Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Culinary schools in Provence


inventolux
 Share

Recommended Posts

Hello everyone,

I am trying to obtain a gift for a friend that will be travelling to Provence. I was just wondering if anyone knew of any noteworthy culinary schools that I could purchase say.... a two day class on the gastronomy of provence.

Thanks a lot for any help. - Omar -

Future Food - our new television show airing 3/30 @ 9pm cst:

http://planetgreen.discovery.com/tv/future-food/

Hope you enjoy the show! Homaro Cantu

Chef/Owner of Moto Restaurant

www.motorestaurant.com

Link to comment
Share on other sites

It's possibly longer than you are looking for, but the Hostellerie de Crillon le Brave also does 5 day residential courses.

Crillon is near Mount Ventoux and a short drive from places such as Gigondas, Avignon and Orange.

We have been to the hotel's restaurant a few times and it is very nice, but we haven't stayed in the the hotel itself.

Details of the courses they do are on their Cookery School website.

Link to comment
Share on other sites

Several of the Relais et Chateaux hotels in the area offer one and more days of cuisine. If you don't have their book, check the website, I believe they list cooking courses.

WorldTable • Our recently reactivated web page. Now interactive and updated regularly.
Link to comment
Share on other sites

I just read about Reine Sammut's new cooking school in Aix - attached to her new restaurant there - Le Passage. I've always liked what I've seen of her original restaurant/auberge - modern take on Provence - but have not been there. But where in Provence is your friend going? That's a pretty big area.

Reine Sammut

Link to comment
Share on other sites

30 minutes west of Avignon past Pernes and Carpentras (near Ventoux as well) there

is a village on a mountain called Venasque - about 100 people in the village - the oldest building

(the church) is from the 6th century.

There is an Inn/Bistro and Restaurant called Auberge La Fontaine.

The chef is a man named Christian Soehlke, he and his wife have run Auberge La Fontaine

for 25 years - though he remains low profile.

For $500 (not a misprint) in the off season you receive a 5 day, 4 night stay in one of the Inns 5 "rooms" (which are more like bi-level apartments complete with kitchenettes, spiral stair cases and dining rooms), 3, 4 hour cooking lessons including trips to the markets in and around Avignon, as well as breakfast and lunch (which you cook). Christian is a brilliant man and a great chef and dinner in both the restaurant and the bistro are open to you and would be most likely where you would want to eat each night - they are both small (20-30 seats) and often Christian has concerts in the dining room before dinner - when I was there the Russian violinist Pierre Hommage played. Christian cooks everything himself and only has 1 assistant who is the server.

You can book through several small places (search Google) or you could call directly - he speaks fluent English, French and German.

Tel:00 33 490 66 02 96

I booked through:

Discover France

Tel: 480-905-1235 - Ask for Maggie

http://www.discoverfrance.com/

You can rent a car at the Avignon TGV train station.

http://www.aubergelafontaine.com/

Edited by sizzleteeth (log)

"At the gate, I said goodnight to the fortune teller... the carnival sign threw colored shadows on her face... but I could tell she was blushing." - B.McMahan

Link to comment
Share on other sites

  • 1 month later...
Hello everyone,

I am trying to obtain a gift for a friend that will be travelling to Provence. I was just wondering if anyone knew of any noteworthy culinary schools that I could purchase say.... a two day class on the gastronomy of provence.

Thanks a lot for any help. - Omar -

I have taken the 5 day course at Crillon le Brave, and it was excellent. In addition to the class time, there are several outings to food and wine related places (season specific, i.e. truffles in the fall). The hotel is very nice, and centrally situated for side trips to Vacqueyras, Gigondas, Chateauneuf du Pape. The Friday morning market at Carpentras is still my favourite after 15 years.

Link to comment
Share on other sites

  • 2 weeks later...

I followed two superb cooking classes in Provence,

The first at the Hostellerie Berard with the ever-charming René BÉRARD in Cadière D’Azur near Bandol.

http://www.hotel-berard.com/cadrevgb.htm

And another excellent one in Avignon at Hotel La Mirande

http://www.la-mirande.fr/home.html

click on Les Ateliers de Cuisine

Prices are steep, but trust me their nineteenth century kitchen is to Die For!! And the food was superb. It was even a treat to make souffles in their antique bowls using a beautiful old scale and wood-burning oven. At the end of the class you sit around the table and eat and drink yourself silly. Check through the site for pictures of the kitchen.

Link to comment
Share on other sites

  • 3 years later...
  • 4 months later...

For a good mix of food, wine & relaxation, in a beautiful small village with superb accommodations, try La Vie en Rosé - they have great insider type visits as well as the tried & true and work with top provencal chefs. Everything was top quality and very well done.

La Vie en Roséhttp://www.lavieenroseprovence.com

Edited by barbaluc (log)
Link to comment
Share on other sites

 Share

  • Similar Content

    • By dcarch
      Happy Bastille Day!
       
      As I was thinking of cooking something appropriate for today and have the music playing in the background. 
      I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 
       
      I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
       
      Anyone have ideas?
       
      dcarch
       
       
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...