Cooking or culinary holidays, vacations, tours in France:

The International Kitchen
. . . top quality, authentic, intimate cooking experiences

In 1994 The International Kitchen, founded by Karen Herbst, originated the concept of "cooking school vacations". Karen had decided to combine her travel experience with her lifelong passion for food and wine to create the The International Kitchen. Today The International Kitchen remains the leader in the industry, now offering over seventy programmes and over thirty choices for a daily class.

Karen has personally handpicked the chefs, locations and excursions and works to ensure that every International Kitchen experience is unique, professional, and richly rewarding. Karen is recognised as one of the innovators of culinary travel, and, as an authority, is an advisor and frequent speaker to industry and professional groups. She is a member of the Board of Directors of the Italian Travel Promotional Council, a non-profit organisation working in conjunction with the Italian Government Tourist Office, as well as a member of the Slow Food Organization and the James Beard Foundation. In 2004 Karen was the honoured recipient of the La Medaille d'Argent du Tourisme, the French Silver Medal of Tourism awarded by the French government.

The International Kitchen credo and promise to you is:

a top quality, authentic, intimate cooking experience, with lots of laughter and friendship

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Cooking vacations to France . . .

Whether described as haute cuisine or hearty homemade dishes, gastronomy is serious business for the French. Characteristic markets liven up small towns and bustling cities alike. Around every corner you'll find patisseries, boulangeries, bakeries, and of course, world-class wine shops. Come fall in love with this fascinating land through its most essential ingredients . . . food and wine.

LA VARENNE

• About the location:
  
  The lovely seventeenth-century Château du Feÿ, 95 km south of Paris, is in the province of Burgundy, halfway between Sens and Auxerre. Chablis is close by and other great vineyards within convenient reach: Reims/Epernay for champagne, Beaune for the great Burgundies and Sancerre for wines of the Loire. Restored to its former glory, the Château du Feÿ is set on 100 acres overlooking the Yonne river valley. Amenities include an outdoor swimming pool and all-weather tennis court. Nearly all bedrooms have en suite bathrooms. An elegant salon and dining room complement the fine accommodations and the kitchens are exceptionally well equipped. Please note that all bedrooms at Château du Feÿ are on the second and third floors and there is no elevator.

• About the cooking lessons:
  
  Born in Newcastle, England, Anne received her Masters degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States (she has been a US citizen since 1973). Among her many accomplishments, Anne has been an associate editor of Gourmet and food editor of the Washington Star, and currently contributes a column to the Tribune Media Services International as well as writing for the Los Angeles Times. Anne was elected to the Who's Who of Food and Beverage in America in 1986 and was honored in 1995 as Grande Dame of Les Dames d'Escoffier International. In 1999, the International Association of Culinary Professionals recognized Anne with their prestigious Lifetime Achievement award, and in Australia at the World Food Media ceremonies, she was inducted into their Hall of Fame. In 2000, at the American Food and Entertainment Awards, Bon Appétit magazine named Anne "Cooking Teacher of the Year."
  
  Anne has served as President of the International Association of Culinary Professionals and as a trustee of the IACP Foundation. She has also served on the Corporation of the Culinary Institute of America and is a board member of COPIA: The American Center for Wine, Food and The Arts in Napa, California.
  
  Anne Willan has written over a dozen internationally published cookbooks, her new release (fall 2004) being The Good Cook (Stewart, Tabori and Chang). Also widely recognized is Anne Willan’s From My Chateau Kitchen (in Britain, A Kitchen in Burgundy) which introduced readers to life in Burgundy and to Anne’s cooking at the Château du Feÿ. Other well-known books include Cooking with Wine, the influential La Varenne Pratique and the profusely illustrated step-by- step Look and Cook series in 17 volumes. Anne’s international outreach, with books published in two dozen countries and translated into 18 languages, makes her one of the most internationally renowned of today’s cooking authorities.

