ART AND COOKING CLASSES IN FRANCE - Cooking School in Provence - Cote d'Azur

clients survey

.satisfaction.

Zone de Texte: Welcome to Provence Discover the secrets of health and longevity A cuisine is all of a terrain and its whole past. And that of Provence-Cote d'Azur lies deep in antiquity. Hellenized first in the 6th century, B.C., then Romanized toward the end of the year 1 B.C., Provence drew inspiration from highly refined and vigorously seasoned Greco-Roman dishes. On her coast, the scent of a tuft of thyme, the sun on the sea, the chant of the cicadas, all become part of a flagrant bouillabaisse, of an aioli - that incomparable golden pomade, of a platter of fish grilled and flamed with fennel or of a simple soup "au Pistou". Provence uses the best of natural products : the tender early fruits, the most beautiful and delectable olive oil, the twenty aromates (herbs and spices, fresh or dries), the sixteen fruits de mer, the forty-six species of fish peculiar to the shores of la Gueuse Parfumee (the Perfumed Trollop) and the grapes that the hot sun brings to perfection from Chateauneuf-du-Pape to the hills of Var and Nice, to be gathered into an imposing gamut of excellent vintages. To the substantial and charming gifts with which nature has been so prodigal, the gods add the blessings of imagination, a sharp sense of beauty, and a zest for life. On this land one is frequently transported by a "joie de vivre" that makes everything there seem superlative. This land of the sun considers itself the habitat of a unique people who ally sobriety and refinement, high flavor in food with digestibility, good humor with permanent lucidity of mind. If "the cuisine is superior" it is surely because it is identified with the Rhône, the blue sea, the olive groves, the lavender fields, the acropolises of Mont Sainte Victoire, the sparkling porphyry of the Esterel mountains, the splendour of the shores of the Cote d'Azur…

AVIGNON

The Popes Palace and

the famous Benezet bridge

By the end of the week you will have learned a whole new way of living and eating. You will go home with your own personalized cookbook including all the recipes you have cooked with Philippe, your own Chef apron and hat, and more... But best of all, you will go home with wonderful memories of a great time in the warm sun of Provence or of la Côte d'Azur.

Zone de Texte: You will learn the secrets of the Mediterranean-Cretan diet, of creating a fragrant aioli - that incomparable golden pomade or making a real bouillabaisse or even a paella! You will taste the freshest fish from the Mediterranean sea: broiled, flamed or poached in a local white wine. You will enjoy the simplicity of a Provencal soup "au Pistou" or the amazing chicken "with forty garlic cloves" and red gratin.

Zone de Texte: More than just recipes and techniques, this adventure introduces you to the best of Provencal way of life - a life based around friends, the kitchen, wonderful food prepared from the freshest local ingredients, good wines and amazing liquors, warm nights and fun. In France you will visit Provencal markets, meet the people, have an opportunity to visit a traditional olive oil mill, wineries and to discover historical landmarks.

Why take cooking lessons

when you can have an unforgettable

Culinary Adventure with chef Philippe Gion

in Provence or on la Côte d'Azur !

"I am now in the land of corn, wine, oil, and sunshine. What more can ask of heaven ? If I should happen to die at Paris, I will beg of you to send me here, and have me exposed to the sun. I am sure it will bring me to life again"

Thomas Jefferson - Provence, March 27, 1787

© Art and Cooking Classes in France

The Leading Provider of Culinary Adventures in Provence

and on the French Riviera since 1996

HOME | COOKING IN PROVENCE | COOKING ON THE COTE D'AZUR | PROVENCAL MARKETS & CUISINE OF THE SUN

OUR GUESTS HOUSES | CLIENTS COMMENTS | F.A. Q. | WHO WE ARE | CONTACT US | RATES & HOW TO BOOK

HOME | COOKING IN PROVENCE | COOKING ON THE COTE D'AZUR | PROVENCAL MARKETS & CUISINE OF THE SUN

OUR GUESTS HOUSES | CLIENTS COMMENTS | F.A. Q. | WHO WE ARE | CONTACT US | RATES & HOW TO BOOK

Your comfort is important !

As you must fully participate to the preparation and to the cooking process of the dishes,

our classes are limited

to 8 participants.

Zone de Texte: What a pleasure it was for us to share your kitchen, table and wonderful company. The experience was truly unique and one which I do not beleive could be duplicated anywhere on earth. (…) Each time we prepare the dishes we learned from you we will have fond memories both in our heads and hearts - as well as our stomachs. With love. Sandy & David R. August 2008, New York, USA

Zone de Texte: Thanks for a wonderful and memorable week! Aside from all that we learned in the cooking classes, much of which we will be sure to use upon our return to Brussels, your welcome into your home and the intimate setting made this all the more memorable. Warm regards. Alan, Maria, Emma & Madeleine S. Oct. 2008, Belgium

Zone de Texte: "A year in Provence" by Peter Mayle cannot be compared to the week in Provence that I have spent in your kitchen. The exceptional food that I have shared with six wonderful people, including yourself, will never be forgotten. And what a fun we had! Fabulous! Santé and thank you so much mes amis! Merv R. 2007, Ontario, Canada

Zone de Texte: We had such a wonderful time! The cooking was fabulous as the company. I truly enjoy this cooking experience. I love the foie gras!! I learn a lot about spices and sauces. Thank you very much for your genuine hospitalities! Cécile, Joanna, Joe W. Redding, CA. USA. (2006 New Year's Eve session)