manstouch travel
Cooking With
René Bérard
Cooking With
Provençal Cuisine at the Bastide de Saveurs
Location: Provence
The Hostellerie Bérard is not a "house" but a cluster of houses tucked away in the village.
The ancient monks' cells in the monastery have been lovingly transformed into bright, comfortable and delightfully-decorated rooms.
The refectory and chapel are now spacious, vaulted meeting rooms.
40 charming rooms located in an eleventh-century monastery and grouped around the pool.
Each room has its own personality and pretty name - Bleu Méditerranée, Van Gogh, Pêche, Cezanne, Vert Provence..., and offers beautiful views over the beautiful Provençal hills.
The walled garden has grown into a Provençal country house or "Bastide", with heated pool set among the olive trees, sauna and gym.
The third house is dedicated to eating, reception and relaxation, with a breathtaking view from the restaurant over the Bandol vineyards and countryside.
The fourth house is the "Maison des Peintres" or "House of Artists". The rooms bear the name of famous visitors to La Cadière d'Azur.
About René Bérard
René's cuisine reflects to perfection the seasons of Provence.
Born in this very village, Chef René Bérard's superb and richly innovative cuisine is based on the traditional flavors and fragrances of Provence and the Mediterranean and elaborated from the finest local products.
The "cuisine of the sun" is René's passion and a formidable way of sharing his love of the Provençal terroir and traditions with his guests.
About the Region
In 977, the village of La Cadiere d'Azur was named "Cathedra". The village was the property of the Count of Provence, then the Viscounts of Marseilles, before being handed down to the monks of Saint Victor's Abbey, then freed in 1390.
Today, a walk through the village is a true voyage through history,
where you will discover traces of Charles IX, Cardinal Mazarin,
Catherine of Medecis, Henry IV...
Don't miss the 11th-century parish church, the 16th-century bell
tower, the chapels of St. Jean, St. Côme and St. Damien,
the fortified gates and oratories.
The Wine Routes:
Ideally situated in the heart of the Bandol and Côtes de Provence wine-growing region, near such famous "appellations" as Cassis and La Palette, La Cadière d'Azur offers fascinating walks among the vines to discover these famous vineyards and the secrets of our growers.
Aix en Provence, Cezanne and the Festival:
Just a few kilometers from La Cadière d'Azur is the famous and artistic town of Aix-en- Provence, where a huge festival is held every year.
Marseilles, Cassis & Calanques:
Despite being France's second-largest town, Marseilles is filled with charm and historical interest. The old port, museums, towering Notre Dame cathedral, attractive shops, old streets so loved by Pagnol and typically Provençal atmosphere guarantee you a warm Southern welcome.
4-day Cooking Package
Price: from € 1,309 per
person
Includes:
- 4 days of hands-on cooking at La Bastide des Saveurs with 1 star Michelin chef Rene Berard
- 5 nights at the hotel
- 5 buffet breakfasts
- 4 lunches with wine (prepared during lessons) with accent on marrying food and wine
- Welcome dinner on Sunday evening
- A selection of 4 afternoon-visits to a local olive oil mill, vineyard, honeybee farm, nougat factory, olive grove, or cheese farm
- Visits to the local market
- Appreciation of flavors and fragrances
ITINERARY
Sunday:
Welcome dinner.
Monday:
Culinary garden visit and gathering of provencial herbs and
vegetables to be used in the day's menu . Each guest is given
a chef's hat and an apron.
Lunch under the arbour of the bastide or in the beautiful dining room of the
bastide.
Afternoon visit.
Free evening.
Tuesday:
Early morning departure for the local fish market
in Sanary. Return
to the bastide to prepare a lovely meal with the morning's catch.
Lunch under the arbour of the bastide or in the beautiful dining room of the bastide.
Afternoon visit.
Free evening.
Wednesday:
Vegetable preparations (stuffed vegetables,
aubergine caviar, tian, truccia...) with lunch to follow.
Lunch under the arbour of the bastide or in the beautiful dining room of the bastide.
Afternoon visit.
Free evening.
Thursday:
Day of the desserts (creme brulee, fondant chocolat, sorbets...)
Receive your diploma.
Lunch under the arbour of the bastide or in the beautiful dining room of the bastide.
Afternoon visit.
Free evening.
Two after midday, one of our hostesses will accompany the group to a vineyard to discover the Bandol appellation wines with the vintner, and another day is planned for tasting olive oil at the local mill.
The other two afternoons will vary between a visit to a honey bee farm, a nougat factory, an olive grove, or a cheese farm.
The culinary garden changes with the season, and you will be able to discover the annual and seasonal vegetables and herbs of Provence.
HOW TO GET THERE
La Cadière d'Azur
By Road: A50, Exit n 11, 1.5 km
By Train: Toulon - 25 km, Bandol - 8 km, St. Cyr Sur Mer - 6
km, Paris/Marseilles - 3 hrs TGV
By Plane: Marseilles/Provence : 65 km
map
Check Availability
2007 Course Dates
Sunday to FridayMarch 18
April 22
May 6 & 20
June 3 & 17
July 1
September 16 & 30
October 14
November 4 & 18
December 2 (Truffles see program below)
Pricing
Single: 1,597 €
Single (June and July): 1,692 €
Single (December truffles): 2,161 €
Double
(per person): 1,309 €
Person sharing room but not doing course : 784 €
Double
(June and July): 1,411 €
Double
(December truffles): 1,956 €
Person sharing room but not doing course: 1046€
DECEMBER TRUFFLE CELEBRATION PROGRAM
5 night, 3 day cooking course. Arrival on Sunday evening with a dinner reception, and on Monday morning, departure for our Provencal bastide and its vegetable garden.
Sunday:
Welcome dinner.
Monday:
Visit of the vegetable garden
with the Chef René Bérard (one star on Michelin
Guide)
We give each one its hat and its apron (with his name on).
The recipes =
** Truffle Brouillade with a trickle of olive oil from the
Bastide des saveurs
** Pigeon en Papillotte Stuffed with Foie Gras, served with
Fruits and Gravy, Winter vegetables and Christmas Slippers
with Black truffles from Aups
** Warm Fondant Chocolate with Truffles and a Bourbon Vanilla
Sauce with Black Diamond Chips
lunch at the bastide with beverages>
Tuesday:
The recipes =
** Country-Style Ravioli with Melted Leeks, Truffles from
Aups and Creamy Asparagus in a Roasted Meat Gravy
** Truffles “en Chausson”
** Bourbon Vanilla Sauce
lunch at the bastide with beverages
Wednesday:
The recipes =
** Creamed Marrow with Truffles from Aups in Puff Pastry
Posts
** Sea Bream Roasted with Truffle, served with Tiny Melted
Leeks, Cardoon with Anchovies and Aniseed Gravy
lunch at the bastide with beverages
Thursday:
** Departure to the village of AUPS with our Chef René
Bérard and visit of the truffle market
** Lunch in a truffle farm with beverages
Two after midday, one of our hostesses will accompany the group to a vineyard to discover the Bandol appellation wines with the vintner, and another day is planned for tasting olive oil at the local mill. The other two afternoons will vary between a visit to a honey bee farm, a nougat factory, an olive grove, or a cheese farm.
The culinary garden changes with the season, and you will be able to discover the annual and seasonal vegetables and herbs of Provence.
Every evening is free.
Lunches are served under the arbour of the bastide or in the beautiful dining room of the bastide according to weather.
