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The
International Kitchen
.
. . top quality, authentic, intimate cooking experiences
 In
1994 The International Kitchen, founded by Karen Herbst,
originated the concept of "cooking school vacations".
Karen had decided to combine her travel experience with
her lifelong passion for food and wine to create the
The International Kitchen. Today The International Kitchen
remains the leader in the industry, now offering over
seventy programmes and over thirty choices for a daily
class.
Karen
has personally handpicked the chefs, locations and excursions
and works to ensure that every International Kitchen
experience is unique, professional, and richly rewarding.
Karen is recognised as one of the innovators of culinary
travel, and, as an authority, is an advisor and frequent
speaker to industry and professional groups. She is
a member of the Board of Directors of the Italian Travel
Promotional Council, a non-profit organisation working
in conjunction with the Italian Government Tourist Office,
as well as a member of the Slow Food Organization and
the James Beard Foundation. In 2004 Karen was the honoured
recipient of the La Medaille d'Argent du Tourisme, the
French Silver Medal of Tourism awarded by the French
government.
The
International Kitchen credo and promise to you is:
a
top quality, authentic, intimate cooking experience,
with lots of laughter and friendship
Cooking
vacations to France . . .
Whether
described as haute cuisine or hearty homemade dishes,
gastronomy is serious business for the French. Characteristic
markets liven up small towns and bustling cities alike.
Around every corner you'll find patisseries, boulangeries,
bakeries, and of course, world-class wine shops. Come
fall in love with this fascinating land through its
most essential ingredients . . . food and wine.
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LA
VARENNE
-
About the location:
The lovely seventeenth-century Château du Feÿ,
95 km south of Paris, is in the province of Burgundy,
halfway between Sens and Auxerre. Chablis is close
by and other great vineyards within convenient reach:
Reims/Epernay for champagne, Beaune for the great
Burgundies and Sancerre for wines of the Loire. Restored
to its former glory, the Château du Feÿ
is set on 100 acres overlooking the Yonne river valley.
Amenities include an outdoor swimming pool and all-weather
tennis court. Nearly all bedrooms have en suite bathrooms.
An elegant salon and dining room complement the fine
accommodations and the kitchens are exceptionally
well equipped. Please note that all bedrooms at Château
du Feÿ are on the second and third floors and
there is no elevator.
- About
the cooking lessons:
Born in Newcastle, England, Anne received her Masters
degree from Cambridge University, then studied and
taught cooking in London and Paris before moving to
the United States (she has been a US citizen since
1973). Among her many accomplishments, Anne has been
an associate editor of Gourmet and food editor of
the Washington Star, and currently contributes a column
to the Tribune Media Services International as well
as writing for the Los Angeles Times. Anne was elected
to the Who's Who of Food and Beverage in America in
1986 and was honored in 1995 as Grande Dame of Les
Dames d'Escoffier International. In 1999, the International
Association of Culinary Professionals recognized Anne
with their prestigious Lifetime Achievement award,
and in Australia at the World Food Media ceremonies,
she was inducted into their Hall of Fame. In 2000,
at the American Food and Entertainment Awards, Bon
Appétit magazine named Anne "Cooking Teacher
of the Year."
Anne
has served as President of the International Association
of Culinary Professionals and as a trustee of the
IACP Foundation. She has also served on the Corporation
of the Culinary Institute of America and is a board
member of COPIA: The American Center for Wine, Food
and The Arts in Napa, California.
Anne
Willan has written over a dozen internationally published
cookbooks, her new release (fall 2004) being The Good
Cook (Stewart, Tabori and Chang). Also widely recognized
is Anne Willan’s From My Chateau Kitchen (in
Britain, A Kitchen in Burgundy) which introduced readers
to life in Burgundy and to Anne’s cooking at
the Château du Feÿ. Other well-known books
include Cooking with Wine, the influential La Varenne
Pratique and the profusely illustrated step-by- step
Look and Cook series in 17 volumes. Anne’s international
outreach, with books published in two dozen countries
and translated into 18 languages, makes her one of
the most internationally renowned of today’s
cooking authorities.
