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AVIGNON The Popes Palace and the famous Benezet bridge |
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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 cookbook, personalized with photographs of you and your friends, cooking and travelling with Philippe. 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.
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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. |


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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. |
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Why take cooking lessons
when you can have an unforgettable
Culinary Adventure with chef Philippe Gion
in Provence or on la Côte d'Azur ! |
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"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" |
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© Art and Cooking Classes in France |


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COOKING AT YOUR HOME IN AMERICA For your convenience, Philippe provides in the U.S.A. his high quality hands-on Provencal cooking classes and the superb diners that come after the classes. See how you can enjoy this gourmet and healthy adventure in your house!
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The Leading Provider of Culinary Adventures in Provence and on the French Riviera since 1996 |


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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. |
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Thomas Jefferson - Provence - March 27, 1787 |