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| France | | Chateau De Berne - BEST SELLER | Prices and
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Member of Relais & Chateaux
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 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.
Chateau De Berne
Lorgues, Provence
Cooking Vacation Itinerary
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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 and 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 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.
- Lunch on your own in the village of Lorgues (you may want to pick something up at the market!).
- Afternoon: cooking lesson with fresh local products.
- Dinner to follow based on your efforts.
- 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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2009 Price Per Person
Low season — March, April, October, November, December
US$2600 double occupancy
US$800 single supplement
Mid season — April 11-13 [Easter Weekend], May, June, September, Christmas and New Year's
US$2900 double occupancy
US$1200 single supplement
High season — July, August
US$3100 double occupancy
US$1300 single supplement
Maximum 10 participants
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2009 Tour Dates
Sold out: March 26, May 21-23, June 19-20, August 25-27.
Join a date others have booked: May 17-21 (4-night program); July 19-24; September 21-26; September 27-October 2 (low season).
Available any week March through December for a minimum of two people.
Generally starts on Sunday or Monday, but other start days may be available.
2-, 3-, or 4-night programs available on request, please inquire for itineraries and prices.
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Included in the Cooking Vacation:
- Five nights in deluxe accommodations
- Four dinners (beverages not included)
- Four cooking lessons, part hands-on and part demonstration
- Breakfast daily and three lunches (beverages included with lunches)
- Wine tasting and olive mill visit
- Transfer to/from Lorgues on market day (Tuesday)
Transfers can be arranged from the Nice airport or train station at a cost of EU 150 each way (for 2-3 people), or we are happy to assist with a low cost car
rental.
If you prefer to take the train, the closest station is Les Arcs - Draguignan; from there,
it is a short transfer (35 Euro each way) or taxi ride to the Chateau.
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Cooking Vacations 
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