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For the itinerary or further information see The International
Kitchen web site - click
here 
ROBERT
ASH COOKERY SCHOOL AT RUE DU LAC
- About
the location:
Southern
Burgundy is especially rich in history - from the
prehistoric site of the Solutré rock with
vineyards carpeting its lower slopes, to the famous
Abbey of Cluny and the Château of Pierreclos.
The River Saône runs through a landscape which
includes the famous vineyards of St. Vérand
(home of St. Véran without the 'd'), Pouilly-Fuissé,
the southern Mâconnais and the hills of the
Beaujolais. Mâcon itself is a fascinating
town at the river's edge. The Pont St. Laurent crosses
the Saône to reach the département
of the Ain, where you shall visit Bourg-en-Bresse
and the extraordinarily beautiful lakes of the Dombes.
Rue du Lac is an enormous converted farmhouse standing
in two acres of grounds a few miles south of Mâcon,
southeast France. Rooms are very comfortable, (with
ensuite bathrooms if desired). There is a small
lake, suitable for swimming, and plenty of room
for relaxing in or out of doors. If weather permits,
meals will be taken on one of the two terraces.
- About
the cooking lessons:
Robert
Ash, chef-patron of London’s legendary and
award-winning Blythe Road Restaurant proposes an
incredible culinary experience. Join him in the
very heart of France for an all-inclusive course
which combines expert hands-on tuition, fabulous
food, and fascinating visits. The main teaching
kitchen is equipped to a high standard, with every
conceivable tool of haute cuisine. There is a second
kitchen which is also for the use of guests.
For the itinerary or further information see The International
Kitchen web site - click
here
COOKING
CLASS IN PARIS
- About
the location:
A
very special cooking school experience with Samira
Hradsky, an international culinary personality,
who will take you to the market and then instruct
you in English on the details of French cuisine.
These cooking classes in Paris are held in the beautiful,
newly renovated kitchen in her elegant apartment
near the Champs Elysees. You can even book an evening
of wine tasting and dinner with Samira and her husband
James, in their home.
After earning her MA and doctorate in Education
and Human Development from George Washington University,
Samira worked for many years in the government sector.
Ten years ago, she decided to create her cooking
school, "Food Unites the World," and has not looked
back since. Having lived in many places in the world,
including the UK, Middle East, Europe, Africa, and
the US, she has melded the culinary education from
her mother and grandmother, with that of cuisines
around the world, and her lifelong experience as
a teacher. While primarily self-taught, Samira has
attended classes at the Cordon Bleu, as well as
other culinary schools. Now, having returned to
Paris, her primary focus is, of course, on French
cuisine, although she still continues to offer classes
in other specialties as well. Samira's cooking philosophy
is quite simple: she wants to teach people to cook
and enjoy good and healthy food. While learning
to trust their own instincts, they will gain confidence
in their own abilities.
- About
the cooking lessons:
Cooking
classes in Paris are taught in the absolutely beautiful
kitchen of Samira's newly renovated, lovely apartment
in the 16 arrondissement. This is an elegant, yet
practical kitchen, with a gorgeous granite island
that can accommodate up to eighteen students. The
six-burner stove, two ovens, two refrigerators,
two freezers, and charming nooks with Samira's personal
oils, etc., complete the kitchen. The building itself
dates back from 1870 and was built in the traditional
Haussmanian style. It is a ten-minute walk to both
the Arc de Triomphe and the Champs Elysees, and
a three-minute walk from the Metro. You will visit
a wonderful, neighborhood market that is a ten minute
walk from Samira's apartment, where you will select
some of the items you will use in your French cooking
lessons. This is really an experience with a local
Parisian, where you will be creating some of the
most delicious, yet simple dishes.
Students are given chapters of Samira's book, which
contain the recipes of the day's class. Each class
goes through the preparation of a complete meal,
followed by a long lunch in the elegant dining room,
where students dine and enjoy their creations, accompanied
by a lovely wine.
