A cookery class in Var is much more than learning recipes — it's a Provençal cultural immersion. The morning starts at the colourful market (Sanary, Cogolin, Lorgues or Cotignac depending on the day) where you choose seasonal produce with the chef who explains each variety, each grower, each best season.
Back in the workshop or at your villa, you cook the menu together. The chef demonstrates, you reproduce. After 2-3 hours of cooking, you taste what you've prepared with a glass of local wine. The lunch is generous, festive, and you leave with the recipes (printed sheets) to recreate at home.
Our partner chefs are graduates of major schools, often with experience in starred kitchens, specialized in Provençal cuisine. Bilingual on request (English-French). Classes available in Saint-Tropez, Bandol, Hyères, Cotignac, Lorgues — at the chef's workshop or directly at your villa.
Class formats and menus
Three main formats depending on your group:
- Half-day class (4h, market + cooking + lunch): €110-150 per person, ideal for 4-8 people. The classic format.
- Full-day class (7h, market + tasting + cooking + lunch + visit): €180-240 per person. Includes a vineyard or olive mill visit.
- In-villa cooking demo (3h, you watch + tasting): €600-1,000 for the group, no minimum.
Standard menu: a starter (panisses, tapenade, salad), a main (bouillabaisse, daube, fish), a dessert (tarte tropézienne, calissons). Adjusted to season and group preferences.
Themes available
You can choose a specific theme:
- Provençal classics (default): bouillabaisse, daube, ratatouille, tarte tropézienne.
- Sea cuisine: bouillabaisse, bourride, grilled fish, sea urchin.
- Pastry workshop: tarte tropézienne, calissons, navettes, lavender madeleines.
- Wine and food pairing: 4-course menu paired with local wines, sommelier-chef duo.
- Bread and pizza: focaccia, fougasse, pissaladière, pizza Niçoise.
- Kids workshop: simple recipes (pizza, biscuits, salad) for children 7-12.
We design the theme based on your group. For special occasions (hen party, birthday), we can add a personalized touch.
Practical: what's included, what to bring
Included in the class:
- Market shopping with the chef (groceries paid by the chef).
- All ingredients, cooking equipment, apron, recipe sheets.
- Lunch (the dishes prepared, possibly augmented by the chef).
- A glass of local wine and water.
To bring: closed shoes, hair tie if long, a small notepad if you want to take more detailed notes. The class is generally in English-French depending on the chef and your group.
Booking and lead time
Cookery classes are a popular activity — we recommend booking at least 1-2 weeks ahead in season, more for groups of 8+ or specific dates.
Cancellation: free up to 7 days before, 50% refund 3-7 days before, no refund within 72h (chef has reserved his day). Reschedule possible at no charge subject to availability.
Frequently asked questions
Required cooking level?
None. Beginners are welcome. The chef adapts to each person's level. Children from 10 enjoy it too.
Where does the class take place?
Either at the chef's workshop (Bandol, Saint-Tropez, Hyères, Cotignac, depending on partner) or at your villa. We choose based on logistics.
Does the class count as lunch?
Yes — at the end of class, you taste everything you've prepared, with a glass of local wine. A generous lunch, never light.
Can the class be in English?
Yes — several chefs in our network are bilingual. Indicate this when booking. The class atmosphere is informal and gestures often speak louder than words.
Do we keep the recipes?
Yes, printed recipe sheets given at the end of the class. So you can recreate the dishes at home with friends and family.