Cuisine and Culture of Provence

Enjoy a once-in-a-lifetime cooking holiday in southeastern France! Provence has a history and culture as rich as its gastronomy, and they are all waiting to be discovered on this 6-night cooking vacation. Not only is Provencal cuisine distinct (and delicious!), it includes many of the most popular, flavorful, and healthy aspects of the Mediterranean diet: fresh produce, lots of seafood, olive oil, and wine! Provence is a foodie’s delight, full of open-air markets and artisan food producers, all of which you will explore on your culinary vacation. Each day your host will lead you in choosing a menu based on the delectable foods you discover on your journeys–a true gourmet delight!

Cuisine and Culture of Provence Trip Details

Included in the 6-Night Trip


6 nights accommodation in double or double twin room

Food & Beverages

  • Daily breakfast
  • 5 lunches
  • 6 dinners
  • Wine with all meals

Classes & Instructors

Your week will feature 3 or more cooking classes with Mark Haskell and a fellow chef. Mark is founder of Friends & Food International in Washington, DC, a food consulting company specializing in restaurant and community nutrition programs, edible gardens, culinary education and travel tours. His culinary philosophy is to promote cultural heritage, food diversity, and sustainable practices. In addition to being a certified Master Gardener, he was knighted a Chevalier by the Confrerie de Saint Vincent, in Cotes du Rhone, France, for his work promoting organic and biodynamic food production. His glowing credentials are merely the tip of the iceberg, however, as his true talent lies in his passion for introducing travelers to all the wonders of French and Provencal cuisine. Because Provence cuisine is the epitome of seasonally inspired food, the excursions and cooking lessons will vary from month to month, always dependent on what is harvested in the fields, caught in the sea, or hunted in the forest. But each week, regardless of season, you will be introduced to a variety of regional dishes, including aperitifs, amuse bouches, planchas (a type of grilled dish), rice dishes, Provencal sauces, cheeses, and desserts. You education in Provencal cuisine will include both the techniques as well as the finesse of choosing the right ingredients.


  • Visit to Vaison-la-Romaine
  • Excursion to Isle-sur-la-Sorgue on market day
  • Visit of the Luberon Valley
  • Excursion to the Vaucluse and Cote du Rhone wine region
  • Visit of Avignon and Ville Nueve les Avignon
  • Excursion to Nyons, including olive mill, lavender distillery, and market
  • Visit of Suz-la-Rousse

Transfer Details

  • Arrival and departure transfers from/to Avignon TGV station


  • Food and wine tastings