Slow, hot and pleasant in Summer, slow, cold and pleasant in Winter, Peter mayle described Provence - 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 Provencal dishes which bring real 'warmth' to cooking. Typical dishes covered include French onion soup, stuffed fougasse, navarin of lamb, chicken Provencale, courgette cake, potato galette, clafoutis with peaches and other dishes depending upon the season. To enquire about this course contact Claire on 0789 1122616