Provence in Spring for a 'Song'.

Special Spring Offer! 

…close your eyes and imagine Provence - images of never ending fields of spring flowers,  vineyards and olive groves coming to life dance across the mind...

If you’re dreaming of experiencing Provence this spring, now is absolutely the perfect time to travel there!  Our Passport to Provence culinary vacation is now on special for the spring AND May & June are the perfect months to visit.  We just couldn't wait to tell you about Provence "for a song" - it typically sells out fast for the spring, so act quickly to experience it for yourself…all at a song! Provence is the ‘hot spot’ to travel to in France this year and it's yours for the taking.

The Passport to Provence Culinary Vacation Experience

(in a nutshell).

• French Chef Patrick Payet will greet you in his 18th century restored house.
• Patrick graduated from the school of Roger Vergé, & has run his restaurant for over 20 years in the charming town of Goult, Provence.
• Marvel as Chef Patrick Payet displays his culinary art & discloses the secrets of delicious Provencal cuisine.
• Cook with fresh local seasonal produce, the slow food movement is alive & well.
• Rub elbows with antique dealers who reveal hidden secrets of yesteryear.
• Discover the way of life of the Provencal people – visit local farmers' markets offering locally renowned products – from olive oil to cheeses.
• Visit the "most beautiful villages in France" including Gordes, with its dry stone houses that are 1,000's of years old & Menerbes, a fortified Protestant stronghold where Peter Mayle lived and wrote his books about Provence.
• Patrick had a cameo mention in Peter Mayle's famous book "A Year in Provence," as well as a small role in an upcoming Russell Crowe movie to be released the summer of 2006.

Passport to Provence Culinary Vacation Details.

One Week Program

NOW $2,530 CAD* (a savings of $455CAD)

Highlights of the week:

6 nights accommodation at your 18th Century Home. 

Gourmet breakfasts each morning.

6 hands-on cooking classes, each culminating in a sumptuous dinner.

Adventure excursions to local markets & historic sites.

4 Night Program
NEW! Short program (4 nights from the one week program)

From $1,630 CAD*

Hiking & Cooking Program

NEW! A brand new concept in culinary travel, discover the hidden treasures of the Luberon on foot & in the kitchen! Hiking & cooking combined…cook, eat & then work it all off whilst exploring the stunning mountainous regions of the Luberon in Provence.  Burn off the calories as you put them on...what a perfect way to vacation!

From $2,980 CAD*

Highlights of the week:

2 great hikes in the Luberon with your hiking guides Olivier & Linda, who are young and energetic and will help explore the beautiful landscapes of Provence.

Wine tasting: wines of Luberon (Domaine de la Citadelle) & the famous wine of Chateauneuf du Pape (Cellar of Château les fines Roches).

Dinner in le Château les Fines Roches***.

Hands-on cooking classes.

Cheese tasting (a selection of the best cheeses from France and Provence) and Provençal olive oil tasting.

Explore the beautiful antique villages of Luberon.

*Double Occupancy per Person. Prices in CAD (excluding airfare).

Spring Special Recipe.

What's 'hot' and in season right now?  The ever-popular eggplant...OK it's not for everyone, but this authentic recipe just sent over from our Chef Patrick sounds delicious! 

Stuffed Eggplant.

(or more elegantly - referred to as the aubergine in France)

Serves 6

6 Eggplants

3 Tomatoes

2  Red Bell Peppers

1/2 lb fresh Tome Cheese (from France)

4 Large Onions

3 Cloves Garlic

1 Bunch Parsley

Oil for Deep Frying

Olive Oil

Open the peppers lengthwise,remove the seeds,and cut into strips. Brown slightly in olive oil on low heat, remove from heat and set aside.

Brown the finely chopped onions slowly in the same pan and set aside.

Wipe off the eggplants and cut them in slices lengthwise without cutting all the way to the end (do not peel them). Sprinkle them with a little salt and let sit for 30min to remove moisture. Pat dry and plunge into hot cooking oil, one by one, carefully spreading out the slices. When they are golden brown, remove them and allow to drain, then pat dry.

Stuff the eggplants with slices of tomatoes,slices of fresh cheese and the slices off bell peppers. Bon Appetit!

Foodie's Corner.

Tome Cheese.

For the cheese-lover, France is the mecca and a site of pilgrimage.  There are many types of Tome cheeses from France - the best general description is that it is a cheese that is really quite soft, creamy, very mild and slightly rubbery in texture and can be cheddar-like in flavour. It's not very good to eat on its own, but cooks very nicely in this and other similar dishes. You may substitute a VERY mild cheddar for this cheese.