peter Mayle, whose book "A Year in Provence" brought even more visitors, especially to the Luberon area.

The Wines

First cultivated by the Greeks on the hills surrounding Marseille, Provence’s vineyards expanded during the Middle Ages and early into the 20th century until much of the Provence countryside was covered with vines. Its most famous are the full-bodied reds of Chateauneuf-du-Pape, the fruity rosés from the Luberon and the fresh whites of Cassis.

Best Time to Visit

Thanks in part to Peter Mayle's book “A Year in Provence,” Provence has become a major tourist destination. The best months to go are May, June, September and October when there are fewer tourists and the temperatures are warm.

How to Get There

Most major airlines fly into Paris, Marseille or Brussels where you can take the TGV train to Avignon. Train tickets can be purchased in the U.S. through Rail Europe. For reservations or information, visit www.raileurope.com or call 888-382-7245.

Time Zone

France, including Provence, is one hour ahead of Greenwich Mean Time and six hours ahead of Eastern Standard Time in the U.S.

Money Matters

France uses the euro as its currency. Most major banks have ATMs and give a better rate of exchange than buying euros at a bureau exchange. But beware, some banks charge a flat fee for every ATM withdrawal as well as a percentage – up to 3% -- of the money withdrawn. Most credit cards now charge 3% on all foreign transactions. It’s a good idea to check with your bank and credit card company before traveling outside the U.S. so you know what to expect. To see what other banks and credit cards charge, visit www.bankrate.com. Banks in France are usually open from 9:00 am to Noon and 2:00 pm to 4:00 pm, many are closed on Monday or Saturday. You’ll need to show a passport to cash travelers’ checks in a bank.

Electricity

France uses a 220-volt electrical current. The plugs need to have two circular pins. If your appliances / equipment are not dual voltage, we suggest you purchase a converter and adaptable plug before you leave the U.S.

Smoking

As of January 1, 2008, smoking is prohibited inside restaurants in France.

Eating Out

Lunch Hours: Lunch is usually served between noon and 2:30 pm. It is best to be at the restaurant around 1:00pm.

Dinner Hours: Dinner is usually served between 7:30 and 10:00 pm, but it is customary to eat at 8:00pm. If you arrive later than 9:00pm, you may not be seated.

In the restaurant: To get the attention of the waiter/waitress say "S'il vous plait" (please). Anything else is considered in poor taste. Restaurants do not rush the meal or the check. When you’re ready, ask for the check by saying "S'il vous plait, l'addition."

Tipping: Service is always included in the menu prices. However, it is customary to leave a small token of the service on the table. Suggested amounts: One euro per person, or 5 - 10% if the service is good.

Useful Words & Phrases

• Hello/ Good Day: bonjour (bon-zhur)
• Good Evening: bonsoir (bon-zwahr)
• Good Night: bonne nuit (bun-nwee)
• Goodbye: au revoir (oh revahr)
• Please: s’il vois plait (see voo play)
• Thank you: merci (mehrsee)
• Your welcome: de rien (duh ryan)
• Excuse me: Excusez-moi (ek-sku-zay moo-a)
• Yes: oui (wee)
• No: non (nohn)
• Do you speak English: Parlez-vouz anglais? (par-lay-voo on-glay)
• I would like..: Je voudrais (zhuh voo dray)
• We have… Nous avons (new-za-von) un reservation.
• Do you have: avez vous (a-vay-voo) -- bread: pain (pa-on); wine: vin (vaN); white: blanc; red: rouge
• How much does that cost: Combien ca coute (koNbyeN sa Koot) or C’est combien (say koNbyeN)
• Train station: la gare (lah gar)
• Ticket: le billet (luh bee-ay) a ticket: un billet
• Where is ...: Ou est (oo ay)
• Where are the bathrooms? Ou sont les toilettes? (oo sohn lay tuoile-ette)