Learn how to prepare a 3 courses Provencal dinner
Tapenade, Pissaladière
– – – – – – – – –
Shoulder lamb cooked with Provence herbs, potatoes and vegetables or
Veal stuffed with tapenade and pine kernels, vegetables and fresh pasta or
Daube à la provençale (gardiane) served with Camargue rice
– – – – – – – – –
Tarte Tropézienne
Cooking class from 2 to 8 people.
Price on request
Price for the ingredients: depending of the season and chosen menu
The menu may change depending on the chef and the seasons.
We're here to make your life easier. Request a callback and our teams will get back to you to find the perfect rental for your stay.