manstouch travel
Provence
Cooking Adventure
Provence
Culinary Adventure in the Land of the Sun
Location: Provence
More than just recipes and techniques, this adventure introduces you
to the Provencal way of life--a life based around friends, the kitchen,
wonderful food prepared from the freshest local ingredients, good wine,
warm nights and good fun.
You'll visit the local markets, meet the people, have an opportunity
to visit olive oil "moulins" and wineries. You'll learn the secrets of
creating a flagrant bouillabaisse, and aioli - that incomparable golden
pomade. You'll see the freshest fish of the Mediterranean, grilled and
flamed with fennel. You'll enjoy the simplicity of Provencal soup "au
Pistou".
By the end of the week you'll have learned not only a couple dozen recipes, but a whole new way of living and eating. You'll go home with your own cookbook, personalized with photographs of you and your friends cooking and traveling with Philippe and Marie-Pierre. But best of all, you'll go home with wonderful memories of a great time in the warm sun of Provence and the Cote d'Azur.
Our Instructors
Philippe B. Gion
Philippe B. Gion has been a professional chef for over 30 years. He grew up in the south west of France where he was the executive chef in his first restaurant, L'Auberge de Pey. He has since owned restaurants in Papeete, French Polynesia and San Francisco. He has been an executive chef at Stanford University in California, Chateau de Leauville in Brittany, France and a food consultant in Hawaii and in Tahiti (at Marlon Brando's legendary resort hotel on Tetiarora atoll).
Before following his passion for cooking, Philippe was an accomplished filmmaker and musician. He is also interested in economics, literature, French and American History and international politics.
Philippe currently organizes Culinary Adventures in this marvelous area that French people call La Cote d'Azur and La Provence.
His culinary art emphasizes the Mediterranean local ingredients such as olive oil, garlic, herbs, fruit, vegetables, fishes, cheeses, wines ... which are well known to be the source of one of the most healthiest diets in the world.
Marie-Pierre
Marie-Pierre was born and raised in Brittany (France). For 13 years she managed a luxury B & B in the XVIth century family's property Le Chateau de Leauville, which was a member of the exclusive Chateaux et Hotels de France. As the cordon bleu ruling the kitchen, she was selected among the 100 Top International Chefs whose most loved recipes were published in the Epicurian Circle's Guide book : A Passion for Food. Marie-Pierre is an artist who has exhibited her work internationally, from France and Monaco to San Francisco, Hawaii and Tahiti. She specializes in oil pastels which capture the beauty of the landscape of these beautiful places where she has lived and traveled. She helps Philippe during the cooking sessions, and offers art adventures in Provence and the Cote d'Azur.
Provencal Cuisine
The essence of Provencal cuisine: Olive oil, garlic, and herbs - from these natural marvels whole worlds of culinary splendor have been evolved.
Take a simple meal that would evoke all of Provence and Cote d'Azur for us, that meant olive oil, of course, and garlic, the emblematic ingredients of the region, along with the other produces that shout its regional allegiance, like the tomatoes, the zucchinis, and the magnificent melons. And there would be Provencal herbs aplenty, like thyme and rosemary.
The sun after all, shines in Provence and on the Cote d'Azur most of the year, making it possible to grow many vegetables and herbs over a ten-month period.
In fact thyme, rosemary, and sage grow in the wild, especially amid the rocks of the dry scrub land called "garrigue". Zucchini and eggplant are grown almost the entire year (no wonder "ratatouille" had to be invented, just to use up the produce).
Because of this historic emphasis on vegetables and herbs, on olive oil and garlic, "the Provencal diet became, according to today's understanding diet of nutrition, one of the most balanced and healthiest on the earth" (Pierre Franey).
Market Day in Provence
Market day is a spectacle that has survived almost untouched by modern times!
Somewhere in Provence and on the Cote d'Azur, every morning of the week, in every kind of weather, small farmers and market gardeners get up before down to drive their cars or "camionnettes" to a village or cities like Antibes, Cannes, Nice or Cavaillon and Isle-sur-la-Sorgues. They maneuver into narrow streets and squares, set up simple trestle tables, and unload boxes of fruit and vegetables harvested only hours before at the peak of ripeness.
On good days - and most days are good - the Provencal sun transforms ripe peppers to fire, honey to melted gold, and olive in baroque jewels. Eggplants, tomatoes, and cherries glisten, melons send messages to your nose, and everything asks to be tested. Within moments, the "Place du Marche" is metamorphosed into a culinary wonderland.
And so the scene is repeated throughout Provence and the Cote d'Azur, day in, day out, year after year, decade after decade, in the sun, rain, and snow, and even holidays.