For the itinerary or further information see The International Kitchen web site - click here

ROBERT ASH COOKERY SCHOOL AT RUE DU LAC

• About the location:

  Southern Burgundy is especially rich in history - from the prehistoric site of the Solutré rock with vineyards carpeting its lower slopes, to the famous Abbey of Cluny and the Château of Pierreclos. The River Saône runs through a landscape which includes the famous vineyards of St. Vérand (home of St. Véran without the 'd'), Pouilly-Fuissé, the southern Mâconnais and the hills of the Beaujolais. Mâcon itself is a fascinating town at the river's edge. The Pont St. Laurent crosses the Saône to reach the département of the Ain, where you shall visit Bourg-en-Bresse and the extraordinarily beautiful lakes of the Dombes. Rue du Lac is an enormous converted farmhouse standing in two acres of grounds a few miles south of Mâcon, southeast France. Rooms are very comfortable, (with ensuite bathrooms if desired). There is a small lake, suitable for swimming, and plenty of room for relaxing in or out of doors. If weather permits, meals will be taken on one of the two terraces.

• About the cooking lessons:

  Robert Ash, chef-patron of London’s legendary and award-winning Blythe Road Restaurant proposes an incredible culinary experience. Join him in the very heart of France for an all-inclusive course which combines expert hands-on tuition, fabulous food, and fascinating visits. The main teaching kitchen is equipped to a high standard, with every conceivable tool of haute cuisine. There is a second kitchen which is also for the use of guests.

For the itinerary or further information see The International Kitchen web site - click here

COOKING CLASS IN PARIS

• About the location:

  A very special cooking school experience with Samira Hradsky, an international culinary personality, who will take you to the market and then instruct you in English on the details of French cuisine. These cooking classes in Paris are held in the beautiful, newly renovated kitchen in her elegant apartment near the Champs Elysees. You can even book an evening of wine tasting and dinner with Samira and her husband James, in their home.
  
  After earning her MA and doctorate in Education and Human Development from George Washington University, Samira worked for many years in the government sector. Ten years ago, she decided to create her cooking school, "Food Unites the World," and has not looked back since. Having lived in many places in the world, including the UK, Middle East, Europe, Africa, and the US, she has melded the culinary education from her mother and grandmother, with that of cuisines around the world, and her lifelong experience as a teacher. While primarily self-taught, Samira has attended classes at the Cordon Bleu, as well as other culinary schools. Now, having returned to Paris, her primary focus is, of course, on French cuisine, although she still continues to offer classes in other specialties as well. Samira's cooking philosophy is quite simple: she wants to teach people to cook and enjoy good and healthy food. While learning to trust their own instincts, they will gain confidence in their own abilities.

• About the cooking lessons:

  Cooking classes in Paris are taught in the absolutely beautiful kitchen of Samira's newly renovated, lovely apartment in the 16 arrondissement. This is an elegant, yet practical kitchen, with a gorgeous granite island that can accommodate up to eighteen students. The six-burner stove, two ovens, two refrigerators, two freezers, and charming nooks with Samira's personal oils, etc., complete the kitchen. The building itself dates back from 1870 and was built in the traditional Haussmanian style. It is a ten-minute walk to both the Arc de Triomphe and the Champs Elysees, and a three-minute walk from the Metro. You will visit a wonderful, neighborhood market that is a ten minute walk from Samira's apartment, where you will select some of the items you will use in your French cooking lessons. This is really an experience with a local Parisian, where you will be creating some of the most delicious, yet simple dishes.
  
  Students are given chapters of Samira's book, which contain the recipes of the day's class. Each class goes through the preparation of a complete meal, followed by a long lunch in the elegant dining room, where students dine and enjoy their creations, accompanied by a lovely wine.