For the itinerary or further information see The International
Kitchen web site - click
here
PARIS
CULINARY TREASURES
- About
the vacation:
Is
your idea of the perfect vacation to explore Paris’s
best French and multi-cultural markets and fascinating
quarters (with a culinary twist)? To dine in delectable
gourmet-bistros? To savor tastings of french cheese,
wines, and artisanal chocolates? Add in a full day
to visit Reims to tour Taittinger and Mumm’s
historic Caves, to taste their champagne and visit
the glorious Cathedral of Notre Dame in Reims, and
voilà! You’ll love the Paris Culinary
Treasures Tour. This engaging culinary immersion
is the creation of two avid Francophiles, Sally
Peabody, President of Your Great Days in Paris,
and, Allen Kalik, software engineer and culinary
program instructor. Peabody and Kalik delight in
guiding their guests to taste the real Paris.
Accommodations
are at the Hotel Trianon Rive Gauche, a very well
located, three-star hotel in the 6th on rue Vaugirad,
just off the Luxembourg Gardens and the Boulevard
St. Michel. The tour price includes nine nights
hotel (double occupancy) with early check-in, two
experienced guides for fifteen guests (maximum),
buffet breakfast daily, one multi-course meal (lunch
or dinner) daily, metro passes, transportation to
Reims, Champagne tours, a visit to the bakery of
a famed patissière and to a copper cookware
atelier, all market and neighborhood tours and,
three talks and tastings with noted culinary artisans
for regional french wines, wine and cheese, and
chocolates.
For the itinerary or further information see The International
Kitchen web site - click
here
BIKING
AND COOKING IN THE LOIRE VALLEY
-
About the location:
The Loire is rich not only in medieval, Renaissance
and classical chateux, it has an abundant production
of agriculture. From the superb salmon in the Loire
River to the valleyís Atlantic side, which
produces grapes for wonderful wine, you will be treated
to incredible food and drink. Amboise is located on
the banks of the Loire and in the center of vineyards.
This charming town, nestled between impressive chateaux,
has a colorful main market street reserved for pedestrians,
and the essence of a provincial French town is captured
in this lively thoroughfare. Unlike some of the commercial
towns of the Loire valley, this is still a real Renaissance
town, its beauty attracting many celebrities (Mick
Jagger owns a small chateau in the area). Blois is
a little town with a famous château, which is
piece of living history, and enjoys a scenic setting
on the right bank of the Loire.
- About
the bike riding:
The Loire Valley is a very scenic and pastoral location
for easy to moderate bicycle riding. This is a self-guided
riding tour, and you will be equipped with all the
necessary equipment, maps and itineraries.
- About
the lessons:
Your lessons will be with two outstanding Michelin
chefs. Chef Christophe Cosme, of restaurant "Au
Rendez-vous des Pecheurs," was trained in fine
restaurants throughout France. Chef Garanger, of "Le
Medicis", was trained in Michelin star restaurants
in the Loire valley, Paris and Burgandy. Both will
lead you in hands-on lessons in the cuisine of the
region.
For the itinerary or further information see The International
Kitchen web site - click
here
WALNUT
GROVE COOKING SCHOOL
- About
the location:
Walnut
Grove is strategically located in the Loire, not
far from the borders of Normandy and Brittany and
a short drive to the Chateaux country of the Loire
Valley. Set in an unspoiled area of the French countryside,
you will enjoy all amenities, which owners Maynard
Harvey and Benedict Haines have included for the
comfort and needs of their guests when they renovated
their charming farmhouse. With beautiful views over
an expanse of walnut trees (thus the name!), this
property ensures a relaxing and comfortable stay.
- About
the cooking lessons:
Our
hosts and teachers for the course are Maynard Harvey
and Benedict Haines. They believe the best way to
learn is in a relaxed atmosphere, where you will
have the confidence and understanding to skillfully
combine flavors, textures and presentation, enhanced
by your own flair and imagination. Each day will
be an experience in combinations of the freshest
local ingredients with techniques that will enable
you to build your knowledge and understanding of
modern cooking. The lessons are held in a professionally
equipped, yet warm and inviting kitchen that has
been exclusively designed for the classes. Maynard's
experience includes working with the late Princess
Diana's personal chef, as well as at the prestigious
Savoy Hotel in London and the Royal Bath House.
