French Cooking Classes: A Week In Provence

I had a wonderful, relaxing and educational week in Provence. The Week in Provence cooking class was an excellent balance of culinary activities (olive mill, wine class, chocolatiere, goat farm) and culinary education and hands-on experience. Chef Daniel was a pleasure to work with and he made the class fun as well as taught us lessons we will use for the rest of our cooking days. Anne and David's 'mas' is amazing and really felt like home for a week. This class is a great way to emerge yourself into French life and the hosts really have many contacts in the area. They support locally-owned businesses and introduced us to many new things. I took this class alone and really enjoyed meeting the other attendees. Julie S., NY

The class was fantastic! Half cooking, half touring, it was a great opportunity to see the "real" Provence. Our hosts, Anne and David, are dear people who, through the friendships they have forged over the years, get you off of the tour bus and into the countryside for a look at traditional techniques in a variety of industries such as an olive mill, lavendar distillery, vineyard, the creation of hand-made mats used in commercial products (and cute for the home, too), a goat cheese farm, and a goose farm, as well as a trip to a European market and great little restaurants. Speaking of food ... the chef was incredibly knowledgeable; it was a joy to watch him at work -- and to eat our creations! Cynthia F., IL

The entire trip was fantastic. It was well organized with many activities. The cooking experience was outstanding. Not only is Daniel an outstanding chef, but a great entertainer as well. David and Anne were great hosts and their farm house was beautiful. Andy Z., CA

The farmhouse and surounding area were beautiful and comfortable. Daniel Bonnot was a very good teacher, and had a lot of interesting anecdotes about life as a chef. Meeting the friends and neighbors of the Reinauers was one of the highlights of the trip(the duck gavage operation, the goat cheese operation, the vineyard, the olive oil operation and the olive oil filter manufacture) All in all, a very remarkable trip. Now I have to go make my veal stock. Bob M., HI

Accomodations and program exceeded my expectations. Ann & David were very gracious hosts and saw to all of the needs of the guests. Cooking classes were very informative and Chef Daniel was very knowledgeable and personable. I would highly recommend this program to anyone. Emily K., NC

I made Daube for three families staying at our house, and it was real good. I also made my second Tarte Tatin in a real tatin pan, made in France. I also cooked a chicken fricassee out of Julia Child's book and using my newly acquired sauce-making knowledge, made a killer sauce by reducing the cooking liquid by half, and beating in a mixture of egg yolks and cream. My son, Steve, wanted to know how I learned to make something like that. We are still having fun with our French cooking. Bill S.

The week was wonderful, in so many ways. You really do such an exceptional job, all week long... I go on and on and on and on to my friends, show them the "cookbook" and our schedule. We esp. liked Seguret, and then Roussillon. My fabrics from Nyons are draped over my sofa, and one nice piece from that shop is now a tablecloth. Francoise and Jean-Michel are delightful and we had a wonderful time walking beside the river [in Avignon], went to the flea market where Peter bought me a gorgeous antique ring!!!! I made the olive tapenade yesterday, and am doing the ratatouille today. It is wonderful to work in my kitchen, remembering how Daniel would do something, or how the class would respond, or how I could reach back for wine or olives in your kitchen! What a difference this has all made to my life. I could go on and on. Peter, too, is completely taken with the area, and has become quite the moving force now in our going back next Sept.!!!! Thank you for my many, wonderful memories!!! Libby & Peter W, NY

Don't change anything basic. You've got it right. You will have fun with basic variations, but you have Coke Classic - don't change the formula. A marvelous week, well worth the money. Would highly recommend it. John R.

I think the feeling one gets of your friendship with all these "French types" and Daniel's warmth and expertise, and knowledge of French culture, makes one feel like it is a unique experience. Also the food is marvelous! And, of course, you all are perfect hosts." Mary K.