Cooking Catalan and French Cuisine

Catalan Mediterranean cuisine, la cuina catalana, dates back to the Middle Ages. Its secrets were recorded for posterity in the 14th-century cookbook El llibre del Sent Soví, the oldest surviving culinary text written in Catalan. This vegetable-rich, hardy fare features aubergine (eggplant), chunky garlic (Allioli), wine and tomato sauces, fresh pasta, honey, ginger and wild-growing herbs, decorative bread, and liberal olive oil. Luscious desserts are rich in fresh, creamy goat or cow's milk. And, of course, there is French cuisine notable for  its delicate sauces and sumptuous desserts like profiteroles and creme brûlée!

Cook in the morning, then enjoy what you've prepared together at lunch, along with a glass of Côtes du Roussillon from a local vineyard! 

Jump to Cooking Workshop Dates

Jump to Cooking Workshop Tuition

Intimate Class Size

•  4-8 participants

Cooking Workshops

•  Four, 3- hour group workshops preparing an entree or plat, dessert then we eat together! 

Accommodation Choices, on a first come basis, season dependent.

• Melodia del Canigou
• La Chataigneraie

Meals

• Meet & Greet wine and cheese
• Daily breakfasts
• Daily group lunches cooked by you!
• 5 group dinners, including apéros 

Excursions

• Walking tour of Vernet les Bains
• Wine tasting at the Cave du Mas Llossane
• Pastry Degustation at Le Boulangerie-Pâtisserie Artisanale in Vernet
• Visit to VilleFranche de Conflent UNESCO medieval village   
• Guided Market tour
• Eus, named one of the most beautiful villages in France
• Visit to Abbaye St Martin du Canigou
• Guided Market tour