Client Experiences
"Dear Philippe and Marie-Pierre
This week has been a long-held dream come true. From the bottom of my
heart I thank you for a wonderful week. My room at "La Bastide des
Papes" was beautiful; the cooking lessons were not only informative
but much fun & helped by some excellent wines; the trips to Gordes,
Saint-Remy-de-Provence, Chateauneuf-du-Pape & Avignon much appreciated;
the food in the markets a sight-delight. Thank you for all the driving,
the waiting & the stories shared.
Merci, merci, merci"
Kiaora & Arohanui
Margaret Davidson, July 30 2005
"You both are so special! The definition of "Good Food"
is "Marie-Pierre and Philippe" - new wonderful friends!"
Nancy Cherot, June 2004
"I can honestly say that I have never had so much fun in the kitchen!!
You both were so helpful and patient with us and enthusiastic about our
meals, so we all had a wonderful time. What more could one ask for than
someone to plan menus and shop for us, good friends to cook and eat with,
and someone to serve us and clean up afterwards? This was one of our
best vacations ever!"
Jean & Mac McLemore, August 2003
"Fabulous week beyond our expectation! We came for fun and to learn a
little. We had the fun and learned a lot, plus made good friends. Wonderful
stay, wonderful week! Best wishes."
John & Marie Ann Beckley - Maryland, Sept, 2004
"Our experience in Provence has changed the way we live and eat! We especially
loved the market days as well, and using our garlic press and seeder,
we pitted cherries and made a wonderful sauce for the duck recipe. Best
Regards, nos amis"
Camille and James Weiss , July 2004
"I am so, so, so happy to have met you and to include you in my fabulous memories of Provence. Seafood mousse, (magret de) canard, asparagus in puff pastry and bouillabaisse will always remind me of you. Thank you for a memorable vacation." Heather Goss, May 2004
From € 1,680
Available:
All Year - Starts Monday noon and ends Saturday breakfast
Includes:
- 6 day-5 night stay in B&B
- More than 16 hours of intensive cooking lessons
- 4 "dégustations"
- 1 lunch at a fine Provencal bistro-style restaurant
- 1 adventure with Chef Philippe to a local "Market of Provence"
- Your personalized cookbook with the recipes and photos of "your" culinary session
Check Availability
Check Availability
ITINERARY
Day 1 Monday : Welcome to Provence - Cooking - Dinner Under the Stars
- Welcome Party - Cooking Lesson 1 & Dinner
- Arrival in the afternoon. Your B&B hosts for the week will greet you and present your room. Enjoy some rest by the swimming pool!
- 4 p.m.: Welcome party: Chef Philippe will share with you a Provencal welcome aperitif. Each participant will receive a folder with detailed menus of the week (“day by day” recipes, useful information, etc.). Schedule of the upcoming week and cooking class’s organization will be detailed.
- Cheese degustation: Just before every cooking lesson you will test one of the most famous French cheeses (more than 400 in France!). “Vins du Pays” or apéritif will be served at your discretion with seasonal fruits and typical countryside fresh bread. A marvelous combination for gourmet palate!
- 5.00 p.m.: Cooking lesson. Cooking lessons are definitely "hands-on”. Chef Philippe will concentrate on the techniques of the most famous Provencal and Mediterranean dishes. You will find that this kind of cooking is not only easy but that we make it lot of fun. “Vins du Pays” is at your discretion during all cooking lessons.
- 7.30 p.m.: Dinner under the stars. Philippe will comment on the dishes and the wine which is recommended with each dish, from the delectable “vins du pays” to the famous French wines such as, Lirac Gigondas, Châteaneuf-du-Pape, Tavel, Vacqueras or other etc.... A classic digestif dégustation will conclude your dinner under the stars of Provence.
Day 2 Tuesday : Cooking Lesson 2 & Dinner
Visit suggestion: L’isle-sur-la-Sorgue & la Fontaine de
Vaucluse - the famous Vallis Clausa Paper factory.
- Great French breakfast on the terrace or in the dinning room.
- Free up to 4.30 p.m.
Suggested Visits:
- L’isle-sur-la-Sorgue, a charming city where the arms of the Sorgue
river, the ancient water wheels still in action and the avenue lined
with plane trees add freshness and poetry. Also called the“Venise de
Provence” this quiet town welcomes an incredible bustling market of
Provence (Sunday morning). Today, in addition to the reputed market,
L’Isle-sur-la-Sorge is a Mecca for antique-lovers and home to countless
antique and second hand boutiques. Don’t miss the beautiful Provencal
church Notre-Dame-des-Anges.
