• Bouillabaisse
• Aioli (sauce and dish)
• Brandade de Nîmes Octopus salad
• Mussels and saffron soup, Mouclade
• Breads: Country breads, baguettes, Brioche
• Croissant
• Bull stew Camarguais (Daube de Boeuf Provençal)
• Stuffed lamb shoulder
• Rabbit or pork terrine de campagne or pâté en croûte
• Ratatouille
• Stuffed Zucchini blossom
• Tarte aux fruits
• Poached fruits
• Soufflés
• Flan and clafoutis
• Chocolate cakes and ganache
• Ice-cream
• Cookies (madeleine, financier, diamants)
• Gougère (pate a chou fromage) Tapenades
• Anchoiade
• Preserved lemon
• Pissaladiere

** This is a hands-on class where you will get to participate in the preparation of numerous French specialities. Some recipes will require working collectively both for their realization as well as to limit unnecessary food waste but don’t worry you will have plenty of opportunity to get your hands dirty. We will plan on baking or prepping bread everyday of class.

The examples of dishes we may do in class together is not fixed. All recipes are based on seasonal availability as well as time constraints.

The program week is modifiable under the same conditions.

Week in Uzès Sample Program

The following is a sample program for our Week in Uzès – French cooking vacation in the South of France. The program is subject to change due to weather or availability of our partners. A more definitive program will be given to you on the day of your arrival. Barring any changes in weather and the desires of the group, this final program will be what you can expect for the week. We ask that you try to be understanding about any slight modifications that will not affect your overall enjoyment of the program.

Saturday arrival

DAY 1:

Pick up from Avignon TGV at 3:30 PM to bring you the vacation rental

Arrival at the guest house around 4:30 PM

Welcome dinner cocktail at around 6:30 PM at the guest house

To get you excited about the week ahead, we have arranged a “cocktail dinatoire” at the guesthouse around 6:30 PM. A chance to meet Eric and Yetunde and discuss the wonderful week ahead. Light meal included.

DAY 2:

Winery Tour – Discover the wines of our region with a visit to one of our local wineries rich with tradition and a passion for good quality wines. Our wine specialist will be your guide on this 1/2 day tour. You’ll be sent off with a light Provençal picnic lunch prepared for you by chef Eric.

Free evening

DAY 3:

1st day of class

The morning will start with a continental breakfast at the guesthouse. You will be picked up and taken to the school to start your first day of cooking including preparation of lunch that we will enjoy together. After lunch, we will take a tour of a local cheese producer, a chance to stretch our legs and take in the countryside.

In the evening, with the guidance of our sommelier, you will participate in a unique wine and food pairing experience. No further dinner plans will be necessary.

DAY 4:

Market day in Nîmes

Start the day with a French continental breakfast at the guesthouse. Out of the kitchen and into the market. Tuesday is a day to explore the covered market of Nîmes to select not only what we will eat for today’s lunch but also get a crash course into the fresh produce that adorns the menus of prestigious French restaurants and our homes.

After our exploration and shopping of the market, we’ll return to the school to prepare your 3-course luncheon + cheese course. After lunch, we will prep some bread and other items for the rest of the week ahead.

Evening free. We would be happy to offer suggestions for any dinner reservations or you can refer to our restaurant suggestions.

DAY 5:

Wednesday Market day in Uzès

The morning will start with a French continental breakfast at the guesthouse. You will be picked up and taken to the Uzès “marché des producteurs” taking place on the Place aux Herbes. Take in this beautiful medieval city and shop like a local with chef Eric for seasonal produce to take back to the school and prepare together for a 4-course luncheon. After our lunch break, we will resume cooking to prepare for tomorrow’s picnic.

Early evening apéritif at the Pont du Gard. Take in this magnificently preserved UNESCO World Heritage site – not to be missed, while we enjoy wine and a light pre-dinner meal. For most of you, this will be more than enough for the evening but if not, we will be happy to make recommendations for dining out.

Evening free, post our apéritif

DAY 6:

Déjeuner sur l’herbe

Start the day with a French continental breakfast before being picked up for an early morning of bread-making. Bake your baguettes and get excited for the fabulous picnic lunch that awaits you. You will be whisked off to a secluded location for a casual and delicious afternoon.

Evening free

DAY 7:

Final cooking day
The morning will start with a French continental breakfast at the guesthouse. Off to class to prepare our lunch for the day. You will head back to the house after lunch to relax and perhaps take a dip in the pool.

For our final evening together, we will take you out for a wonderful dinner at one of our favorite restaurants.

DAY 8:

Departure Day.

A French continental breakfast will be served at the guesthouse before check out and pick up for the return to Avignon TGV at 10 am.

(Please note that this is a sample itinerary to give you an idea of what to expect during your week in Provence).