Travels with Karen: Pathways to Provence - ONE-TIME ONLY
La Cadiere d’Azur
A note from Karen Herbst, founder of The International Kitchen: Please join me on this intimate and compelling exploration of Provence, a destination I love to revisit as its on my list of “all time favorites.” A region of totally charming small towns, local markets with food displays that are works of art, fields of red poppies, golden sunflowers and lavender, along with great artistic history and proximity to the sea, this should be on everyone’s “bucket list.”
A one time only departure, the group is limited to a maximum of seven (7) people in private ensuite rooms. The departure is currently sold out but you can join the wait list.
About the location: La Cadiere d’Azur is a delightful ancient hilltop village, where traditions of the good life are still honored. The hotel for your six night stay, the Hostellerie Berard and Spa, is a lovely country inn in the heart of the village, situated among other beautifully restored historic buildings, around a pool and with an award-winning spa. The property includes two fine restaurants, one a charming bistro and one a fine dining restaurant. You will find the hotel is truly a family affair, owned and operated by generations of the Berard family.
Your 'Travels with Karen' Women Only Week will be jam packed with visits of quintessential towns of the Provence region, cooking classes, market visits, wine, oil and cheese tastings and much more. The itinerary also allows for a little free time for you to relax or experience the Berard Aroma Spa for some well-being treatments.
About the cooking lessons: Chef Berard and his son Daniel will lead you in innovative cuisine based on traditional flavors of Provence and the Mediterranean. Menus are determined by the seasons and the chefs will provide an introduction to their skills and craft, for which Chef Berard has been awarded a Michelin star. The classes are held in a delightful “bastide” created exclusively for the classes and whenever possible, fresh herbs, vegetables and fruit are used from the surrounding gardens.