Summer is southern France’s paradigmatic season, resplendent with fields of lavender and wildflowers, brilliant sun beating down on limestone patios, steaming bowls of mussels, and overflowing glasses of refreshing rosé. But this year, the Hotel Crillon le Brave wants to introduce guests to a different kind of Provençal magic with the First Come, First Served offer: the subtler beauty of autumn.
Following the spring and summer high season, and the excitement of the September grape harvest, a tranquil lull falls over the countryside. Rustic wild game makes its appearance on the menu at the Crillon le Brave’s outstanding restaurant, pigs begin to sniff out the region’s celebrated truffles, and wildflowers are replaced by autumnal tones of gold and yellow. With the summer crowds long since departed, peaceful towns like Crillon le Brave, nestled in the hills outside of Avignon, return to their quietly traditional way of life.
Late autumn – before the winter chill sets in, but after the summer blaze has cooled – is the ideal time to wander Crillon le Brave’s charming streets in peace and quiet, or to warm with a glass of the region’s famously earthy red wine as the sun sets over Mount Venteau, immortalized by Cezanne over a century ago. This is a time of special romance, gentler and more nostalgic than in the summertime, but no less splendid for that.
Best of all; low season means low prices. Beginning now, the Hotel Crillon le Brave is offering a special deal for all November booking dates. Guests who book rooms at the hotel will be treated on a first come first served basis to a special price of $205 (€150) per night, beginning with some of the hotel’s most elegant suites, which in high season can cost more than $1,000 (€750).
Whatever your own personal dream vision of Provence may have been, a deal like this probably wasn’t part of it.
LOOK NOW: Contact Hotel Crillon le Brave now to take advantage of the First Come, First Served offer, or check out other exciting deals and events, including truffle hunting weekends and cooking trips.