For the itinerary or further information see The International Kitchen web site - click here

PARIS CULINARY TREASURES

• About the vacation:

  Is your idea of the perfect vacation to explore Paris’s best French and multi-cultural markets and fascinating quarters (with a culinary twist)? To dine in delectable gourmet-bistros? To savor tastings of french cheese, wines, and artisanal chocolates? Add in a full day to visit Reims to tour Taittinger and Mumm’s historic Caves, to taste their champagne and visit the glorious Cathedral of Notre Dame in Reims, and voilà! You’ll love the Paris Culinary Treasures Tour. This engaging culinary immersion is the creation of two avid Francophiles, Sally Peabody, President of Your Great Days in Paris, and, Allen Kalik, software engineer and culinary program instructor. Peabody and Kalik delight in guiding their guests to taste the real Paris.

  Accommodations are at the Hotel Trianon Rive Gauche, a very well located, three-star hotel in the 6th on rue Vaugirad, just off the Luxembourg Gardens and the Boulevard St. Michel. The tour price includes nine nights hotel (double occupancy) with early check-in, two experienced guides for fifteen guests (maximum), buffet breakfast daily, one multi-course meal (lunch or dinner) daily, metro passes, transportation to Reims, Champagne tours, a visit to the bakery of a famed patissière and to a copper cookware atelier, all market and neighborhood tours and, three talks and tastings with noted culinary artisans for regional french wines, wine and cheese, and chocolates.

For the itinerary or further information see The International Kitchen web site - click here

BIKING AND COOKING IN THE LOIRE VALLEY

• About the location:
  
  The Loire is rich not only in medieval, Renaissance and classical chateux, it has an abundant production of agriculture. From the superb salmon in the Loire River to the valleyís Atlantic side, which produces grapes for wonderful wine, you will be treated to incredible food and drink. Amboise is located on the banks of the Loire and in the center of vineyards. This charming town, nestled between impressive chateaux, has a colorful main market street reserved for pedestrians, and the essence of a provincial French town is captured in this lively thoroughfare. Unlike some of the commercial towns of the Loire valley, this is still a real Renaissance town, its beauty attracting many celebrities (Mick Jagger owns a small chateau in the area). Blois is a little town with a famous château, which is piece of living history, and enjoys a scenic setting on the right bank of the Loire.

• About the bike riding:
  
  The Loire Valley is a very scenic and pastoral location for easy to moderate bicycle riding. This is a self-guided riding tour, and you will be equipped with all the necessary equipment, maps and itineraries.

• About the lessons:
  
  Your lessons will be with two outstanding Michelin chefs. Chef Christophe Cosme, of restaurant "Au Rendez-vous des Pecheurs," was trained in fine restaurants throughout France. Chef Garanger, of "Le Medicis", was trained in Michelin star restaurants in the Loire valley, Paris and Burgandy. Both will lead you in hands-on lessons in the cuisine of the region.

For the itinerary or further information see The International Kitchen web site - click here

WALNUT GROVE COOKING SCHOOL

• About the location:

  Walnut Grove is strategically located in the Loire, not far from the borders of Normandy and Brittany and a short drive to the Chateaux country of the Loire Valley. Set in an unspoiled area of the French countryside, you will enjoy all amenities, which owners Maynard Harvey and Benedict Haines have included for the comfort and needs of their guests when they renovated their charming farmhouse. With beautiful views over an expanse of walnut trees (thus the name!), this property ensures a relaxing and comfortable stay.

• About the cooking lessons:

  Our hosts and teachers for the course are Maynard Harvey and Benedict Haines. They believe the best way to learn is in a relaxed atmosphere, where you will have the confidence and understanding to skillfully combine flavors, textures and presentation, enhanced by your own flair and imagination. Each day will be an experience in combinations of the freshest local ingredients with techniques that will enable you to build your knowledge and understanding of modern cooking. The lessons are held in a professionally equipped, yet warm and inviting kitchen that has been exclusively designed for the classes. Maynard's experience includes working with the late Princess Diana's personal chef, as well as at the prestigious Savoy Hotel in London and the Royal Bath House. Most recently, Maynard was the chef/patron of the award-winning restaurant Seland Newydd. Benedict Haines also has had a distinguished career, including his work with Michelin star chef Ian McAndrews. Having worked together for the last ten years, Benedict and Maynard have developed their own style using the freshest of ingredients, with an emphasis on distinct flavors and clean, meticulous presentation. They bring a great passion and enthusiasm for their work, which is sure to inspire and stimulate your own love of food.

