In concept, dining at a restaurant on an organic lavender farm sounds very much like something one would do while vacationing in the South of France. My vacation was not in Provence this year, but I spent part of it in Southern California. My mom, inspired by my lavender-mint chip ice cream, thought it would be fun to have dinner one night at the Grand Oak Steakhouse, which just happens to be situated on an organic farm in Cherry Valley, California. She was right. Every summer they host a lavender festival, and she had been blown away by the lavender crème brûlée the restaurant served for the occasion.
So my parents, Nick, and I found ourselves in the grand dining room at sunset. The view, looking out over blooming lavender fields with a spectacular salmon-colored sky, was delightful. I liked the décor inside, too. The mosaic of paintings, the high ceilings with exposed beams, and the old-timey farm gear artfully displayed combined to create a space that was comfortably luxurious. The menu changes seasonally, and features vegetables, herbs, and meats grown or raised right there on the farm.