The climate in Provence allows production of fresh and varied products at each period of the year .

The cooking lesson begins every day at 6pm. We prepare a starter, a main plate and a desert which are enjoyed afterwards around the guest table.

The themes discussed unite tradition and modernity on the bases of Mediterranean food on acid and basic harmony with :
- an important use of fresh and dried fruits and vegetables , cereals of whom notably the“petit épeautre” .
- a little bit of meat from first class provenance, seafood , legumes and goat or ewe cheeses.
- a little bit of butter, the exclusive use of olive oil
- a lot of aromatic plants.
- slow cooking at low tempeture in “tians”.
- moderate consumption of red wine.

The wine tasting workshop happens in the wineyards or at home.