|
We regret Le Mas des Oliviers in Provence is not available this season owing to a long term booking
Your Day
Your day will begin with a breakfast of fruit, croissants, cereal, juice and coffee as you overlook the Mediterranean from our terrace dining table. Each day will be a balanced mix of hands on cooking lessons, cultural excursions and time to relax and enjoy the beautiful property and spectacular view. Cooking lessons are followed by lunch or dinner.
Your Wine
Each scrumptious meal, which you will have helped prepare, will be served with a complimentary wine. You’ll be spoiled for choice with Bordeaux from its varying regions, Saint-Estèphe, Saint-Emilion, Margaux, and Pomérol. But Merlot, Cabernet Sauvignon and Cabernet Franc are not the only varietals that compose a great wine. We’ll expose you to the delicious blends of the local wines, Côte de Provence, such as the gold medal winner Chateau La Font du Broc. Although best known for its Rosé, the region creates interesting red blends of Grenache, Mourvèdre, Syrah, Carignan, Cinsault, Tibouren and Cabernet Sauvignon. The dry and sometimes fruity whites contain Sémillon, Rolle, Ugni Blanc and Clairette. These wines are normally bottled at the chateau in Bordeaux style bottles.
We shall also offer you fine wines from the Rhône valley where the ancient bush vines are cultivated from the dry, rocky soil. Chateauneuf du Pape is one of the more famous appellations of the region. The bottles here are in the style of Burgundy and the wine is bottled at the Domaine, ‘mis en bouteilles au domaine.’ At the Mas, we are always looking for the great discovery, ‘une découverte’, and during your visit you can help us in our quest.
Your Cooking Lessons
The cooking lessons are set up in an intimate, hands-on manner, so that complete novices can sit alongside professional chefs, yet both be educated and amused. Our chef
Frédéric Rivière will generously and patiently teach you the skills and techniques needed to prepare fantastic meals in a relaxed and interactive environment. Fred will make you feel comfortable and capable whether you’re making basil soup or salmon terrine. Click here for more information on Fred.
You will learn how to prepare, cook and present some famous French dishes including foie gras, frogs legs and creme brulée as well as some new and creative recipes like tea sorbet with sautéed peaches and caramel ice cream on almond brittle. You will also learn about local and regional wines as well as some famous cheeses. After you have completed your cooking lessons you will have some time to relax and enjoy the evening before you prepare to eat.
As well as the more complicated dishes there are several simple and delicious recipes all compiled in the recipe manual each student receives at the beginning of the week. The manual also contains a wealth of information such as a glossary of French cooking terms, conversion tables and a list of the recipes you will prepare, cook and eat during your week.
Our staff all speak English and will make sure you are entertained or completely relaxed, depending on your mood. They have a genuine interest in making this a special experience for you. They understand that this is first and foremost a holiday. The theme is French cuisine, and it is offered in abundance, but never at the expense of enjoyment. Pampering, cuisine and education are artfully balanced so that they become a single experience.
The final evening, which comes regretfully too soon for most guests, will be a graduation celebration. Time to dress up and receive your certificate – that is if you’ve been a good student! You may even get a try at the Sabre de Champagne…….
A bientôt !
Click here to check out an illustrative guide to your week.
You can explore some great recipes from our French cooking school by buying our cookbook: From Our Table to Yours. Click here for more information or to buy it online. It’s a great read, but be warned – you will want to come to try out the real thing!
|
|
