Apprentice “master chef”

What would you say to an introduction to gourmet cookery? This is what’s on offer at the Abbaye de Sainte Croix, in the stunning environment of the 12th Century former Romanesque monastery in the heart of the Provence hills. Seen from the panoramic viewpoint on which the hotel is situated, the scenery is absolutely spectacular, and the attention given to every dish is equally astonishing. Jovial and enthusiastic, , Pascal Morel loves sharing his knowledge with feverish clients keen to get the best out of his exceptional advice.

The lessons are for 6 to 12 pupils and are given over half-day periods. Three hours in the kitchen, preparing a dish based on themes chosen in advance, such as fish, game, truffles or foie gras (the latter is given pride of place in November and December. The dish is then tasted, followed by a dessert, and the wines of Provence are introduced by Jean-Pierre Cargnino, Sainte Croix’ restaurant manager.

And why not prolong the pleasure by choosing the short-stay option? Here, the aim is to combine the cookery lesson with a wine tasting in the cellars and a nice, steady outing on a mountain bike! The tasting is accompanied by charcuterie and goat’s cheeses to reinforce the festive aspect of the outing.

The two options are available on the calendar from November to April, but may also be organised on request in the autumn and spring. The price per person is 125 € per half-day and 305 to 450 € for the weekend, in a double room.