Most recently, Maynard was the chef/patron of the
award-winning restaurant Seland Newydd. Benedict
Haines also has had a distinguished career, including
his work with Michelin star chef Ian McAndrews.
Having worked together for the last ten years, Benedict
and Maynard have developed their own style using
the freshest of ingredients, with an emphasis on
distinct flavors and clean, meticulous presentation.
They bring a great passion and enthusiasm for their
work, which is sure to inspire and stimulate your
own love of food.
For the itinerary or further information see The International
Kitchen web site - click
here
WINE
AND CUISINE OF THE LOIRE VALLEY
- About
the location:
Among
the glories of the Loire Valley are the magnificent
chateaux studding the banks of the Loire river.
The playground of nobles, the valley became the
cradle of the artistic explosion of the French Renaissnace.
Today, you will also find vineyards flanking much
of the length of the Loire, and you will blend your
visits of the chateaux with tastings of the best
wines of the region. Pascal Mineau, a noted wine
specialist, will be your private guide throughout
this exceptional experience. Your accommodations
will be in a lovely B&B and two beautiful chateaux
along the banks of the Loire.
- About
the cooking lessons:
You
will have the exceptional opportunity for two hands
on lessons with chefs of very different backgrounds:
Chef Florent Houget, who has worked at prestigious
Michelin restaurants and has an international background;
and Veronique De Caix, a local chef who boasts no
stars but is simply a talented cook who will teach
you classic French cuisine in a very engaging way.
For the itinerary or further information see The International
Kitchen web site - click
here
A
PROVENCAL DREAM
- About
the location:
In the hills of the Vaucluse, facing the white range
of the Alpilles and the beautiful perched village
of Velleron, the Hostellerie la Provence backs on
to its very own woodland of oak trees. The hotel is
a selection of the Rivage Hotels of Charm, and Jean
and Brigitte—the owners and your hosts—
are ready to take care of your every need as they
welcome you into their home, with its quaint red shutters,
ensconsed in a sea of green. There are many idyllic
places to relax both indoors and out. You can relax
at the beautiful large pool, set amidst an English
style garden, which is open from mid April to November.
If you prefer more activity, you can hike along the
picturesque canal to the next town. The former grain
attics are now charming and cosy bedrooms, decorated
in true and historical Provençal style, with
beautiful scenic views.
- About
the lessons:
The Hostellerie has an excellent gastronomic restaurant,
very popular with local residents. Chef Brigitte is
very creative and she will lead you in the hands-on
lessons, which will take you through a range of Provençal
and French specialties. You will use Mediterranean
herbs and spices and the freshest locally grown vegetables
to prepare light and tasty dishes with a focus on
fresh vegetables and fish. You will go home armed
with wonderful, healthy recipes that can easily be
reproduced at home.
For the itinerary or further information see The International
Kitchen web site - click
here
DOMAINE
DE VALMOURIANE
- About
the location:
Martina and Philippe Capel are a dynamic young couple.
Their dedication and energy are immediately obvious
in every aspect and detail of the hotel and restaurant.
Martina, a graduate of a Swiss hospitality school
had always dreamed of owning her own hotel. She moved
to Provence, met Philippe, and together they found
the lovely four star Domaine de Valmouriane. It is
an enchanting place of just twelve rooms on a parklike
property of six hectares. There is a large pool (with
cabana rooms where massages can be scheduled), an
outdoor Jacuzzi, tennis court, Petanque court and
miles of hiking trails. There are hairdryers in the
bathrooms, every room is complete with robe and slippers,
a computer is available for use by the guests, and
there is an elevator. This is an idyllic countryside
retreat in the foothills of the Alpilles mountain
range, located just outside of St-Remy de Provence.
St Remy, birthplace of Nostradamus and home for a
period to Van Gogh, is now one of the most fashionable
towns of Provence, and a “must see” on any
Provencal itinerary.
