Living in Provence
wondering next to the Fountain of the department, visiting its craftsmen, let's be dazzled by the ochre landscapes and flash back through the markets with the secondhand trade, how to resist this invitation!
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Cooking workshop in cavaillon
Cavaillon, cooked or not, in flower or with flower of skin, out of syrup, juice, purée, the melon is the fruit of my passion! At home, cook of Provence, you will know everything about him. My restaurant-museum is devoted to its love story with Cavaillon and it is in my menus. Apart from this period, it is also asperge in spring or the truffle (in option) in winter which have the favour of the Head.
In the morning from 9 H to 15 H: Visit and tasting of the products on the market Or in evening of 17 H with 22 H with installation, active preparation and tasting of the meal. Option truffle with supplémént according to course.
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