Food at Camp Joy: A Feast for All the Senses

If you’ve ever traveled, you know that the meals are often the memories that stay with you the longest. At Camp Joy, meals are more than just nourishment—they’re an experience, a memory, and a reflection of the place we’re in.

Every table we set is meant to delight the senses: a feast for the eyes, the aromas that draw you in, flavors that surprise, and laughter that lingers long after the last bite. Food is one of the ways we root ourselves in each destination and one of the truest ways we connect with each other.

Cotignac: Farm to Table, the French Way

In Cotignac in June, we discovered food in its purest form—fresh, local, and lovingly prepared. Marion and Jordan, our private chefs, treated us to the flavors of Provence with strawberry tarts, quiche (yes, even gluten-free and still to die for), farm fresh Salade Niçoise and a tarte of chocolate, pear, and custard—flavors I never thought would go together, yet I still think about it.

Marion et Jordan, making Provençal magic

The slow-roasted lamb was served alongside roasted vegetables, perfect Gratin Dauphinoise, and the freshest salad of local greens—picked that very morning from the farm. Their philosophy was simple: food only makes sense when it comes straight from the land. The idea of buying chickens at the grocery store? To this delightful couple, unthinkable.

Breakfasts were equally dreamy: fresh yogurt and homemade granola, caramel-drizzled crêpes, slices of country ham, and summer fruits so sweet - it made me stop and savor. And the desserts....well, it had been years since I’d indulged in sweets after both lunch and dinner, but at Camp Joy? Every tart, custard, and cake felt like a celebration of the day.

Ménerbes: Cooking with Legends

At our September retreat in Ménerbes, we partnered with Doug and Glen (@glen_et_doug), resident chefs at Studio La Fabrique, a legendary Provençal recording studio. They’ve cooked for international recording artists and their entourages, but during Camp Joy they shared something even more special: their delightful humor, kindness, and joie de vivre, and...meals that felt like stories unfolding course by course.

Phenomenal food + endless laughter = Doug & Glen magic.

On the very first evening, a few campers leaned back from the table, wide-eyed, and whispered: “That might be one of the best meals I’ve ever had”. And just kept getting better and better. Fresh, flavorful, beautiful Provençal food that nourished the heart and soul.

Tuesday’s lunch was a rainbow of Provençal flavors: grilled aubergines with sesame paste and pomegranate, cumin seed and orange–roasted carrots with poichichade (a Provençal version of hummus), roasted red peppers with lemon and olives, potato salad with smoked mackerel, and tender turkey escalopes. And here’s the thing—I don’t typically enjoy turkey, but this was so moist and flavorful it completely won me over.

Dinner brought another revelation: braised chicken with lemon, fennel, olives, and pastis, served with riz de Camargue, haricots vertes with persillade and pine nuts, and shredded escarole with marinated shallots and herbs.

And the desserts were pure decadence. A baked apple frangipane paired with vanilla pod ice cream left us all swooning. Earlier that day, we had driven past the abundant apple trees, knowing that the apples were not just local but freshly picked, infusing each bite with the essence of the orchard. The blueberry-lemon-white chocolate cake danced on our palates, while the orange polenta cake offered showcased the delicate balance of flavors. The mousse au chocolat was a rich, velvety treat, and the lemon almond gâteau, adorned with raspberry and strawberry chantilly cream was irresistible. Even the fresh fruit salad, laced with a hint of ginger offered the perfect sweetness of the season. Many of the desserts were actually gluten-free (thanks to our creative chefs), but the flavor and texture and joy was never compromised. We simply couldn't say 'no' to such a feast of local, fresh, and delicately balanced flavors.

I’m still dreaming of these meals. They weren’t just food—they were art, memory, and joy, plated and shared.

Wine and Pairings with Anastasia

No Camp Joy meal is complete without the perfect sip. In both Cotignac and Ménerbes, our in-house sommelier, Anastasia (@wine.by.ana or www.winebyana.com), elevated every dish with wines that carried the essence of the region. Crisp rosés and fruity whites brightened our lunches, bold reds deepened our dinners, and sparkling aperitifs like lavender spritzes and kir royales set the tone for evenings. Even our house rosé, white, and red felt special in her hands.

What our campers love most about Anastasia is the way she makes wine feel accessible—she explains everything with clarity, humor, and zero pretense. Whether you’re a seasoned wine lover or a total beginner, she makes every pour an experience. And for those who prefer not to drink, she curated thoughtful mocktails that paired just as beautifully—proof that at Camp Joy, every glass tells a story.

The Common Thread

Looking ahead, we’re so excited for what’s next. In Zihuatanejo, expect bold coastal flavors, fresh seafood straight from the morning market, and margaritas kissed with lime and salt. In the Cotswolds, picture countryside comforts—slow-braised meats, warm puddings, and a refined English tea experience that feels straight out of a storybook.

Across every Camp Joy location, food becomes more than just a meal. It’s the backdrop for conversation, the spark of joy, and one of the most powerful ways we connect to a place—and each other.

Because food is never just food. It’s joy, and joy is always best when shared.

Best,

Monique

✨ Want to savor this for yourself? Join us at one of our 2026 Camp Joy retreats in Provence, Zihuatanejo, or the Cotswolds. Discover farm-to-table cooking, coastal flavors, countryside comforts—and meals you’ll dream about long after you leave.

Check out our 2026 retreats!