Aposto Magazine
WRITER

Başak Yeğin

Başak Yeğin is an academic specialising in gastronomy, food design and marketing communications. Having completed master’s degrees at Politecnico di Milano and the University of Westminster, Yeğin teaches courses on gastronomy and culinary culture. She continues her work in the fields of food culture, gastronomy research and content development.

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FOOD AND DRINK

After the lavender: a guide to southern France in autumn

An October route from the bistros of Nice to the art galleries of Saint-Paul-de-Vence, and from the stone villages of the Luberon to the market in Arles. As the summer crowds recede and the fields are harvested, lavender turns up in cocktails, in gin and on market stalls. Along the way there is room for wine tastings, lingering in gardens and a sweet stop in Aix-en-Provence before heading home.

Başak Yeğin · Aposto Magazine

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Notes, discoveries and reviews on taste, craft and ritual.