Culinary & Wine Tours> France> Cooking in the French Riviera

France: Cooking in the French Riviera
(Option: 2 night program, Day Cooking Class)

Provence, France - 2, 4 or 5 nights

March 2003 saw the opening of a new Provençal cookery school, set in a little converted country house in an idyllic spot with wild thyme, rosemary and olive trees at its doorstep. Outside there is a shady terrace where you can enjoy the fruits of your labour, accompanied by a glass of wine from the estate.

The classes, which are designed to be for small groups (2 to 10 people), are for people at all skill levels and available either over a long weekend or for a week. In addition, monthly Saturday cookery mornings run throughout the year for those staying at the Château who want to dabble in a spot of cooking. The courses capture the essence of Provençal cookery.

Before joining us, Chef Philippe Migot travelled in France and discovered his love for traditional cuisine. He gained valuable experience working with a variety of chefs including Michel Guérard (3 macaroons in Michelin Guide).

He left his mark on famous restaurants, such as Château de Riel (1 rosette in Michelin Guide) where he discovered his culinary identity. He then crossed the Atlantic to work in New York and shared his passion for food with a team who transcended the diverse cultural differences in tastes; a unique adventure! Back in France, having been Executive Chef to a big restaurant group, Philippe decided to create his own gourmet restaurant, « le Moulin du Prieuré ». It was a 6 year experience, which allowed him to demonstrate his talent for traditional and creative cuisine.

A typical course includes a visit to the bustling marketing at the nearby village of Lorgues, an olive oil mill, a traditional local restaurant for lunch, as well as a tour of the Château's cellar and a tutored wine-tasting

The way of life in Provence is inextricably linked to the art of Provençal food, with its evocative sensations, smells and tastes and the chef brings the true flavours of Provence to the table with menus featuring a mix of cuisine du terroir and cuisine grand mere, using organic vegetables, wild herbs and olive oil from the Château’s gardens and olive groves. He teaches the students about market produce, flavourings and the subtleties of spices, about olive oil and sometimes even about the black truffles grown in the area. Students can taste the joy of successfully making and then tasting various Provençal dishes, washed down with wines from the chateau. This year, every month will feature a new menu jam-packed with seasonal produce. But our chef is also an artist who likes to surprise, especially with his ‘Terre et Mer’ (or land and sea) combinations. He also knows how to surprise with blends of hot and cold and even crunchy and soft. It all adds up to a seductive originality which invites both further discovery and indulgence.

Lorgues (Provence), France

ITINERARIES

Four Night Program - (arrival day can be any day)

Day One

Arrival in the afternoon on the estate

Dinner (without beverages)

Overnight at l’Auberge****

Day Two

Breakfast at leisure

9.30am: Visit of the vegetable garden with our Chef and our Gardener

10.00am to 1.00pm : Cooking class. The result of your day’s work will be served for lunch at the Cooking school (beverages included)

3.30pm : Wine tour and wine tasting

Dinner (without beverages) and overnight at l’Auberge****

Day Three

Breakfast at leisure

10.00am to 1.00pm : Cooking class. The result of your day’s work will be served for lunch at the Cooking school (beverages included)

Afternoon at leisure

Free Dinner break (on your own) and overnight at l’Auberge****

Day Four

Breakfast at leisure

10.00am to 1.00pm : Cooking class. The result of your day’s work will be served for lunch at the Cooking school (beverages included). A diploma and an apron will reward your stay

Afternoon at leisure

Dinner (without beverages) and overnight at l’Auberge****

Day Five

Breakfast at leisure - Departure

Five Night Program (arrival on Sunday/Departure on Friday)

Day One - Sunday

Arrival in the afternoon on the estate

Dinner (without beverages) and overnight at l’Auberge****

Day Two - Monday

Breakfast at leisure

9.30am: Visit of the vegetable garden with our Chef and our gardener

10.00am to 1.00pm :Cooking class with lunch (beverages included)

3.30pm : Wine tour and wine tasting

Dinner (without beverages) and overnight at l’Auberge****

Day Three - Tuesday

Breakfast at leisure

10.00am : Transfer to Lorgues and free visit of the market and the village

12.30pm: Free lunch break (lunch not included)

4.00pm : Cooking class. The prepared dinner will be served in the
restaurant or at the cooking school

Overnight at l’Auberge****

Day Four - Wednesday

Breakfast at leisure

10.00am to 1.00pm : Cooking class with lunch (beverages included)

3.00pm : Visit of an olive oil mill (transfers included)

Dinner (without beverages) and overnight at l’Auberge****

Day Five - Thursday

Breakfast at leisure

10.00am to 1.00pm : Cooking class with lunch (beverages included)

Afternoon at leisure

Free dinner break (dinner not included) and overnight at l’Auberge****

A diploma and an apron will reward your stay.

Day Six - Friday

Breakast at leisure - Departure

HOW TO ARRIVE

By air:

Airports at Nice or Toulon-Hyères/ (one hour’s drive)

Helicopter transfer from Nice (15 minutes) to the estate’s helicopter landing area

By train:

TGV station – Les Arcs Argens – 15 minute drive

For further inquiries or to register, click here.


CANCELLATION POLICY

- Until 21 days before the arrival: deposit refundable, no fees
- Between 20 days and 15 days before arrival: one night will be billed
- Between 14 and 10 days before arrival: cancellation fees of 50 % of the amount of the stay
- Between 9 and 3 days before arrival: cancellation fees of 75 % of the amount of the stay
- Between 2 days and the arrival: cancellation fees of 100 % of the amount of the stay
- Any 'no show' will be billed 100 %

Travel insurance is highly recommended.
 


CLIENT REMARKS