Week in Uzès
Week in Uzès
Your introduction to Provencal Cuisine begins at Cook’n with Class Uzès, in the sunny South of France. Join us for a Provence Culinary vacation in the Gard Provencal, in the medieval city of Uzès. A 5-Day, 7-nights, hands-on culinary vacation for all food and wine enthusiasts.
My wife and I have have put together a culinary experience all taught in English by myself, chef Eric Fraudeau. I’ll share with you my over 30 years of cooking experience that has taken me from France, to Canada, Mexico, the USA, & back again. My passion is French cuisine and I want you to live that passion with us. We will taste, visit producers as well as historical monuments (including UNESCO world heritage sites; we’ll take in the many delightful fragrances of & bask in all that the south of France has to offer in gastronomical fare.
We like to keep the group size small with a max of 6 people, so be ready for plenty of hands-on cooking experiences. We will not only be at our chopping boards, we will also have opportunities to visit vineyards and learn abour French cheeses and wines with my good friend, French sommelier, Frédéric Duverger. We’ll take you to olive mills, or a working farm to learn how the famous goat cheese of the region is produced. But of course we will not forget the entertainment, as life in the south is just as full of music and laughter.
Your Week in Uzès includes 5 days of classes & 7 nights accommodations in a private villa selected for its charm and amenities. Welcome to the perfect Provence Culinary vacation.
Come join on one of our cookings vacations in France
See you in Uzès!
*Note: Let us know if you have your own accommodations and we will send you a quote. Traveling as a group of 4 or more, we can organize the week as a private session.
In 2018, our Week in Uzès program will run from Saturday to Saturday only. We are currently proposing 6 dates in 2018 as follows:
April 14-21 (SOLD OUT)
May 5-12 (SOLD OUT)
June 2-9 (4 SPOTS LEFT)
June 9-16 (SOLD OUT)
Jun 30- July 7 (SOLD OUT)
September 8-15 (1 SPOTS LEFT)
September 15-22 (1 SPOT LEFT)
The following is a sample program for our Week in Uzès – French Culinary holiday in the South of France. The program is subject to change due to weather or availability of our suppliers. 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.
Arrival at the house/Welcome dinner cocktail
Arrival at the guest house after 4 PM.
To get you excited about the week ahead, we have arranged a “cocktail dinatoire” at the guesthouse. A chance to meet your chef instructor and the team who will be part of making your French cooking vacation spectacular. Meal included.
Day off. We would be happy to make suggestions for a day of exploring the region and Uzès. A chance to get to know your fellow housemates and settle in.
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. You will have the evening free to relax. We can provide suggestions on dining options in the area.
Morning in Nîmes
Start the day with a 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 our picnic lunch but also get a crash course into delectable French produce.
After our exploration and shopping of the market, we will head back to the school to be picked up for a horse and carriage ride to our exclusive picnic location to enjoy a delightful Provencal pinic and wine tasting in the company of our sommelier.
We’ll return to the school after lunch to prep some bread and other items for the rest of the week ahead.
Wednesday Market day in Uzès
The morning will start with a 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.
Early evening Apéritif
Start the day with a continental breakfast before being picked up for the day’s lesson. We’ll be whipping up several recipes including preparing our lunch, expertly paired by local wines selected by our sommelier.
After lunch, we’ll visit a local vineyard (preferably organic), for some tasting.
Dinner together at a fine-dining French restaurant highlighting the talents of the region and the south of France.
Final cooking day
The morning will start with a continental breakfast at the guesthouse. You will be picked up and taken to the school to prepare for the evening gourmet banquet serving up of some of what you’ve learned during the week including Mediterranean classics of the season. We will prepare and enjoy a light lunch together.
An evening to remember! We will be joined by a few local guests for an evening of live musical performance from the gypsy group Compas. Prepare yourself for dancing, fun, laughter and of course food and wine.
A continental breakfast will be served at the guesthouse before checking out by 10 am.
(Please note that this is a sample itinerary to give you an idea of what to expect during your week in Provence). We will be baking bread almost every day of your cooking holiday.
We always try to cook with the seasons so our menus will vary slightly from month to month. We have access to so many wonderful markets in the South of France and we can’t wait to have you discover some of the classics and revisted recipes of Provencal and Mediteranean cuisine.
Here is a sample of some of the preparations and recipes you will create during the week*
* 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 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.
We hope this will give you a little idea of what you can expect during your Week in Uzès without giving away all the surprises that await you.
Booking and Cancelation:
We need to review your booking before confirming your spot in the class. No payment is required till we have reviewed and confirmed your booking. When your request is approved, you will receive a “Your booking has been accepted!” message and can make your payment.
For our Week in Uzes, we require a deposit of 50% of the total price. The balance is due 90 days before the program start date. You are only required to pay the 50% initially so if you wish to pay the balance, You can pay the balance at any time by using the payment button on your confirmation.
Your initial payment must be received within 72-hours of the acceptance for your booking request. Be sure that PAY NOW is selected and make your payment.
Your booking will be automatically accepted once we reach 4 participants (including yourself).
A cancellation fee of 50% of the total course fee will be applied if you cancel more than 60 days before the start date. Should you cancel within 60 days of the start date, no refund will be possible. You can postpone your date with notification at least 45 days before the trip and only one such change will be allowed for any given booking. Once changed, the new dates are final and non-refundable.
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