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 The
Chef, Frédéric Rivière will patiently teach you the skills
and techniques needed to prepare fantastic meals in a
relaxed and interactive environment.You will learn how
to prepare, cook and present some famous French dishes
including foie gras, frogs legs and creme brulée as well
as some new and creative recipes.
You will also learn about local and regional wines
as well as some famous cheeses. After you have completed
your cooking lessons you will have some time to relax
and enjoy the evening before you prepare to eat.
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Each student will receive a customized apron, a cookbook filled with the recipes of the week, and a certificate of culinary achievement.
The villa features five highly decorated guest bedrooms all with top quality double beds, bathrooms en-suite and individually controlled electric heat and air conditioning. The three principal bedrooms have stunning sea views and French doors leading out to the terrace. Each en-suite bathroom has colorful hand-painted tiles, double basins with marble top and a separate bath and shower.
Please note that while the price
of your luxury cooking vacation includes
all food and wine consumed on the premises,
it does not include entrance fees to
various museums and sites and the cost
of lunches or visits to selected restaurants.
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| Prices Per Person Per Week | Culinary Student | Gourmet Guest |
| Deluxe | $3195 | $2695 |
| Superior | $2995 | $2495 |
| Single Room Supplement | $450 | $450 |
Rates exclude airfare |
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France
Sept 22 29
Sept 29- Oct 6
Oct 6 13
Oct 13 20
Saturday
Arrival at the villa ‘LE MAS DES OLIVIERS’
1:00pm Welcome Mediterranean buffet lunch prepared by Chef Frédéric Rivière. Presentation of the culinary week and discussion of the cultural excursions
3:00pm Break
5:30pm Demonstration and preparation of dinner
Foie Gras & Wild Mushroom Raviole
10 Spices Poached Salmon
Red Fruits Tart with Jurancon Wine
7:30pm Break
8:00pm Cocktails followed by dinner
Sunday
8:30am Breakfast
10:30am Demonstration and preparation of lunch
Scampi Mille-Feuilles
Mediterranean Asian Sliced Pork
Mango Trilogy
1:00pm Lunch
2:30pm Guided walk through the Parc de l’Estérel
5:30pm Demonstration and preparation of dinner
Vegetable Meli-Melo
Romertopf Duck Leg
Rose Wine Granite with Spicy Madeleine
7.30pm Break
8:00pm Cocktails followed by dinner
Monday
8:30am Breakfast
10:30am Demonstration and preparation of lunch
Marinated Scallops
Turkey Sausages with Endive Puree
Fruits Soup
1.00pm Lunch
2.30pm Visit to the beautiful village of St Paul de Vence
7:30pm Dinner at ‘Mantel Le Suquet’ in Cannes
Tuesday
8:00am Breakfast
8.30am Visit to the open market of Forville in Cannes
12:00am Preparation of lunch by Fred. The menu depends on what is purchased at the market.
1:00pm Lunch
2:30pm Visit to Antibes
6:00pm Demonstration and preparation of dinner
Aubergine & Smoked Salmon Quenelles with Seed Twigs
Curried Beef Paupiette
Nougat Glace with Candied Olives
7:30pm Break
8:00pm Cocktails followed by dinner
Wednesday
8:30am Breakfast available
10:00am Departure for a boat trip to Les Iles de Lérins ( This trip is dependent on the weather and it may be necessary to arrange a day trip to Monaco, Nice or St Tropez as an alternative)
12.30pm Picnic lunch on the island
5.00 pm Free time at Le Mas des Oliviers
8.00pm Dinner at ‘La Bastide Saint Antoine’ in Grasse
Thursday
8:30am Breakfast
10:30am Demonstration and preparation of lunch
Cauliflower Soup
Langoustine on a Fennel Puree
Oven Baked Seasonal Fruits with Truffle Ice-Cream
1:00pm Lunch
2:30pm Visit to Biot
6:00pm Demonstration and preparation of dinner
Skate Fish Stew
Saddle Of Lamb with White Beans on Toast
Chocolate Cake with Jasmin
7:30 pm Break
8:00 pm Cocktails followed by dinner
Friday
8:30am Breakfast available
9:00am Depart for the vineyard Château La Font du Broc in les Arcs
12:15pm Walk in the old Village
12:30pm Lunch at the hill top village of Les Arcs
6:00pm Demonstration and preparation of dinner
Scorpion Fish Soup
Papillote Chicken with Lemongrass
Zucchini Cake with Pumpkin Coulis
7:30pm Graduation Celebration! Time to dress up and receive your certificate - that is if you’ve been a good student!
8:30pm Dinner
Saturday
8:30am Breakfast available. Depart before noon.
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