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Passport to Provence
offered by supplier M05092 (view this supplier profile)
Key Information:
Tour Duration: 6
day(s)
Group Size: 2
- 10
people
Destination(s):
France
Specialty Categories:
Food & Wine
Season: January - December
Airfare Included: No
Tour Customizable: No
Minimum Per Person Price: 2175 US Dollar (USD)
Maximum Per Person Price: 2375 US Dollar (USD)
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Cooking lessons: Born in this very village, Chef Rene Berard’s richly innovative cuisine is based on the traditional flavors and fragrances of Provence and the Mediterranean, and cooked using the finest local products. The “cuisine of the sun” is Chef Berard’s passion and a formidable way of sharing his love of the Provencal terroir and traditions with his guests. The chef’s cuisine reflects to perfection the seasons of Provence, and the program offers an exceptional introduction to his skill and craft. Although Chef Berard has won numerous awards and is held in the highest esteem by his peers, his true love is teaching and creating the same passion in his students. Lessons are taught a couple kilometers outside the village in the “Bastide des Saveurs”, a small house wonderfully outfitted and used exclusively for the cooking lessons, surrounded by exquisite herb and vegetable gardens.
Tour Itinerary:
Day 1: Arrival on your own, followed by a fabulous Welcome Dinner in the beautiful hotel restaurant. Overnight.
Day 2: Breakfast and your first cooking lesson in the Bastide (you will need a car to get yourself back and forth between the Hostellerie and the Bastide). Today, if in season, you will pick some fresh herbs from the garden for use in your recipes. Lunch with wine to follow. In the afternoon visit to a local food artisan, such as a local cheese maker. Dinner on your own, maybe choose to dine in the hotel restaurant or in one of the local restaurants in town. Overnight.
Day 3: Following breakfast, an excursion to Sanary Harbour to check out all the fabulous fresh fish selections, as well as the fresh produce market. You will choose the ingredients for the fish dish to be prepared in your second lesson, following the market visit. Lunch of your efforts with fine local wine. In the afternoon a visit to a local producer of Bandol wine for a tasting. Dinner on your own. Overnight.
Day 4: Breakfast, and your next cooking lesson with the freshest Provencal vegetables. Lunch with wine to follow. An afternoon visit to an elegant estate where top quality olive oil is produced, concluding with a tasting of tapenade made especially for you. Dinner on your own. Overnight.
Day 5: Breakfast, followed by your final cooking lesson, devoted to pastries and bread. Lunch with wine. Dinner on your own. Overnight.
Day 6: Breakfast, followed by a reluctant adieu.
Note: 2009 Tour Dates:
- November 1-6 (available for a min of 5 people)
- November 15-20 (available for a min of 5 people)
- November 29-December 4: Truffle week (available for a min of 5 people).
Notes:
Airfare is not included in the tour price.
Prices:
- US$2175 per person based on double occupancy (except for June and Truffle week)
- US$2375 per person based on double occupancy in June
- US$495 single supplement
- Non-cooking companion, reduction of US$700 (does not include lunches after the class or excursions).
Also see tour packages in:
Europe
France
Local Culture
Food & Wine
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, ext: 05092