- About
the lessons:
Chef Pascal Volle, a young and enthusiastic chef for
the popular restaurant “Le Saint-Georges”
of the hotel will guide you through the many Provencal
recipes, assisted in translation by Philippe. Just
a few of the dishes you may prepare are lobster cannelloni,
herbed Provencal rack of lamb, and asparagus with
salmon. Of course, your lessons will be complete menus,
finishing with those fabulous French desserts!
For the itinerary or further information see The International
Kitchen web site - click
here
PASSIONATE
PROVENCE: AN INTENSIVE COOKING "STAGE"
- About
the location:
Martina and Philippe Capel are a wonderful young couple.
Their energy and dedication are obvious in every aspect
of the hotel and restaurant. Martina, a graduate of
a Swiss hospitality school, had always dreamed of
owning her own hotel. She moved to Provence, met Philippe,
and together they found the lovely four star Domaine
de Valmouriane. It is an enchanting place of just
twelve rooms on a parklike property of six hectares.
This is an idyllic countryside retreat in the foothills
of the Alpilles mountain range, located just outside
of St-Remy de Provence, one of the most fashionable
towns of Provence.
- About
the lessons:
Chef Pascal Volle, the young and enthusiastic chef
of the hotel's popular restaurant “Le Saint-Georges"
will guide you through Provençal recipes, assisted
in translation by Philippe. Just a few of the dishes
you may prepare are lobster cannelloni, herbed Provencal
rack of lamb, and asparagus with salmon. Your morning
lessons will concentrate on the preparation of a complete
menu, including fabulous French desserts! In the evenings
you will have the opportunity to cook with Chef Pascal
in the kitchen of "Le Saint-Georges".
For the itinerary or further information see The International
Kitchen web site - click
here
CHATEAU
DE BERNE ECOLE DE CUISINE
- About
the location:
This
cooking school is located in the heart of Provence,
between Nice and Marseille near Lorgues, Chateau
de Berne's heart beats to the rhythm of the vines
and wine. Here the tradition of winemaking has been
deeply rooted since 1750; the winemakers live out
their passion and give of their knowledge with generosity,
talent and care. The Chateau de Berne and its Auberge
are a luxurious, calm, and sophisticated place,
having hosted events for such large international
companies as Mazda, L'Oreal, Ferrari. Each bedroom
is uniquely decorated with elegant accents, and
has its own balcony or sun terrace. The grounds
are complete with a luxurious outdoor pool, gardens,
tennis and boules courts.
- About
the cooking lessons:
Renowned
Chef Stephane Demurtas has traveled through France,
and, indeed the world, and cooked with such luminaries
as Marc Veyrat and Edouard Loubet. He opened several
restaurans for Laurent Tarridec, creating typical
Provencal menues. His globe trotting has enabled
him to experiment with different spices, but he
is a true believer of using the best local and natural
products of his beloved Provence. Chef Stephane
says "I wish to pass on my passion for cooking
by using the products of the Domain (wines, olive
oil, truffles, honey) and the surrounding scrublands
spices; in a sense an escapade in the discovery
of Provence. A return to basics to of the vegetables
of the kitchen garden, the aromatic herbs; in brief,
a healthy cooking high in flavors. To be able to
communicate my passion and make it accessible to
everyone.
For the itinerary or further information see The International
Kitchen web site - click
here
COOKING
AT ABBAYE DE SAINT CROIX
- About
the location:
The
elegant Relais & Chateaux Abbaye de Sainte Croix,
a Twelfth century former Romanesque abbey, is situated
in the glorious countryside of southern Provence.
Ideally located between the Alpilles and the Luberon,
it is a convenient location to visit any of the
region’s major sites. This charming twenty-five
room hotel is a model of contemporary luxury combined
with timeless good taste. It embodies total authenticity;
its very stones almost breathe a sense of history.
- About
the cooking lessons:
The
food of the Sainte Croix is a happy marriage of
honored Provencal tradition and contemporary innovation,
paired with fine wines. Your hands-on lesson will
be led by English-speaking head Chef Pascal Morel,
who since 1987 has forged the Abbaye’s reputation
for outstanding cuisine using simple, traditional
dishes influenced by subtle combinations of local
products and the perfumes of Provence. His energy,
enthusiasm and love of food make him an ideal instructor.
