Provence Cooking Classes with Patricia Wells

chanteducFor several weeks each year Patricia and Walter Wells open their 18th-century Provençal  home for personalized cooking classes for a small number of participants eager to share in the food, wine, and culture of one of France’s most blessed regions. Students cook with herbs, salads and vegetables from the garden, grapes from the vineyard, and olives from the groves. They sip homemade aperitifs from the orchards, and prepare roast meat and poultry in the wood oven fired with vine clippings from the vineyard. The house wine is Clos Chanteduc, the fruity, fragrant red Côtes-du-Rhône from the property. The five-day English language program includes hands-on cooking sessions led by Patricia and Walter, as well as their guided visits to markets, vineyards, shops, and local restaurants.

Each day’s program offers something different: The menus prepared together and shared around the farmhouse table, the insider’s guide to the regional production of olives, oil, and cheese, and tastings from the rich selection of local wines, including the famed Châteauneuf-du-Pape, the heady and varied Vacqueyras and Gigondas, as well as the huge variety of top quality Côtes-du-Rhône. All instruction is in English. Recipes are geared to the  cooking enthusiast. Participants are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 10 participants. The week begins with dinner on Sunday night and ends after lunch on Friday. The fee is $5,000 ($5,500 in 2015) and includes all classes and tastings, market visits and transportation for local visits. The fee does not include lodging. (Information on housing as well as the specific week's schedule will be sent when students enroll.)

The schedule will  include Sunday's welcome dinner; morning classes with lunch on four days with a midweek winery visit and tasting,  followed by lunch in a restaurant; and additional classes and dinner on Monday and Tuesday evenings. The other two evenings will be free  for students to explore on their own or simply take a break.

A spouse or friend traveling with the student will be invited to the final lunch on Friday. He/she can also join the group for the market tour, the winery visit and the restaurant lunch afterwards, for a fee of $250.

Following is a partial selection of activities from classes in previous years.

AT HOME WITH PATRICIA WELLS
COOKING IN PROVENCE

class_provence4

Cooking in Provence
SEPTEMBER 22 to 27, 2013

SUNDAY DINNER 7 PM
WELCOME TO CHANTEDUC

 

Champagne “Inflorescence”

Blanc de Noir 100% Pinot Noir

Cédric Bouchard

Importer : Thomas Calder Selection

 

Asian Mixed Nuts with Kaffir Lime Dust

Chanteduc Black Olives

Vaison’s Signature Black Olive Sausage

 

Yveline’s  Chilled Cucumber, Avocado, and Cilantro Soup

With Avocado Sorbet

 

Four-Hour Lamb Shoulder

With Sauce Verte and Fresh Herbes de Provence

rosemary, summer savory, oregano, thyme & basil

 

Local Epeautre Risotto

Eggplant in Spicy Tomato Sauce

 

Chanteduc Salad: Mesclun plus, Basil, Red Spinach, Sorrel, Texas Tarragon, Parsley, Oregano, Fennel Fronds, and Cilantro

Dressed with Lemon and Olive Oil Dressing

 

A goat cheese selection from Josiane Deal, Lou Canesteou

Rovethym (goat, Provence); Bleu de Chèvre (goat, Loire); Boucanier (goat, Provence); Pyramide du Ventoux (goat, Provence)

With fresh Grenache and Syrah grapes and Raoul’s Fig Chutney

 

Homemade Multigrain Sourdough Bread: Pain au Levain

 

Wine:

Côtes-du-Rhône Rouge Clos Chanteduc 2011

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

 

Berry Cornucopia with Lime Curd

 

 

MONDAY LUNCH

10 AM: MEET AT CHANTEDUC for Class and Lunch:

 

Food Topics: Knives; Kitchen Habits, Pot Sizes; Kitchen Organization and Design: Cutting Vegetables:  Sweating; Mis en Place; Salt

 

Chick Pea Dip with Sesame Oil and Fresh Cilantro

With Cumin Flecked-Tortilla Chips

 

Soupe au Pistou: Provençal Vegetable Soup with Fresh Beans

With Light Basil Puree, Gruyère and Parmesan

 

Ruby Rhubarb Bars

Sheep’s Milk Yogurt and Honey Sorbet

 

Prepare:

Fresh Lemon Verbena Sorbet for Tuesday lunch

Chocolate, Oat, and Flax Squares for Tuesday lunch

Summer Chocolate Squares for Tuesday dinner

 

Wines:

 

Côtes-du-Rhône Sablet Blanc 2011

Domaine Santa Duc

Viognier, Bourboulenc, Clairette, Grenache Blanc

Importer: Robert Kacher

 

Tavel Rosé Domaine de la Mordorée

La Dame Rousse 2012

Grenache, Syrah, Clairette, Cinsault

Importer: Kysela Pere et Fils

 

MONDAY DINNER

 

7 PM Meet at Chanteduc for Discussion on Local Wines

 

Zucchini and Basil Velouté

 

Fresh Homemade Pasta with Morels, Parmesan Sauce, and Fresh

Herbes de Provence

 

A Sheep’s Milk Cheese Selection ;

Napoleon (sheep, the Basque region), Brebis Doux (sheep, Provence), Roquefort Carles (sheep, the Auvergne)

 

