Be sure to read the Special Notes further down this page for important requirements and restriction.

Have a devouring passion for good food? Then this full-day epicurean excursion is for you. Ideal for beginners and more seasoned cooks, you'll not only have the opportunity to savor the gastronomic delights of delicious French cuisine but you'll also cook with the finest and freshest of local, seasonal produce – all under the watchful gaze of acclaimed chef Rene Berard.

Your culinary adventure begins when you board your coach for the drive to the ancient hilltop village of La Cadiere d'Azur where some of the village's medieval defense walls still stand. Tucked in the heart of the Bandol wine region of Provence, La Cadiere d'Azur is a perfect destination for lunch accompanied by Bandol wine (must be 18 years of age or over).

Sit back and relax as you pass through a medley of cityscapes, villages and countryside dotted with vineyards. Soon, you'll arrive at the charming 19th century country house 'La Bastide des Saveurs,' where you'll receive your lesson in French and Mediterranean dishes.

Upon your arrival you'll be greeted by Michelin star-winner Chef René Berard. Although Chef Berard has won numerous awards and is highly respected by his peers, he is particularly passionate about sharing his love for local cuisine and tradition through cooking classes.

After a warm welcome you'll follow the chef to the gardens brimming with rose bushes, fruit trees, olive trees as well as unique and unusual varieties of herbs. Classic Mediterranean cuisine relies heavily on local vegetables, such as eggplants, bell peppers and zucchini along with olives, nuts, garlic and even lavender. Among these gardens of such delicious delights, you'll help select the vegetables and fragrant herbs you'll be cooking with during your lesson.

Then, you'll stroll to the traditional kitchen and learn about the delicious recipes you'll be creating inspired by the seasonal produce you've freshly picked. If you're visiting during spring, you'll see an abundance of asparagus, artichokes and rhubarb. Summer brings a profusion of berries, peaches, apricots, tomatoes, eggplants, zucchinis, and more while the autumn months of September and October offer figs, grapes, root vegetables, mushrooms, plums, apples and pears.

Next, you'll begin to craft your meal as Chef Berard shares secret tips and demonstrates new ingredients and new techniques. But the best part of your hand's-on experience may be sitting on the terrace or in the ancient dining room and enjoying the meal you've just prepared. Relax with your fellow gourmands as you say bon appetit and indulge in delicious dishes such as Provencal stuffed vegetables, black olive tapenade, garlic mashed potatoes or perhaps a delicate lavender creme brulee for dessert, all paired with local Bandol wines and aperitif.

Following lunch you'll receive a special certificate from Chef Berard. And as you re-board your coach for the drive back to your ship, you'll not only bring with you the memories of your day, but recipes that you can share with friends and family upon your return home.