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French cuisine holidays

 

culinary vacation map France

 

PROVENCE - the details

 

Lorgues is 60 minutes from Toulon airport, 90 minutes from Aix-Marseille airport and Aix TGV station and 70 minutes from Nice airport.

 

PROVENCE COOKING - the details

 

PRICE: 3 days/2 nights from €840 per person

5 days/4 nights from €1605 per person

6 days/5 nights from €1985 per person

(base 2 sharing)

 

These prices include:

  • overnights in 4* auberge
  • breakfasts
  • tuition
  • material
  • meals as outlined in programme
  • informal access to chef and his team
  • rental car (VW Polo or similar) from any local airport: Toulon, Marseilles, Nice

 

 

 

 

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 PROVENCE

 

3, 5 and 6 day cooking vacations in deepest Provence

 

550 hectare wine estate in Provence

The cooking school is located in a little converted country house next to the hotel - itself part of a 500 hectare wine estate - in an idyllic spot with wild thyme, rosemary and olive trees at its doorstep. Outside there is a shady terrace where you can enjoy the fruits of your labour, accompanied by a glass of wine from the estate.


The classes, which are designed for small groups (2 to 10), are for people at all skill levels and available either over a long weekend or for a week. The courses capture the essence of Provençal cuisine.


A typical course includes a visit to the bustling marketing at the nearby village of Lorgues, an olive oil mill, a traditional local restaurant for lunch, as well as a tour of the Château de Berne’s cellar and a tutored wine-tasting.

 

 

 

the auberge___the grounds

 

Winding through acres of fertile vineyards in the depths of Provence, a rustic avenue turns off the beaten track into the heart of the picturesque Château de Berne estate. A charming and exclusive private residence, l’Auberge captures to perfection the allure of rural France and combines it with the luxury of a first class resort – creating a unique hotel that has been awarded Michelin Guide Red Book status for its excellence.

 

The rooms are all different and personalized: Lavande, Mimosa, Tournesol, Iris, Rabasse, Fenouil, Basilique, Romarin, Origan, Thym, Cerise, Abricot, Jujube, Pomme d'Amour, Potiron, Platane, Cypres, Olivier.

 

6 day / 5 night programme (arrival Sunday)

 

DAY 1: Arrival at the chateau in the afternoon
Dinner and overnight in the 'Auberge'

 

DAY 2: Breakfast at Aubergecooks at work

9.30 am - visit of the chateau's organic vegetable garden in the company of the Chef and the gardener
10am to 1pm : Cooking lesson followed by lunch prepared by the students (drinks included)
Visit to the chateau's vineyard and cellars for a tasting with commentary
Dinner and overnight in the 'Auberge'

 

Day 3: Breakfast at Auberge
10 am: transfer to Lorgues for a stroll around the market
12.30 : lunch where you please in Lorgues (not included in price)
4pm : Cooking lesson with the Chef. The dinner prepared by the students will be served either in the school or in the restaurant 'La Farandole'
Dinner and overnight in the Auberge

 

Day 4: Breakfast at Auberge
10am to 1pm : Cooking lessonoilives of provence
Lunch is prepared by the students and served at noon (drinks included)
Afternoon: visit to an olive oil mill
Dinner and overnight in the Auberge

 

Day 5: Breakfast at Auberge
10am to 1pm : Cooking lesson
Lunch is prepared by the students and served at noon (drinks included)
Students receive a diploma and a school apron
Afternoon free
Dinner where you please (not included)

 

Day 6
Participants depart after breakfast

 

5 day / 4 night programme (arrival open)

 

DAY 1: Arrival at the chateau in the afternoon
Dinner and overnight in the 'Auberge'

 

DAY 2: Breakfast at Aubergecooks at work

9.30 am - visit of the chateau's organic vegetable garden in the company of the Chef and the gardener
10am to 1pm : Cooking lesson followed by lunch prepared by the students (drinks included)
Visit to the chateau's vineyard and cellars for a tasting with commentary
Dinner and overnight in the 'Auberge'

 

Day 3: Breakfast at Auberge
10am to 1pm : Cooking lesson
Lunch is prepared by the students and served at noon (drinks included)
Afternoon: free
Dinner and overnight in the Auberge

 

Day 4: Breakfast at Auberge
10am to 1pm : Cooking lesson
Lunch is prepared by the students and served at noon (drinks included)
Students receive a diploma and a school apron
Afternoon free
Dinner where you please (not included)

 

Day 5
Participants depart after breakfast

 

3 day programme

DAY 1: Arrival at the chateau in the afternoon
Visit to the chateau's vineyard and cellars for a tasting with commentary
Dinner and overnight in the 'Auberge'

 

DAY 2: Breakfast at Auberge
10am to 1pm : Cooking lesson
Lunch is prepared by the students and served at noon (drinks included)
Free afternoon
Dinner and overnight in the 'Auberge'

 

Day 3: Breakfast at Auberge
10am to 1pm : Cooking lesson
Lunch is prepared by the students and served at noon (drinks included)
Students receive a diploma and a school apron
Departure in the afternoon

 

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

 

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