With pleasure and anticipation I announce our cooking class dates for 2016. The season will begin, as ever, with our spectacular Truffle Extravaganza in January, when every meal includes the elusive "black diamond," with participatory cooking classes, a truffle hunt and a visit to the truffle atelier, plenty of white Chateauneuf du Pape wine, along with restaurant and vineyard visits.
In April, our popular week-long Cooking in Paris will include plenty of seasonal hands-on cooking classes, a market visit, cheese, wine, and oil tastings, as well as a spectacular Michelin three-star meal. From June to September, we continue our week-long classes of Cooking in Provence, gathering heirloom tomatoes and other vegetables, herbs, fruits, and capers from the garden, sipping wine from the vineyard, enjoying our fall harvest of olive oil and olives, as well as our Chanteduc honey, visiting the spectacular market in Vaison-la-Romaine, meeting with winemakers and cheese merchants, and enjoying the cuisine of our local chefs. Beyond the classes listed below we are always happy to accommodate independent groups of 6 in Paris and 8 in Provence. Please contact us to arrange dates: firstname.lastname@example.org