ART AND COOKING CLASSES IN PROVENCE — École à Saint-Rémy-de-Provence

TOUS les avis sur ART AND COOKING CLASSES IN PROVENCE

• Philippe Gion

  Ajouté 29-12-2018

  A cuisine is all of a terrain and its whole past...And that of Provence lies deep in antiquity. Hellenized first in the 6th century B.C., then Romanized toward the end of the year 1 B.C., Provence drew inspiration from highly refined and vigorously seasoned Greco-Roman dishes. On her coast, the scent of a tuft of thyme, the sun on the sea, the chant of the cicadas, all become part of a fragrant bouillabaisse, an aioli - that incomparable golden pomade, a loup de mer (sea bass) broiled with fennel on vine embers, a celery and green apple mousse-pure or an all-star magnificent pesto soup.SOME REVIEWSI could not imagine what a wonderful week I would have in your beautiful Provence. You have spent up a new world of cooking and most important a new way of looking the life! You are a true of heart and a spirit. Thank you indeed for all the favors, the experience of your beautiful home and all you did to make my trip truly memorable. (Julie C, New York, USA)What a pleasure it was for us to share your kitchen, table and wonderful company. The experience was truly unique and one which I do not believe could be duplicated anywhere on earth. () Each time we prepare the dishes we learned from you we will have fond memories both in our heads and hearts - as well as our stomachs. With love. (Sandy & David R. New York, USA)"A year in Provence" by Peter Mayle cannot be compared to the week in Provence that I have spent in your kitchen. The exceptional food that I have shared with six wonderful people, including yourself, will never be forgotten. And what a fun we had! Fabulous! Sant and thank you so much mes amis! (Merv R.. Ontario, Canada)And more ...