Map of Location
Member of Relais & Chateau
Featured in Kiplinger's magazine,
October 2003
Featured contest prize for Alouette Cheese (2007)
About the location: This cooking school is located in the heart of Provence, between Nice and Marseille near Lorgues, Chateau de Berne's heart beats to the rhythm of the vines and wine. Here the tradition of winemaking has been deeply rooted since 1750; the winemakers live out their passion and give of their knowledge with generosity, talent and care. The Chateau de Berne and its Auberge are a luxurious, calm, and sophisticated place, having hosted events for such large international companies as Mazda, L'Oreal, Ferrari. Each bedroom is uniquely decorated with elegant accents, and has its own balcony or sun terrace. The grounds are complete with a luxurious outdoor pool, gardens, tennis and boules courts.
About
the cooking lessons: Chef Sebastien Nouveau and his team will introduce you to his own style of cooking; an
instinctive and intuitive creative cuisine, with his credo of simplicity
and authenticity. Chef Sebastien worked in famous and recognized gourmet
restaurants, gaining recognition for his work in many Relais & Chateaux
restaurants, and ending up at the Michelin recognized "Jacques Chibois."
Chef Sebastien speaks English (he spent many months in England), and will
transmit his respect for raw ingredients. He will work closely with the
head gardener of the newly installed—and quite spectacular—vegetable,
herb and flower garden on the property of the Chateau, choosing the best
and freshest ingredients for your hands-on class, as well as seasonal products from
the famous market in Lorgues.
Lorgues, Provence
Cooking Vacation Itinerary
Click
here to take a 360° panoramic tour of Chateau de Berne.
A new window will open - choose different locations from the dropdown list on right.
(La piscine = pool
La place de l'auberge = terrace
Une chambre = deluxe bedroom
Une salle de bains = bathroom) |
Day
One
Depending on season and theme, itinerary details and order of activities may vary.
- Arrive on your own and settle in to your deluxe bedroom at the Auberge in the afternoon.
- Explore the beautiful grounds on your own.
- Dinner tonight in the Auberge dining room.
- Overnight.
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Day
Two
- Breakfast buffet.
- After breakfast, visit the Chateau's vegetable garden with the chef or the gardener.
- After the garden visit is your first cooking class. Prepare
the courses of your lunch, which you will eat after the class at the Auberge or the winery
terrace.
- Afternoon: vineyard visits in the domain and wine tasting.
- Dinner at the Auberge and overnight.
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Day
Three
- Breakfast.
- Next, transfer around 8:30 am to Lorgues to explore the Provençale market (one of the most famous in Provence),
which has everything from fresh fruits and vegetables to meats, seafood, clothing, and local products such as herbs and soaps.
- Transfer back the the Auberge around 10:00 am for your next cooking lesson, lunch to follow.
- Afternoon and evening on your own.
- Overnight.
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Day
Four
- Breakfast buffet.
- Cooking lesson in the morning.
Lunch to follow based on your efforts.
- Afternoon: visit of a local olive oil mill.
- Dinner at the Auberge.
- Overnight.
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Day
Five
- Breakfast buffet.
- Morning cooking class to prepare lunch.
- Lunch at the cooking school.
- Afternoon at leisure.
- Tonight's dinner will be on your own.
You may wish to enjoy the a la carte menu at the Auberge's gastronomic restaurant,
or try one of the area's many superior restaurants.
- Overnight.
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Day
Six
- Breakfast buffet.
- Departure at your convenience.
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Sample entree menu:
- Provençal vegetable terrine with balsamic vinaigrette
- Courgette flowers stuffed with Mediterranean fish mousse
- Fillet of sea bass roasted in its skin, lemon vinaigrette
- Terrine of foie gras, rosemary biscuits and country bread
- Salad of veal sweetbreads on puff pastry flavoured with celery
- Fillets of Red Mullet simply pan-fried, salad with olive oil and chives
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Sample dessert menu:
- Lavender crème brûlée
- Baked fresh fruits with orange-flower water sabayon sauce
- Cherries baked in batter pudding with vanilla sauce
- Puff pastry case with pears and rosemary honey caramel
- Mousse of plums from our orchard
- Baked figs with thyme ice cream
- Pears baked in wine and cinnamon
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Cooking Vacations 
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