Slow, hot and pleasant in Summer, slow, cold and pleasant in Winter, Peter Mayle described Provençe - such is the food. Rebellion against Nouvelle Cuisine started here followed by a return to 'la cuisine du terrior' (the cooking of the land). Come and enjoy seeing and making some regional and rustic Provençale dishes which bring real 'warmth' to cooking.
Typical dishes covered include French onion soup, stuffed fougasse, navarin of lamb, chicken Provençale, courgette cake, potato galette, clafoutis with peaches and other dishes depending upon the season.
Day Courses run from 10.00am till approximately 4.30pm.



For bookings and payments contact Claire.