Teachers Travel/ Taste of Europe
Cooking Holidays

Fun hands-on cooking holidays to learn about and to taste the cuisine of Southern France.

Cooking at Les Mégalithes,   Luberon, Provence, France

Food of Provence:  Food and wine are of utmost importance in Provence. It is almost certain that when you see two natives engaged in animated conversation that the topic concerns lunch. Provençal food is cooked simply but with the loving additions of just the right herb. "One should be able to taste the ingredients" Sylvie says. "Herbs and sauces should only compliment the food, not hide the real flavour."

Local farmers are renowned for lavender, honey, fruit and olives. At Cavaillon, market gardeners produce flavourful tomatoes, sweet melons and tender asparagus. If you ask any local connoisseur why the salad greens of Southern France taste so sweet he will smile and reply, "C'est la Terre". Fish such as red mullet (rouget) comes fresh from the harbour at Marseilles and goat-cheese comes to the market directly from local farms. In every village there is a baker who takes pride in the quality of his crusty baguettes. At the markets you will be tempted with Vaucluse olive oils which taste like liquid sunshine and are a vital ingredient in light, healthy cooking.

The sun-soaked vineyards of Provence produce crisp, dry white and rose wines. Châteauneuf-du-Pape bottles a full-bodied red wine which is perfect to accompany red meats and strong cheeses. Other well-known Provençal vintages are Gigondas and Vacquéyras. Whenever you see a sign "dégustation" it invites you to stop for a taste, to discuss the merits of the wine and perhaps to purchase a bottle. Côtes du Luberon and Côtes du Ventoux are smooth easy-to-drink wines and don't overlook Beaumes-de-Venise, a golden, fruity Muscat wine.

Classes at Les Mégalithes:  Maximum number of students each week is seven and the atmosphere is relaxed and friendly. What is taught is the regional cuisine of Provence. The dishes are not elaborate although they are delicious. Sylvie emphasizes quality of ingredients and flavour.  The instructor, Sylvie, speaks excellent English and she (with the help of her students) prepares the meal each day. The day begins with breakfast which means melt-in-your-mouth fresh croissants from the bakery at Gordes, pots of steaming coffee and Sylvie's home-made jams. Classes begin in the mid-afternoon and end triumphantly with dinner. During the lessons, students may sip a little wine, enjoy a dip in the pool, practice their French and discover the French way of life. If the weather is good dinner is often on the covered patio beside an open hearth fire.

The following is one of our favorite recipes from Sylvie's repertoire of traditional Provencal dishes:

La Daube Provencal   Ingredients: 4 pounds of beef, 2 onions, 1 carrot, 3 cloves garlic, 1 bay leaf, 1 sprig of fresh thyme, 1 tsp ground coriander, 10 black peppercorns, 3 cloves plus one bottle of good red wine (Sylvie suggests a strong Chateauneuf Du Papes).

Instructions:  Mix all the marinade ingredients. Cut the meat into t2 inch cubes and marinate at least 12 hours in the refrigerator. The following day cook over a very low flame for at least four hours. 

Serve with:  potatoes and a very fresh baguette. The accompanying wine should be the same wine with which the daube was made.