We had the majority of our dinners at our rental in Ansouis, with most of our food purchases at the weekly markets we visited several days in various towns and villages. Most wine purchases were made directly from the producing property - including whites and reds from Chateaux Val Joanis, La Canorgue, Turcan, plus some wines from Chateauneuf du Pape. We also had a few bottles of rosé wines from various sources, including a Tavel chilling in the fridge when we arrived.
Faith, one of our group, is an excellent cook. Some of her plats, including the veau and cabaillaud were restaurant quality. Donna was the chef de salad, and prepared the salad early enough so it wouldn't interfere with Happy Hour. Carol and Liz and Diane prepared the vegetables, cut up fruit, prepared desserts - which sometimes involved cutting a purchase at un fournil into slices. I'm not sure who prepared les amuse bouches, the tray of several small snacks that marked the start of Happy Hour. Being the chauffeur, I was exempt from kitchen duty - although I must admit that I was called upon to open a bottle or two of wine.
Individually we each contributed €120 for our food purchases - including wines and cheeses. We ate very well. A major contributing factor was the size and especially the quality of the kitchen facilities at Chez Barbara. There was a large island and work area which meant that several people could be working in the kitchen together. Every kitchen appliance or gadget we needed or reached for was there. And every drawer and cupboard was well-labeled.
Dining in Chez Barbara was not a hardship.