Even the most alluring hotels face issues of seasonality; here’s how one French property deals with brief lulls.

You can’t argue with the fact that the imposingly named Hostellerie de Crillon La Breve in Provence is a unique property – with rooms in seven vintage houses, sitting on top of a hill with a garden in the middle. It also boasts membership in the elite Relais et Chateaux.

But come the late fall, there is traditionally a dip in travel to Europe and that is where Hostellerie de Crillon pulls out all stops in appealing to the taste buds of its gourmet clients.

Every year in late October longtime chef Philippe Monti opens the doors of his kitchen to welcome one or two small groups for a week of culinary exploration. “Cooking in Provence” is a hands-on program that combines plenty of time in the kitchen with excursions to markets, vineyards, cheesemakers and into the mysterious world of the black truffle.  See how it works here.

Those packages are followed up in November, the start of the truffle seasons and the occasion for the release of the first local wines with a cluster of events that include truffle hunting and wine tasting – and back into the kitchen with Chef Monti. 

Craig Miller, a co-founder of Hostellerie de Crillon, says that with November being an ideal month for weather, but not for foreign travel, “We asked ourselves what can we do to take advantage of the fact the property is less busy than usual. We decided we needed a product that focused on the destination as much as on our property.

And Miller is pleased to report that, “These programs definitely bring in incremental business. There may be travelers looking for a cooking program or are looking elsewhere in Provence – but in both situations come to us instead.”

Full article at:  http://www.crillonlebrave.com/