Provence Cuisine by the Sea

We were made to feel most welcome by the hotel manager, as well as the hotel staff. Chef Jean-Paul Lanyou was outstanding in teaching us techniques, and showing us the methods used in the professional kitchen. His assistant was most helpful in doing some translation and also in teaching us. The kitchen was a happy place, and communication did not always require a common language. Smiles and incredible food were abundant. We feel that there is no substitute for "hands-on" experience. Chef Jean-Paul personally took us on market excursions, and explained many interesting details of the wine and olive production. The wine museum was an unforgettable experience. The hotel environment was warmly welcoming to us, and we enjoyed exploring the town of Bandol "a pied" (on foot.) We did some lunchtime picnics on our own with fruit, cheese, and bread from the local markets. We often wish for a market like that of Sanary close to home! In closing, I would certainly recommend this trip to friends. Yours very truly, Sonia R., CO