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French cuisine courses

 

culinary vacation map France

 

BANDOL - the details

 

La Cadière is 30 minutes from Toulon airport, 60 minutes from Aix-Marseille airport and 15 minutes from Toulon TGV station.

 

BANDOL COOKING - prices

5 days/5 nights from €1530 per person

(base 2 sharing)

Non-participating partner from €990

 

These prices include:

  • Sunday evening: welcome reception and dinner
    5 overnights and 5 breakfasts
    4 days of cooking lessons
    4 lunches, drinks included
    all the recipes
    4 afternoon visits: vineyards, oil mill, cheese-maker, bee-keeper
    diploma
  • 4 day car hire (VW Polo or similar, unlimited mileage, CDW, insurance)

 

 

 

Dates 2009:
April: 26/04/09 to 01/05/09
May: 10/05/09 to 15/05/09 and 24/05/09 to 29/05/09
June: 07/06/09 to 12/06/09 and 21/06/09 to 26/06/09 and 28/06/09 to 03/07/09
July: 05/07/09 to 10/07/09
September: 13/09/09 to 18/09/09
October: 27/09/09 to 02/10/09 and 11/10/09 to 16/10/09
November: 01/11/2009 to 06/11/09 and 15/11/09

 

BOOKING ENQUIRIES

 

 

 

cooking courses in France

 

Quercy - hands-on courses with top chef in his chateau

Aveyron - a culinary outpost in the Aveyron Gorge

Gard - near the 'Pont du Gard'

Avignon - olive groves and another bridge

Provence - in a 500 hectare wine estate

Bandol - La Cadière d'Azur among the Bandol vines

Ariège - in the Cathar country, Pyrenean foothills

 

 

A LA CARTE CUISINE

+33 561 120 794

info@alacartecuisine.com

 

 

 

 

 

 

 

 

CULINARY COURSES in BANDOL, PROVENCE

 

4 day cooking course in Provence

 

Cadiere d'Azur

LA CADIERE D'AZUR

 

hands on!

Tucked into the picturesque village of La Cadière d'Azur high above the Bandol vineyards some 5 kilometres from the Mediterranean coast, the Hostellerie Bérard is one of jewels in the crown of French cuisine.

 

The Hostellerie is a group of village houses each with their own distinctive colouring and charm - the 'pavillon des peintres', the 'XI century convent' and 'les Remparts' among them. Each of the rooms present a different provençal décor and style in keeping with the region while offering guests the comfort of air-conditioning, hairdryers, bathrobes and wi-fi.

 

Head chef Réné Bérard holds the title 'Maître Cuisinier de France' and it is he who supervises every course. His son is also active in the business insuring the day-to-day affairs in the Hostelleri's widely renowned restaurant.

 

The cooking course organised by Réné Bérard is an introduction to provençal cuisine with its trademark ingredients: the tomato, aubergine, rosemary and olive oil.

 

From the Hostellerie's vegetable patch through the local markets and fishing ports, participants will learn how to select and nurture these ingredients. Visits to local vineyards and olive oil producers will complete this knowledge.

 

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5 day / 5 night programme (arrival Sunday)

 

Day 1:
Arrival on the Sunday evening: reception with dinner

Day 2: Monday
Visit of the vegetable garden for explication and choice of vegetables. Participants receive a monogrammed hat and an apron.

Day 3: Tuesday
Departure early morning for the country market of Sanary and the arrival of the fishing boats. Return to the bastide for the preparation of lunch: fish.

Day 4: Wednesday
Preparation of vegetables (stuffed vegetables, aubergine caviar, tian, truccia...) followed by a 'tasting' lunch

Day 5: Thursday
Day devoted to desserts: crusty with honey, melting with chocolate, sorbets...
Award of diplomas

 

Every evening is free, lunches are usually served in the shade of the bastide, depending on the weather, or in the beautiful dining room of the bastide.

 

One of the Bérard team accompanies guests to a Bandol AOC vineyard to meet the winemaker and taste the wine on one afternoon while on another afternoon the group visits an olive oil mill.

 

ENQUIRE

 

 

contact us by e-mail or telephone on +33 561 120 794

 

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