For the itinerary or further information see The International Kitchen web site - click here

WINE AND CUISINE OF THE LOIRE VALLEY

• About the location:

  Among the glories of the Loire Valley are the magnificent chateaux studding the banks of the Loire river. The playground of nobles, the valley became the cradle of the artistic explosion of the French Renaissnace. Today, you will also find vineyards flanking much of the length of the Loire, and you will blend your visits of the chateaux with tastings of the best wines of the region. Pascal Mineau, a noted wine specialist, will be your private guide throughout this exceptional experience. Your accommodations will be in a lovely B&B and two beautiful chateaux along the banks of the Loire.

• About the cooking lessons:

  You will have the exceptional opportunity for two hands on lessons with chefs of very different backgrounds: Chef Florent Houget, who has worked at prestigious Michelin restaurants and has an international background; and Veronique De Caix, a local chef who boasts no stars but is simply a talented cook who will teach you classic French cuisine in a very engaging way.

For the itinerary or further information see The International Kitchen web site - click here

A PROVENCAL DREAM

• About the location:
  
  In the hills of the Vaucluse, facing the white range of the Alpilles and the beautiful perched village of Velleron, the Hostellerie la Provence backs on to its very own woodland of oak trees. The hotel is a selection of the Rivage Hotels of Charm, and Jean and Brigitte—the owners and your hosts— are ready to take care of your every need as they welcome you into their home, with its quaint red shutters, ensconsed in a sea of green. There are many idyllic places to relax both indoors and out. You can relax at the beautiful large pool, set amidst an English style garden, which is open from mid April to November. If you prefer more activity, you can hike along the picturesque canal to the next town. The former grain attics are now charming and cosy bedrooms, decorated in true and historical Provençal style, with beautiful scenic views.

• About the lessons:
  
  The Hostellerie has an excellent gastronomic restaurant, very popular with local residents. Chef Brigitte is very creative and she will lead you in the hands-on lessons, which will take you through a range of Provençal and French specialties. You will use Mediterranean herbs and spices and the freshest locally grown vegetables to prepare light and tasty dishes with a focus on fresh vegetables and fish. You will go home armed with wonderful, healthy recipes that can easily be reproduced at home.

For the itinerary or further information see The International Kitchen web site - click here

DOMAINE DE VALMOURIANE

• About the location:
  
  Martina and Philippe Capel are a dynamic young couple. Their dedication and energy are immediately obvious in every aspect and detail of the hotel and restaurant. Martina, a graduate of a Swiss hospitality school had always dreamed of owning her own hotel. She moved to Provence, met Philippe, and together they found the lovely four star Domaine de Valmouriane. It is an enchanting place of just twelve rooms on a parklike property of six hectares. There is a large pool (with cabana rooms where massages can be scheduled), an outdoor Jacuzzi, tennis court, Petanque court and miles of hiking trails. There are hairdryers in the bathrooms, every room is complete with robe and slippers, a computer is available for use by the guests, and there is an elevator. This is an idyllic countryside retreat in the foothills of the Alpilles mountain range, located just outside of St-Remy de Provence. St Remy, birthplace of Nostradamus and home for a period to Van Gogh, is now one of the most fashionable towns of Provence, and a “must see” on any Provencal itinerary.

• About the lessons:
  
  Chef Pascal Volle, a young and enthusiastic chef for the popular restaurant “Le Saint-Georges” of the hotel will guide you through the many Provencal recipes, assisted in translation by Philippe. Just a few of the dishes you may prepare are lobster cannelloni, herbed Provencal rack of lamb, and asparagus with salmon. Of course, your lessons will be complete menus, finishing with those fabulous French desserts!