He will lead you through the lesson, which will
be followed by a meal based on your efforts and
accompanied by an introduction to the wines of Provence
by restaurant manager Jean-Pierre Cargnino.
For the itinerary or further information see The International
Kitchen web site - click
here
FRENCH
COOKING CLASSES: A WEEK IN PROVENCE
- About
the location:
Approximately
twenty minutes east of Nyons, the olive capital
of France, lies an 18th century farmhouse, "Moutas,"
nestled in the hills outside the village of Condorcet.
This is a breathtaking rural location with a microclimate
said to be among the most agreeable in all of France.
All bedrooms have en-suite bathrooms, and the stream-fed
pool is an ideal place to relax. Your hosts Anne
and David Reinauer will insure you every need is
attended to. Anne, from Lake Charles, Louisiana,
is a retired French teacher, and David, a real estate
developer, bought their French "Mas" seventeen years
ago as a seasonal retreat. In the mid-1980's, the
Reinauers, along with their two youngest children,
lived year-round in the farmhouse while they painstakingly
restored it and immersed themselves in French life
and culture. In 2000, Anne, with her love of France
and food, along with her personal friendships with
several top New Orleans chefs, decided to open her
Provençal home and share her love of French cooking
and culture.
A Week in Provence is a fantastic opportunity to
experience a spectacular region of France and truly
engage in the life, culture and cuisine of the country.
Although cooking classes form the cornerstone of
the program, we are offering a truly unique mix
of activities with the aim of showing participants
the origins of traditional ingredients in French
cuisine and exposing our guests to many facets of
French culture. All is taught and mastered here,
from picking cherries, apricots or plums off the
trees outside for a clafoutis or tarte, to a daube
Provençal or duck confit or salmon mousse, with
rosemary and thyme wild for the taking.
- About
the cooking lessons:
Your
instructor, Master Chef Daniel Bonnot, is a superb
teacher, both charming and knowledgeable. Born in
France, Chef Bonnot worked under Parisian chefs
for seven years, followed by a stint at the five
star Savoy Hotel in London and La Caravelle in Guadeloupe.
Seventeen years ago he made New Orleans his home,
where he was chef/owner of Chez Daniel and Bizous.
He has been named Chef of the Year in both 1980
and 1995 and Bizou was named one of the 10 best
new restaurants by Esquire Magazine. You will experience
the benefit of his vast talent in five, 3 - 5 hour
cooking lessons.
For the itinerary or further information see The International
Kitchen web site - click
here
HEARTLAND
OF PROVENCE
- About
the location:
Michael
and Laurence Altman will welcome you to their charming
Mas de L’Hermitage, in the heart of the Var countryside.
The Var is the heartland of Provence, with soft,
enveloping countryside of woods, vines, lakes and
waterfalls, and wonderful picturesque medieval villages,
yet still a short distance from the sea. Michael,
a food and wine expert with 25 years experience
in the catering industry, and his French wife Laurence,
an antiques and art specialist, will host you to
a week of culinary and cultural heaven.
Your accommodation will be a selection of one of
the bedrooms with en-suite facilities at the Mas,
a large provençal style house, which overlooks Côtes
de Provence vineyards, olive groves and the beautiful
Esterel Mountains. Meals are taken in the charming
kitchen, or weather permitting, outside on the terrace.
You will find yourselves sharing a friendly personal
and informal experience, “façon provençal.” Every
effort is made to accommodate your varied needs,
tastes and interests, and your hosts are always
at hand to give helpful advice and pointers in the
hope that you enjoy visiting Provence as much as
they love living here.
- About
the cooking lessons:
"Cooking
is all about feeling, smelling and creating,"
says Michael, "and that's the technique I want
to pass on to you. By picking the best seasonal
ingredients, you're already halfway to a great meal."
Michael’s informal hands-on cooking classes
are based on local ingredients from the market and
most dishes will be savoured at dinner that evening.
He will add his knowledge of world cuisine to traditional
Provençal recipes to create sumptuous dishes,
a true delight for the eyes and the taste buds.
