from €448* per person	5 Days	March-July, September-December
Boutique accommodations		Exertion level: 3
Operator: Gourmet On Tour		16 people max

In the company of French Master Chef René Bérard, discover the splendours of
Provence. Find out all the secrets of a cuisine prepared with local produce from the
markets of Provence. The course is held in a superb old house with its own garden,
providing all the herbs and vegetables used in the fabulous dishes you will prepare and savour by the fireside or in the typical Provence garden in summer.


The location

Nestled between mountains and sea, the Var is a strikingly diverse region known for dazzling natural beauty — rolling hills, rocky cliffs, thick forests — and 270 miles of Mediterranean coast. To the north, quiet villages perch on hilltops; to the south, the influence
of the sea is unmistakable. In Bandol, with its fleet of tuna-fishing boats, you'll find the oldest
vineyards in all of France, dating to 600 BC. Food and wine play a major role in the lifestyle
here: Dozens of roadside vineyards offer tours and tastings, while truffles and honey provide a livelihood for many villagers.

You are only a short trip away from the sea, the islands of Porquerolles and Embiez or
the mini fjords of Cassis. Visit Sanary, Bandol markets and local vineyards....


The hotel

A cluster of beautifully-restored old buildings, including an 11th-century monastery,
is tucked away in the ancient Provençal village of La Cadière d'Azur. Each room is decorated in delightful Provençal style, overlooking the surrounding hills and majestic Bandol vineyards.


The cooking course

Born in this very village, Michelin-star Chef René Bérard’s innovative cuisine is based on the traditional flavours and fragrances of Provence and the Mediterranean, and cooked using the finest Provençal 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 Bérard 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 in the “Bastide des Saveurs,” a small house wonderfully outfitted, sur-
rounded by exquisite herb and vegetable gardens.

Daily courses begin with a demonstration followed by a hands-on class, with preparation of the gourmet dishes for a delicious Provençal lunch under the trees or in the beautiful dining room of the bastide.  Every evening except for the welcome dinner are free at leisure.

Excursions may include a local French market, wine tastings at the local vineyards, meeting
with the local fishermen at the harbour, walk in the olive groves and surrounding picturesque
villages or beaches nearby. The hostellerie and cooking school is surrounded by its own herb
garden and also boasts a swimming pool, where you can simply relax in the sun....
 

Getting there:

The closest airport are Toulon (40km), Marseilles (60km) or Nice (130km). The nearest train station is St. Cyr sur Mer.