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Ecole hoteliere d'Avignon in Avignon

Phonenumber:	+33- 49.013.8619
Faxnumber:	+33- 49.087.7967

Lycee Technique d'hotellerie et de tourisme in Nice

Phonenumber:	+33- 49.37.27.777
Faxnumber:	+33- 49.37.27.778
E-mail:	E-mail us
Website:	Visit our website

LP Alexandre Dumas in Cavaillon

Phonenumber:	+33- 49.00.63.450
Faxnumber:	+33- 49.07.10.654
E-mail:	ce.0840113s@ac-aix-marseille.fr

Lycee technique hotelier regional de marseille in Marseille

Phonenumber:	+33- 49.17.34.781
Faxnumber:	+33- 49.17.22.888
E-mail:	E-mail us

Ecole du Cuisine du Brave Crillon in Crillon le Brave

Address:	Place de l'Eglise
Phonenumber:	04 90 65 61 61
Faxnumber:	04 90 65 62 86
E-mail:	E-mail us
Website:	Visit our website

Description / diplomas:
Cooking in Provence is an exciting program which we have offered since 1992. Chef Philippe Monti and Craig Miller created the program with the idea of giving people a rare hands-on experience in a French restaurant kitchen, combined with many excursions outside the kitchen to experience the wonderful Art de Vivre of Provence. There is a lot of fun and a lot of learning packed into 6 days.

Cooking in Provence involves five half-days in the kitchen with Chef Monti, pastry chef, Christophe Lavocat, and one other member of their team. Our excursions include a hunt for truffles, a visit to an outstanding wine producer, and visits to local markets. I would like to emphasize that the program is limited to 8 participants in order to provide a superior hands-on experience in the kitchen.

For 2003, we will offer the program: October 19-25 and October 26-November 1, 2003.

The price for the program is 2900 Euros per person in double occupancy; the single supplement is 400 Euros. The price for a « non-cooker » sharing a room with a cooking participant is 1400 Euros.

This is an all-inclusive price covering six nights accommodation at Hostellerie de Crillon le Brave, all meals, and all aspects of the cooking program.

Category: Recreation

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