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Crusty bread, grilled artichokes and olive tapenade...an odyssey through the subtle and sublime flavors. The sun-drenched, fertile land of Provence is the frontier of Mediterranean cuisine: rich in olives, herbs and fresh vegetables, and home to the peppery wines of the Rhône Valley. Francesco Ricchi, ofD'Acqua Restaurant in Washington, DC helps us discover the deep flavors and traditions of Provence. From a salt tasting in St. Rémy, a visit to an escargot farm, or for blending the pistou at a country villa, the beautiful countryside and villages are the backdrop for our biking and cooking. Depending on the season and the whims of our chef, we don our aprons and prepare legendary classics and creative inspirations. Our menus include local Provençal classics: sweet Cavaillon melon with Beaumes-de-Venise, black olive tapenade,crispy pissaladiere, ratatouille, and rabbit pâté.
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• In the kitchen as we prepare pissaladière, ratatouille and pistou
• Roman ruins of St. Rémy-de-Provence
• Wandering among the lavender fields of the Abbaye de Sénanque
• The market of Vaison-la-Romaine brimming with herbs, olives, fresh cheeses and French baguettes
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Highlights of our week include:
A winemaker’s luncheon served in the vineyards, featuring asparagus wrapped in jambon cru, leek & onion tarts, roasted poussin, and apricot tart with crème fraiche.
An afternoon in the kitchen preparing provençal hors d’oeuvres including basil pistou, croutons with black olive tapenade and garlic aioli.
As we approach Les Baux we stop by an escargot farm to tour the property. A favorite in French cooking, we see the escargot in their natural habitat and take a few back into the kitchen to sample dipped in butter and parsley.
Take part in a “salt tasting” where we learn the subtle differences between the sea salts of the Camargue.
Tour the caves and taste the wines of the Côtes-du-Rhône villages of Gigondas, Séguret, Vacqueyras and Beaumes-de-Venise.
Shop the open air market full of purveyors offering the freshest local fare. From creamy goat cheese and salty anchovies, to purple artichokes, wild mushrooms and fennel, we select our ingredients and then head into the kitchen to prepare a glorious provençal feast.
Our culinary adventures are balanced by the history and architecture of the region. From the Roman ruins at Vaison la Romaine, to the charming towns of Gordes, Les Baux and St. Rémy, we cycle and sample the best of Provence.
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• Hotels include the sumptuous Château de Mazan and the Relais & Châteaux property La Cabro d'Or. Our dinners highlight the best of the region, from simple cafes to elegant restaurants, including the renowned Michelin 2 star Oustaù de Baumanière.
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2009 Dates and Guest Chefs:
• Sep 14-21:Francesco Ricchi, D'Acqua Restaurant, Washington, DC
• Oct 5-12:Enzo Fargione, Teatro Goldoni, Washington, DC
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"Dinner at the hotel in Gordes...duck breast with figs, crème brulée, beignets aux truffes du chocolat...it brings tears to my eyes."
Genie Sartoris
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Dates: Sep 14-21, Oct 5-12
Length: 8 days/7 nights
Level: 1 B
Daily Mileage: 15-35 miles on gently rolling to rolling terrain. Some hills and climbs on optional routes.
Cost: $5880
Single Supplement: $1050
Meals: All breakfasts, all dinners but 1; picnic lunch
Hotels: Relais & Châteaux and country inns
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