- La Fontaine de Vaucluse. “Water is Gold” wrote Marcel Pagnol in Manon
of the Spring. The origin of the famous emerald green water which gush
forth at the foot of a sheer cliff in Fontaine-de-Vaucluse remains
a mystery! (the depths of the swallow hole is estimated at least at
308 m underground). The poet Petrarch spent here the happiest moment
of his life (1337 to 1353).
- The ancient Paper Factory: Learn at the “Vallis Clausa Paper factory
and Museum” how our ancestors mastered waterpower to make paper. Here,
everything works as it did in the 14th century!
- 4.30 p.m.: Cheese degustation. A different cheese with fresh fruits and crispy countryside bread.
- 5 p.m.: Cooking lesson. New techniques and new recipes for this second menu.
- 7. 30 - 8 p.m.: Dinner with aperitif, wine and digestif.
DAY 3 Wednesday : Market in Saint-Remy-en-Provence de Provence with Philippe - Fine lunch with Philippe at a typical Provencal “restaurant du marché”! - Afternoon free in Avignon
- Great French breakfast on the terrace or in the dinning room.
- 10 a.m.: Trip with Chef Philippe to the Provencal Market of Saint-Rémy-en-Provence. This Roman city symbolizes beautifully the essence of Provence. Here, Van Gogh painted his most famous art works while he was interned at Saint-Paul-de-Mausole Hospital. Enjoy the famous Provencal market where small farmers and market gardeners set up simple trestle tables, and unload boxes of fruit and vegetables harvested only hours before at the peak of ripeness. This is indeed the right place to buy local art crafts and Provencal souvenirs. We will help you to get the best bargain!
- 12.30 p.m. Lunch with Philippe at one of the most colorful and fine “restaurants du marché”. A must!
Suggested Visit
- Afternoon free in Avignon: City of art and culture, Avignon stretches in all its beauty along the banks of the Rhône river. Stroll along the streets of the ancient “City of the Popes” which is surrounded by ramparts and stop at the markets of flowers and food. Then visit the splendid Musée Calvet and Musée Lapidaire. Discover the renowned largest medieval palace in Europe“Le Palais des Papes”. Visit also the Musée du Petit Palais, the Romanesque cathedral Notre-Dame-des-Dom, the amazing Ramparts (fortification built in the 14C by the popes!) and the renowned Pont Bezenet. Before dinner (on your own), have a drink at the animated Place de l’Horloge.
DAY 4 Thursday: Cooking Lesson 3 & Dinner
Visit suggestion: Châteauneuf-du-Pape and Orange (Roman
Theater)
- Great French breakfast on the terrace or in the dinning room
- Free up to 4.30 p.m.
Suggested Visits:
- Châteauneuf-du-Pape. The summer residency of the Popes. Pope John
XXII ordered the construction of the château (14th century) which lies
in ruin today. Vineyards and wine-making dominate village life. Wines
dégustation with comments at Vinadea (house of wines) where 80 Châteauneuf-du-Pape
makers are represented.
Lunch on your own.
- Visit the exceptional Roman Theater (built on the first century B.C.). It still has in good condition its stage and the huge wall behind the stage. This monument has the privilege to be the best preserved in Europe (note the incredible quality of acoustic!). During summer the Roman Theater hosts thousands of music-lovers for the world famous lyrical festival (The Choregie d’Orange).
- 4.30 p.m.: Cheese degustation. Another cheese with fresh fruits, olive or walnut bread.
- 5 p.m.: Cooking lesson. New techniques and new recipes for this third menu.
- 7. 30 - 8 p.m.: Dinner with aperitif, wine and digestif.
DAY 5 Friday - Cooking Lesson 4 & Gala
Dinner - Diploma Ceremony Dinner
Visit suggestion: Lourmarin, and / or Rousillon with the “Provencal
Colorado”, Gordes, etc.
- Great French breakfast on the terrace or in the dinning room
- Free up to 4.30 p.m
Suggested Visits:
- Lourmarin. Via Bonnieux (a perched village) and a typical Provencal
wild valley where you can find rosemary, thyme, sage, etc., drive up
to Lourmarin. Built at the foot of the Montagne du Luberon, this lovely
village ranked as one of “the most beautiful villages in France”. Stroll
along the animated streets where stand the colorful and fragrant “Marché de
Provence”, art galleries and acclaimed restaurants. Have a look at
the numerous boutiques. This is another opportunity to buy local art
crafts and Provencal souvenirs.
If you don’t wish to drive to some other villages, you can visit the
beautiful Château de Lourmarin (15C -Renaissance style)
- 4.30 p.m.: Cheese degustation with fresh fruits and an other brand of French bread.