You will discover the best seasonal produce, where
the locals shop, how to choose the perfect cheese
right from the farm, and how to prepare regional
specialities, along with hints and tips to take
back for enlivening your own daily cuisine.
For the itinerary or further information see The International
Kitchen web site - click
here
PASSPORT
TO PROVENCE
- About
the location:
La
Cadiere d’Azur is a charming ancient Provencal
hilltop village in the heart of the Bandol vineyards,
where you will find the love of tradition, good
living, fine food and wine has been preserved over
the centuries. You home for five nights, the Hostellerie
Berard is a delightful country inn in the heart
of the village, set amid a cluster of beautifully
restored old buildings, including an eleventh-century
monastery with vaulted rooms, all surrounding the
pool. The Hostellerie boasts two wonderful restaurants:
one an elegant gastronimic restaurant, the other
a more casual but equally charming bistro. The Berard
family have owned the property since it opened,
and running the hotel is truly a family affair.
The lovely and charming Madame Berard may the person
who welcomes you to the hotel; Sandra, her daughter,
will assist you with any request, and Chef Rene
Berard and his son Jean-Francois will oversee your
cooking lessons.
- About
the cooking lessons:
Born
in this very village, Chef Rene Berard’s richly
innovative cuisine is based on the traditional flavors
and fragrances of Provence and the Mediterranean,
and cooked using the finest local 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 Berard 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 a couple kilometers
outside the village in the “Bastide des Saveurs,”
a small house wonderfully outfitted and used exclusively
for the cooking lessons, surrounded by exquisite
herb and vegetable gardens.
For the itinerary or further information see The International
Kitchen web site - click
here
PROVENCAL
ADVENTURE
- About
the location:
Begin
your adventure with your arrival in the charming
town of Tavel, the site of the first Rosé
wine in France, in the midst of the best wine growing
region in the Rhone. Its position offers numerous
excursion possibilities. It is on the border of
two regions, Languedoc-Roussillon and Provence,
and Avignon, Nimes and the Pont du Gard are no more
than a half hour easy drive. Your base for the next
four nights will be the lovely, fully renovated
B&B Jardin de Bacchus. You will be able to visit
on your own some of the most interesting and characteristic
towns of Provence.
- About
the cooking lessons:
The
owners, Christine and Erik, both speak English and
will lead you in hands-on cooking classes in their
kitchen, celebrating the fresh ingredients and delightful
recipes of Provence.
For the itinerary or further information see The International
Kitchen web site - click
here
PROVENCE
CUISINE BY THE SEA
- About
the location:
The
Ile Rousse, a beautiful four-star hotel with 55
rooms on the sea in Provence, boasts no less than
five unique restaurants as well as a Thalassotherapy
Seawater Spa Center. This delightful retreat of
private sandy beaches is located about 45 minutes
from the Marseilles airport in the town of Bandol,
noted for its wine production. Stendhal wrote, "Nothing
is quite so pure and clean as the waters of the
Bandol Gulf", and you'll see that he's right.
The spa uses the beneficial qualities of the water
in its treatments, and your room overlooks the pristine
blue sea from a terrace. Excursions will focus on
a different gourmet perspective each day, from the
fishermen on the French Riviera to the olive oil
and wine producers of the Provencal countryside.
In your free time, you can attend to your health
and well being at the spa, pools, and fitness rooms,
or visit the casino in Bandol for an entertaining
evening.
- About
the cooking lessons:
The
unique location makes for an interesting blend of
cuisine: Mediterranean dishes with the freshest
Provencal ingredients. The classes are part demonstration
and part hands-on and will be led in the very well
equipped restaurant kitchen of Chef Jean Paul Lanyou,
the head chef of the hotel's Michelin and Gault
Millau recommended restaurants. Dinners will be
served on the terrace surrounding the seawater pool
or at one of the gourmet restaurants.
