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| Home Cooking in Provence |  |
| A Typical Home Cooking Week: | Send US Your Reservation Request |
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Day 1  Arrive
mid afternoon at Avignon TGV station, transfer by minivan to unpack in one of
the guest rooms at Mas de Cornud, an 18th C Provençale stone farmhouse owned by David and Nitockrees Carpita which has been renovated as a private country inn as well as a cooking school. We will have an apero, briefing in the teaching kitchen, which will be your "home" during
the course. Afterwards, we will dine family style in the cuisine salle à manger of the mas and enjoy a bountiful dinner prepared by your hostess, Nitockrees with wines selected by David. |
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Day 2: After breakfast, you will don aprons and comfortable shoes for a hands-on cooking class from Nito in the spacious purpose-built teaching kitchen with individual work stations. The class this morning will focus on basic techniques of using knives. Lunch of the dishes prepared in class will be paired with the excellent wines of the region. In the afternoon, Nito will take you on a tour of the Mas de Cornud vegetable and herb gardens. David will follow this with an outing where we will walk in the footsteps of Vincent Van Gogh, who spent his last troubled months here in an asylum and did some of his best paintings in the surrounding area. After a brief look at some of the remaining monuments of the Roman city of Glanum, we will make a tour of medieval Saint-Rémy-de-Provence, birthplace of Nostradamus. in 1503. Dinner at Mas de Cornud. |
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Day 3: After an early breakfast, we set off again to St. Rémy for the weekly open air farmer's market. Nito will lead us through narrow streets full of food stalls with colorful spices, fruits and vegetables. After market shopping for class ingredients, free time to roam. After lunch, it is back to the kitchen for another round of hands on preparation of three dishes for tonight's dinner. Fish and shellfish cooking techniques will be the focus of the afternoon class. Dinner at Mas de Cornud. |
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Day 4: We rise very early to be on hand for the milking session at a nearby goat farm. We follow the farmer and his wife from the milking shed to their immaculate fromagerie where they turn the fresh milk to artisan goat cheeses under pristine conditions. Back at Mas de Cornud, Nito demonstrates the art of affinage and applying herbs and spices to fresh goat cheese so that you will be able to recreate these and other appetizers at home. After lunch of a main dish prepared from goat cheese, you will be free to roam on your own for the afternoon. As always, Nito will share with you her special places to purchase specialities of Provence so that you will not return home empty handed. Dinner at your leisure in Saint-Rémy-de-Provence. |
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Day 5: Today's class will emphasize cooking with herbs, both fresh and dried with guidance and hints on those you can readily grow at home even in window sill pots if you don't have room for a garden. After lunch of the dishes prepared in class, we join David to visit one of the excellent boutique wineries of the appellation Les Baux-de-Provence to sample wines from grape varieties well adapted to the limestone soil of Les Alpilles. Dinner at Mas de Cornud. |
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Day 6: We will be off to shop in another open air farmer's market for ingredients for today's class. You will have time to browse and shop on your own for Provençal fabrics, arts and craft items and any other last minute gift items. Our final class session will bring together many of the techniques learned during the course and give you a chance to deal with any outstanding issues. Dinner will be a gala affair with certificates awarded to those who successfully complete the course. |
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Day 7: After a leisurely breakfast, we return you to the train station at Avignon in time for your departure to your next destination. |
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| Send Us Your Reservation Request | |
Petite Route des Baux • St. Remy De Provence, 13210 • FRANCE
Tel. 33 (04) 90 92 39 32 • Fax: 33 (04) 90 92 55 99 • E-Mail: mascornud@cs.com
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