For the itinerary or further information see The International Kitchen web site - click here

PASSIONATE PROVENCE: AN INTENSIVE COOKING "STAGE"

• About the location:
  
  Martina and Philippe Capel are a wonderful young couple. Their energy and dedication are obvious in every aspect of the hotel and restaurant. Martina, a graduate of a Swiss hospitality school, had always dreamed of owning her own hotel. She moved to Provence, met Philippe, and together they found the lovely four star Domaine de Valmouriane. It is an enchanting place of just twelve rooms on a parklike property of six hectares. This is an idyllic countryside retreat in the foothills of the Alpilles mountain range, located just outside of St-Remy de Provence, one of the most fashionable towns of Provence.

• About the lessons:
  
  Chef Pascal Volle, the young and enthusiastic chef of the hotel's popular restaurant “Le Saint-Georges" will guide you through Provençal recipes, assisted in translation by Philippe. Just a few of the dishes you may prepare are lobster cannelloni, herbed Provencal rack of lamb, and asparagus with salmon. Your morning lessons will concentrate on the preparation of a complete menu, including fabulous French desserts! In the evenings you will have the opportunity to cook with Chef Pascal in the kitchen of "Le Saint-Georges".

For the itinerary or further information see The International Kitchen web site - click here

CHATEAU DE BERNE ECOLE DE CUISINE

• About the location:

  This cooking school is located in the heart of Provence, between Nice and Marseille near Lorgues, Chateau de Berne's heart beats to the rhythm of the vines and wine. Here the tradition of winemaking has been deeply rooted since 1750; the winemakers live out their passion and give of their knowledge with generosity, talent and care. The Chateau de Berne and its Auberge are a luxurious, calm, and sophisticated place, having hosted events for such large international companies as Mazda, L'Oreal, Ferrari. Each bedroom is uniquely decorated with elegant accents, and has its own balcony or sun terrace. The grounds are complete with a luxurious outdoor pool, gardens, tennis and boules courts.

• About the cooking lessons:

  Renowned Chef Stephane Demurtas has traveled through France, and, indeed the world, and cooked with such luminaries as Marc Veyrat and Edouard Loubet. He opened several restaurans for Laurent Tarridec, creating typical Provencal menues. His globe trotting has enabled him to experiment with different spices, but he is a true believer of using the best local and natural products of his beloved Provence. Chef Stephane says "I wish to pass on my passion for cooking by using the products of the Domain (wines, olive oil, truffles, honey) and the surrounding scrublands spices; in a sense an escapade in the discovery of Provence. A return to basics to of the vegetables of the kitchen garden, the aromatic herbs; in brief, a healthy cooking high in flavors. To be able to communicate my passion and make it accessible to everyone.

For the itinerary or further information see The International Kitchen web site - click here

COOKING AT ABBAYE DE SAINT CROIX

• About the location:

  The elegant Relais & Chateaux Abbaye de Sainte Croix, a Twelfth century former Romanesque abbey, is situated in the glorious countryside of southern Provence. Ideally located between the Alpilles and the Luberon, it is a convenient location to visit any of the region’s major sites. This charming twenty-five room hotel is a model of contemporary luxury combined with timeless good taste. It embodies total authenticity; its very stones almost breathe a sense of history.

• About the cooking lessons:

  The food of the Sainte Croix is a happy marriage of honored Provencal tradition and contemporary innovation, paired with fine wines. Your hands-on lesson will be led by English-speaking head Chef Pascal Morel, who since 1987 has forged the Abbaye’s reputation for outstanding cuisine using simple, traditional dishes influenced by subtle combinations of local products and the perfumes of Provence. His energy, enthusiasm and love of food make him an ideal instructor. He will lead you through the lesson, which will be followed by a meal based on your efforts and accompanied by an introduction to the wines of Provence by restaurant manager Jean-Pierre Cargnino.

