Don’t miss the opportunity to spend time with Paul Griffon of FoodieandTours Provence. Paul organized a Provençal cooking class for twelve of us visiting from the US and it was spectacular. When we surveyed our group after two weeks of enjoying Provence, everyone agreed that the day spent with Paul and Arianna was the high point of the trip. We arrived as clients and left as friends.
The day included a tour of their restored farm house and surrounding olive grove, before jumping into aprons. We prepared Alouettes sans tête and L’Anchoïade Provençale made of anchovies, olive oil and raw vegetables. Talk about active engagement in the preparation and a finished product that was world class … this was it. The Alouettes are thin slices of beef rolled and stuffed to look like small birds. The L’Anchoiade is an anchovy purée with raw vegetables. Both dishes will definitely become part of our go to dishes at home.
Paul and Arianna went out of the way to make us feel at home and it worked. We look forward to enjoying their hospitality again in the near future. I almost forgot to mention the wine; they offer excellent wine pairing.
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