This workshop aims to get an understanding of this sophisticated culture and explores foods from Provence and Côte d'Azur coastal region. Recipes include cooking with traditional lavender, pistou (the Provencal equivalent to pesto), socca, and a local tepenade delicacy that has been invented more than a Century ago by Monsieur Meynier of Marseille.

 

The cobbled streets lined with chic cafes and exquisite delicatessen shops leading up to the picturesque coloured markets of Provence makes this the perfect picture postcard gastronomic holiday experience.

 

This cooking is perfumed with fragrances coming from the rolling hills; thyme, oregano, lavender, sarriette, rosemary, and farigoulette infused with the garlic, olive oil, basil, onion which embellish the vegetables gorged with sun: tomatoes, courgettes, aubergines, sweet peppers. The Provencal cooking is simply sunny gastronomy and treated almost as a second religion.