For the itinerary or further information see The International Kitchen web site - click here

FRENCH COOKING CLASSES: A WEEK IN PROVENCE

• About the location:

  Approximately twenty minutes east of Nyons, the olive capital of France, lies an 18th century farmhouse, "Moutas," nestled in the hills outside the village of Condorcet. This is a breathtaking rural location with a microclimate said to be among the most agreeable in all of France. All bedrooms have en-suite bathrooms, and the stream-fed pool is an ideal place to relax. Your hosts Anne and David Reinauer will insure you every need is attended to. Anne, from Lake Charles, Louisiana, is a retired French teacher, and David, a real estate developer, bought their French "Mas" seventeen years ago as a seasonal retreat. In the mid-1980's, the Reinauers, along with their two youngest children, lived year-round in the farmhouse while they painstakingly restored it and immersed themselves in French life and culture. In 2000, Anne, with her love of France and food, along with her personal friendships with several top New Orleans chefs, decided to open her Provençal home and share her love of French cooking and culture.
  
  A Week in Provence is a fantastic opportunity to experience a spectacular region of France and truly engage in the life, culture and cuisine of the country. Although cooking classes form the cornerstone of the program, we are offering a truly unique mix of activities with the aim of showing participants the origins of traditional ingredients in French cuisine and exposing our guests to many facets of French culture. All is taught and mastered here, from picking cherries, apricots or plums off the trees outside for a clafoutis or tarte, to a daube Provençal or duck confit or salmon mousse, with rosemary and thyme wild for the taking.

• About the cooking lessons:

  Your instructor, Master Chef Daniel Bonnot, is a superb teacher, both charming and knowledgeable. Born in France, Chef Bonnot worked under Parisian chefs for seven years, followed by a stint at the five star Savoy Hotel in London and La Caravelle in Guadeloupe. Seventeen years ago he made New Orleans his home, where he was chef/owner of Chez Daniel and Bizous. He has been named Chef of the Year in both 1980 and 1995 and Bizou was named one of the 10 best new restaurants by Esquire Magazine. You will experience the benefit of his vast talent in five, 3 - 5 hour cooking lessons.

For the itinerary or further information see The International Kitchen web site - click here

HEARTLAND OF PROVENCE

• About the location:

  Michael and Laurence Altman will welcome you to their charming Mas de L’Hermitage, in the heart of the Var countryside. The Var is the heartland of Provence, with soft, enveloping countryside of woods, vines, lakes and waterfalls, and wonderful picturesque medieval villages, yet still a short distance from the sea. Michael, a food and wine expert with 25 years experience in the catering industry, and his French wife Laurence, an antiques and art specialist, will host you to a week of culinary and cultural heaven.
  
  Your accommodation will be a selection of one of the bedrooms with en-suite facilities at the Mas, a large provençal style house, which overlooks Côtes de Provence vineyards, olive groves and the beautiful Esterel Mountains. Meals are taken in the charming kitchen, or weather permitting, outside on the terrace. You will find yourselves sharing a friendly personal and informal experience, “façon provençal.” Every effort is made to accommodate your varied needs, tastes and interests, and your hosts are always at hand to give helpful advice and pointers in the hope that you enjoy visiting Provence as much as they love living here.

• About the cooking lessons:

  "Cooking is all about feeling, smelling and creating," says Michael, "and that's the technique I want to pass on to you. By picking the best seasonal ingredients, you're already halfway to a great meal." Michael’s informal hands-on cooking classes are based on local ingredients from the market and most dishes will be savoured at dinner that evening. He will add his knowledge of world cuisine to traditional Provençal recipes to create sumptuous dishes, a true delight for the eyes and the taste buds. You will discover the best seasonal produce, where the locals shop, how to choose the perfect cheese right from the farm, and how to prepare regional specialities, along with hints and tips to take back for enlivening your own daily cuisine.