- 5 p.m.: Cooking lesson. New techniques and recipes for this last menu. Specialty of the day: Preparation and secrets of a traditional festive dish such as le Grand Aioli, Paella Valenciana, Bouillabaisse…
- Around 7 p.m.: Diploma & Champagne Ceremony followed by...
- Gala Farewell Dinner. Served with great wine, digestif and... sadness that it has come to an end. Its time for sharing a great time and to ask any questions about the recipes you will reproduce at home. If you need more information, or any other professional “tips” feel free to ask Philippe!
DAY 6 Saturday - Farewell Day - Departure
- Farewell breakfast on the terrace or in the dinning room.
Enjoy a last great breakfast and share your impressions with your newly found friends and hosts. - Departure time: up to 11a.m
Program 1
- 6 day-5 night stay in a beautiful and comfortable Provencal B&B ,with swimming pool and gardens
- Queen-size or twin beds in each room with modern bathroom, satellite TV, etc.
- 5 gourmet breakfasts.
- 20 hours of intensive “hands-on” cooking lessons, chef demonstrations, dishes presentation, culinary commentaries and lots of professional secrets.
- 4 “dégustations“ of some of the most famous French cheeses, with local wines and seasonal fruits.
- 4 sumptuous dinners commented by Chef Philippe, with aperitif, renowned French wines and digestif.
- Red and white wines & cold and hot beverages "at your discretion" during lessons and meals at the B&B
- Guided visit to an authentic olive oil mill or to a renowned winery in the Luberon area (tasting included).
- Trip with Chef Philippe to the wonderful and animated “Marché de Provence” of Saint-Rémy-en-Provence with guided visit of the old village. Ambiance, fragrance and fun guaranteed!
- An emotional visit to Saint-Paul-de-Mausole Hospital, the olives fields and the room where Van Gogh painted his most famous artworks.
- A lunch at a luxurious Michelin starred restaurant* in Avignon. An unforgettable experience ! (*Beverage not included)
- Documents, advices for visiting villages, cities, landmarks, etc.e old village or city.
- Your personalized cookbook with the recipes and photos of "your" culinary session : a great souvenir!
- Your own hand-painting Chef apron.
- Your "Diplôme de Chef"
Plus much more... and a lot of fun ! *Beverage not included in the restaurant
- Program price* : €1680 / person / double occupancy (Single
occupancy extra : €470)
- Deposit : €600 / person
Program 1 Cost:
1.680 euro Check
Availability 
Program 2
For groups of 2-8 with private transportation included
In addition to the basic programs, includes: transfers and all daily transportation by air-conditioned coach to the places suggested in the itinerary above. Please email us for more details and times of those excusrions.
Designed specifically for participants who do not wish to rent a car or small groups. (Transfers are from Avignon TGV or from Cannes railway station to the B&B.)
Prices start at * : €2405 / person / double occupancy (Single occupancy extra : €470) depending on number in the group.
Program 2 Cost:
2.405 euro Check
Availability
ACCOMMODATION
Our culinary centers are nestled in the Luberon, an area in the Vaucluse which is considered as the heart of Provence.
All our B&B have been carefully selected for their authenticity, comfort and location. They will bring you the best of art living, tradition and the spirit of the south.
La Bastide des PapesSituated right at the heart of "the Barthelasse Island" a beautiful natural site on the Rhône river (about 5 kilometers away from Avignon). You will find here a peaceful and quiet, comfortable shelter, as well as a warm atmosphere... This beautiful 13th century “provençale” mansion, once the residence of Pope Innocenty IV, was fully renovated with taste. Come and discover our 5 bedrooms (from 2 to 5 people), all decorated with charm and standing and furnished with refinement. Each room has its own superb private bathroom (shower and or bathtub) and a private toilet. |
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Le Clos du BuisWith its personalized bedrooms in a large independant stone house, fully restored, situated at the entry of Bonnieux's village, "Le Clos du Buis" offers a panoramic view onto the Mont Ventoux, the Luberon and the surrounding villages. it's also a pool situatedin a nice garden planted with trees a private parking place and an access to tennis courts and bowls ground. Upstairs, all the bedrooms, one of which is a double room, are accessible by two stairs. Each bedroom has a passage leading into the private bathroom, toilet and cupboard space. On the ground floor, one bedroom has an independent access. |
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Le SouleouLe Souléou is a "mas", a typical house/farm in South of France
from the 19th century, located in the middle of the countryside,
in a quiet area, which is a part of of the Luberon's Regional
Park. The house has four large cosy and well decorated rooms,
rated "3 épis" by "Les Gîtes de France", a large terrace
with a shady arbor facing the swimming pool, a non-enclosed
lawn with trees, and parking. You can also enjoy the deckchairs, & ping-pong
table or play "boules"
in a designated area. |
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