For the itinerary or further information see The International
Kitchen web site - click
here
PROVENCE
OF ALAIN DUCASSE
- About
the first location:
La
Bastide de Moustiers. It is in the Moustiers-Sainte-Marie,
in the Alpes de Haute-Provence region in Southern
France, close to the Gorges du Verdon, that the
famed chef Alain Ducasse chose to open this country
inn. Formerly the property of a master-potter, La
Bastide was has been lovingly renovated with the
help of local crafts people into a simple but beautiful
property. Along with his good friend, Tonia Peyrot,
they have created a welcoming and warm country inn,
combining simplicity and luxury, traditional cuisine
and the finest most delicate dishes. The location
seems well suited to embody the spirit of a certain
kind of Provence the Mr. Ducasse is passionate about;
authentic and inspiring for its rich culture and
natural beauty. This is a real haven, and a symbol
of fine food that is a marvelous illustration of
Mr. Ducasses's approach to cooking. Each of the
twelve bedrooms are individually decorated and are
equipped with modern amenities such as air conditioning,
direct telephone and fax, television and FM, minibar,
individual safe, and hair dryers in the bathroom.
- About
the cooking lessons at the first location:
In
the kitchen you will find Head Chef Vincent Maillard,
who earned a Michelin star in February 2002, and
his team, all former pupils of Mr. Ducasse. The
cooking you will learn has the flavors of both Provence
and the Mediterranean. They also make the most of
the home grown produce from the vegetable garden
and at local markets.
- About
the second location:
Hostellerie
de l'Abbaye de la Celle. After La Bastide de Moustiers,
Alain Ducasse and his friend Clement Bruno have
brought new life to the Hostellerie de l'Abbaye
de la Celle, located in surroundings steeped in
history, on the site of a royal Abbey in the very
heart of the Coteaux Varois vineyards. It is one
of the Var's most beautiful residences and once
played host to General de Gaulle. This 18th century
building has ten bedrooms, all personalized with
objects and antique furnishings that Mr. Ducasses
has collected during his travels all over France.
- About
the cooking lessons at the second location:
Head
Chef Benoit Witz and the staff chosen and trained
by Alain Ducasse will be leading you in your cooking
lessons. Menus offer simple cooking, depending upon
authentic and traditional foods, also using produce
from their own gardens, as well as fare purchased
in the local markets. Here you will also have the
opportunity to savor truffles!
For the itinerary or further information see The International
Kitchen web site - click
here
A
WEEK IN THE HEART OF BORDEAUX WINE COUNTRY
-
About the location:
Surrounded by the vines of Château Bujan, in
a vineyard of the Côtes de Bourg, you will live
in the charming 17th-century guest house of the winemakers.
Nestled in a small green valley and restored with
talent by architect Marielle Méli (Pascal's
wife), La Maison des Vignes ("House in the Vines"),
with its large fireplaces, oak beams, four personalized
bedrooms and old books, is totally elegant, while
retaining a feeling of true authenticity. A Week in
the Bordeaux Wine Country with Bujan's owner and winemaker
Pascal Meli and food-and-wine expert Michèle
Rousseau is a warm, personal and relaxing way to get
to know the wines and gastronomy of the Bordeaux region.
- About
your hosts:
Thirteen years ago, Pascal realized his dream and
purchased the 42-acre vineyard of Chateau Bujan, where
he has devoted himself to producing small production
of exceptionally fine wine. Michèle was for
nine years the administrative director of the Côtes
de Bourg appellation. Last year they teamed up to
create an unbelievably unique and personal experience
for the guests of Maison des Vignes, where you will
spend time visiting the chateaux, meeting the people
who make the wine and preparing typical and simple
culinary specialties, while in the company of your
totally charming hosts.
- About
the cooking lessons:
Michèle Rousseau has been cultivating her passion
for wines in the Bordeaux region for 20 years, and
through her apprenticeship with a local well-known
restaurant owner and meetings with Parisian Michelin-star
chefs, she has come to develop a diverse knowledge
of cooking with fresh ingredients to complement wine
selection. In six cooking lessons using the freshest
available seasonal ingredients, you will learn to
prepare regional dinner menus to accompany the wines
tasted that day: Saint-Emilion, Médoc, Sauternes
. . .
For the itinerary or further information see The International
Kit |