For the itinerary or further information see The International Kitchen web site - click here

PASSPORT TO PROVENCE

• About the location:

  La Cadiere d’Azur is a charming ancient Provencal hilltop village in the heart of the Bandol vineyards, where you will find the love of tradition, good living, fine food and wine has been preserved over the centuries. You home for five nights, the Hostellerie Berard is a delightful country inn in the heart of the village, set amid a cluster of beautifully restored old buildings, including an eleventh-century monastery with vaulted rooms, all surrounding the pool. The Hostellerie boasts two wonderful restaurants: one an elegant gastronimic restaurant, the other a more casual but equally charming bistro. The Berard family have owned the property since it opened, and running the hotel is truly a family affair. The lovely and charming Madame Berard may the person who welcomes you to the hotel; Sandra, her daughter, will assist you with any request, and Chef Rene Berard and his son Jean-Francois will oversee your cooking lessons.

• About the cooking lessons:

  Born in this very village, Chef Rene Berard’s richly innovative cuisine is based on the traditional flavors and fragrances of Provence and the Mediterranean, and cooked using the finest local products. The “cuisine of the sun” is Chef Berard’s passion and a formidable way of sharing his love of the Provencal terroir and traditions with his guests. The chef’s cuisine reflects to perfection the seasons of Provence, and the program offers an exceptional introduction to his skill and craft. Although Chef Berard has won numerous awards and is held in the highest esteem by his peers, his true love is teaching and creating the same passion in his students. Lessons are taught a couple kilometers outside the village in the “Bastide des Saveurs,” a small house wonderfully outfitted and used exclusively for the cooking lessons, surrounded by exquisite herb and vegetable gardens.

For the itinerary or further information see The International Kitchen web site - click here

PROVENCAL ADVENTURE

• About the location:

  Begin your adventure with your arrival in the charming town of Tavel, the site of the first Rosé wine in France, in the midst of the best wine growing region in the Rhone. Its position offers numerous excursion possibilities. It is on the border of two regions, Languedoc-Roussillon and Provence, and Avignon, Nimes and the Pont du Gard are no more than a half hour easy drive. Your base for the next four nights will be the lovely, fully renovated B&B Jardin de Bacchus. You will be able to visit on your own some of the most interesting and characteristic towns of Provence.

• About the cooking lessons:

  The owners, Christine and Erik, both speak English and will lead you in hands-on cooking classes in their kitchen, celebrating the fresh ingredients and delightful recipes of Provence.

For the itinerary or further information see The International Kitchen web site - click here

PROVENCE CUISINE BY THE SEA

• About the location:

  The Ile Rousse, a beautiful four-star hotel with 55 rooms on the sea in Provence, boasts no less than five unique restaurants as well as a Thalassotherapy Seawater Spa Center. This delightful retreat of private sandy beaches is located about 45 minutes from the Marseilles airport in the town of Bandol, noted for its wine production. Stendhal wrote, "Nothing is quite so pure and clean as the waters of the Bandol Gulf", and you'll see that he's right. The spa uses the beneficial qualities of the water in its treatments, and your room overlooks the pristine blue sea from a terrace. Excursions will focus on a different gourmet perspective each day, from the fishermen on the French Riviera to the olive oil and wine producers of the Provencal countryside. In your free time, you can attend to your health and well being at the spa, pools, and fitness rooms, or visit the casino in Bandol for an entertaining evening.

• About the cooking lessons:

  The unique location makes for an interesting blend of cuisine: Mediterranean dishes with the freshest Provencal ingredients. The classes are part demonstration and part hands-on and will be led in the very well equipped restaurant kitchen of Chef Jean Paul Lanyou, the head chef of the hotel's Michelin and Gault Millau recommended restaurants. Dinners will be served on the terrace surrounding the seawater pool or at one of the gourmet restaurants.