Verona’s Almond-Polenta Cookie Cake:

Melon Sorbet

 

Prepare:
Roast Tomatoes for Tomato Tatin for Tuesday dinner

Summer Chocolate Squares for Tuesday dinner

 

TUESDAY LUNCH

 

9 AM Meet in front of Post Office in Vaison for Market Tour

 

11:30 CLASS AND LUNCH AT CHANTEDUC:

 

Provencal Olives from the Vaison Market

 

White Fish Ceviche with Avocado, Spring Onions, and Cherry Tomatoes

 

Chocolate, Oat, and Flax Squares

Fresh Lemon Verbena Sorbet

 

Prepare Shellfish Broth for dinner

Prepare Fresh Mint Sorbet for dinner

 

 

TUESDAY DINNER

 

7 PM Meet at Chanteduc for

Knife-Sharpening Class with Walter,

Cooking Class, and Dinner

 

Special Guest Josiane Deal, Fromagerie Lou Canesteu

 

Langoustine Bundles with Fresh Herbs

 

Tomato Tatins

 

Six-Minute Steamed Salmon with Shellfish Cream and Fennel Fronds

 

A Selection of Cow’s Milk Cheese from Josiane Deal, Lou Canesteou:

Le Marechal (Cow, The Savoy), Reblochon (Cow, The Savoy),

Fourme d’Ambert (Cow, Auvergne)

 

Summer Chocolate Squares

Fresh Mint Sorbet

 

Prepare:

Fennel Sausage for Thursday lunch

 

Wines:

Côtes-du-Rhône Blanc Domaine de la Janasse 2012

Grenache Blanc, Clairette, Bourboulenc, Roussane, Viognier

Importer: Eric Solomon

 

Châteauneuf-du-Pape Blanc Patrice Magni 2012

Cuvée Roussanne

100% Roussane

No known American Importer

WEDNESDAY

 

10:15  AM: DEPART CHANTEDUC IN CHAUFFEURED CARS

 

For Special Wine Tasting  with Yves Gras

Domaine Santa Duc

in Gigondas

Importer : Robert Kacher Selections

 

Lunch L’Oustalet

With chef Laurent Deconinck

Place du Village

84190 Gigondas

 

DINNER FREE

 

THURSDAY LUNCH

 

10 AM: CLASS AND LUNCH AT CHANTEDUC

 

Olive Oil Tasting

 

Huile d’Olive de Mon Pays 100% Tanche

Huile d’Olive de Mon Pays 100% Verdale

Castelas Huile d’Olive AOP Salonenque, Aglandau, Grossane, Verdale

 

AN ARTICHOKE EXTRAVAGANZA

 

Artichoke, Zucchini, Avocado & Tomato Salad with Citrus & Pistachios

 

Artichoke Soup with Parmesan and Truffles

 

Pizza with Artichoke Cream, Marinated Artichokes,

Homemade Fennel Sausage, and Mozzarella

 

Mint Sorbet

 

DINNER FREE

 

 

FRIDAY LUNCH

 

10  AM

Meet at Chanteduc for Class and Lunch:

 

Pissaladière: Onion, Anchovy, and Black Olive Tart

 

Yellow Tomato Soup

 

Joel’s Ratatouille

Farm Chickens Roasted in the Bread Oven

Seared and Roasted Potatoes on a Bed of Rosemary

Cosi Bread with Fresh Rosemary

 

Chestnut Honey Squares

Roasted Ronde de Bordeaux Fig Sorbet

 

Wines:

 

Domaine Jaume Cotes du Rhone Reference blanc

Marsanne, Roussane, Grenach Blanc, Clairette, Viognier

No known American importer

 

Côtes-du-Rhône Rouge Clos Chanteduc 2011

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

 

BEST TASTES OF THE WEEK

 

*** Tomato Tatins

** Almond Cookie Cake

** Artichoke Pizza

** Six-Minute Salmon in Shellfish Cream

* Lemon Verbena Sorbet

Pistou

Roast Chicken

Pissaladiere

Fig Chutney

Ceviche

 

Best Wines:

*** Tavel

Champagne

Viognier

Gigondas

 

Takeaways:

 

Sweating

Expanding recipe repertoire

Not be so wasteful

Learn to freeze intelligently

Setting a pretty table

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BLACK TRUFFLE COOKING WORKSHOP
January 20 to 24, 2014 (Completed)
January 19 to 23, 2015

2014 PARIS COOKING CLASSES
February 24 to 28, 2014 (Completed)
March 10 to 14, 2014 (Completed)
March 24 to 28, 2014 (Completed)
March 31 - April 4, 2014 (Special Private Class - Full)

2015 PARIS COOKING CLASSES
March 23 to 27, 2015
April 6 to 10, 2015
April 20 to 24, 2015 (Full)

2014 PROVENCE COOKING CLASSES
May 25 to 30, 2014 (Special private class - Full)
June 8 to 13, 2014 (Full - Wait list)
June 22 to 27, 2014 (Full - Wait list) 
September 7 to 12, 2014 (Full - Wait list)
September 21 to 26, 2014 (Full)

2015 PROVENCE COOKING CLASSES
June 7 to 12, 2015
June 21 to 26, 2015
September 6 to 11, 2015
September 20 to 25, 2015

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