For the itinerary or further information see The International Kitchen web site - click here

PROVENCE OF ALAIN DUCASSE

• About the first location:

  La Bastide de Moustiers. It is in the Moustiers-Sainte-Marie, in the Alpes de Haute-Provence region in Southern France, close to the Gorges du Verdon, that the famed chef Alain Ducasse chose to open this country inn. Formerly the property of a master-potter, La Bastide was has been lovingly renovated with the help of local crafts people into a simple but beautiful property. Along with his good friend, Tonia Peyrot, they have created a welcoming and warm country inn, combining simplicity and luxury, traditional cuisine and the finest most delicate dishes. The location seems well suited to embody the spirit of a certain kind of Provence the Mr. Ducasse is passionate about; authentic and inspiring for its rich culture and natural beauty. This is a real haven, and a symbol of fine food that is a marvelous illustration of Mr. Ducasses's approach to cooking. Each of the twelve bedrooms are individually decorated and are equipped with modern amenities such as air conditioning, direct telephone and fax, television and FM, minibar, individual safe, and hair dryers in the bathroom.

• About the cooking lessons at the first location:

  In the kitchen you will find Head Chef Vincent Maillard, who earned a Michelin star in February 2002, and his team, all former pupils of Mr. Ducasse. The cooking you will learn has the flavors of both Provence and the Mediterranean. They also make the most of the home grown produce from the vegetable garden and at local markets.

• About the second location:

  Hostellerie de l'Abbaye de la Celle. After La Bastide de Moustiers, Alain Ducasse and his friend Clement Bruno have brought new life to the Hostellerie de l'Abbaye de la Celle, located in surroundings steeped in history, on the site of a royal Abbey in the very heart of the Coteaux Varois vineyards. It is one of the Var's most beautiful residences and once played host to General de Gaulle. This 18th century building has ten bedrooms, all personalized with objects and antique furnishings that Mr. Ducasses has collected during his travels all over France.

• About the cooking lessons at the second location:

  Head Chef Benoit Witz and the staff chosen and trained by Alain Ducasse will be leading you in your cooking lessons. Menus offer simple cooking, depending upon authentic and traditional foods, also using produce from their own gardens, as well as fare purchased in the local markets. Here you will also have the opportunity to savor truffles!

For the itinerary or further information see The International Kitchen web site - click here

A WEEK IN THE HEART OF BORDEAUX WINE COUNTRY

• About the location:
  
  Surrounded by the vines of Château Bujan, in a vineyard of the Côtes de Bourg, you will live in the charming 17th-century guest house of the winemakers. Nestled in a small green valley and restored with talent by architect Marielle M&eacuteli (Pascal's wife), La Maison des Vignes ("House in the Vines"), with its large fireplaces, oak beams, four personalized bedrooms and old books, is totally elegant, while retaining a feeling of true authenticity. A Week in the Bordeaux Wine Country with Bujan's owner and winemaker Pascal Meli and food-and-wine expert Michèle Rousseau is a warm, personal and relaxing way to get to know the wines and gastronomy of the Bordeaux region.

• About your hosts:
  
  Thirteen years ago, Pascal realized his dream and purchased the 42-acre vineyard of Chateau Bujan, where he has devoted himself to producing small production of exceptionally fine wine. Michèle was for nine years the administrative director of the Côtes de Bourg appellation. Last year they teamed up to create an unbelievably unique and personal experience for the guests of Maison des Vignes, where you will spend time visiting the chateaux, meeting the people who make the wine and preparing typical and simple culinary specialties, while in the company of your totally charming hosts.

• About the cooking lessons:
  
  Michèle Rousseau has been cultivating her passion for wines in the Bordeaux region for 20 years, and through her apprenticeship with a local well-known restaurant owner and meetings with Parisian Michelin-star chefs, she has come to develop a diverse knowledge of cooking with fresh ingredients to complement wine selection. In six cooking lessons using the freshest available seasonal ingredients, you will learn to prepare regional dinner menus to accompany the wines tasted that day: Saint-Emilion, Médoc, Sauternes . . .

For the itinerar