After an evening arrival you will enjoy a welcome dinner at the hotel’s Michelin starred restaurant. Day two begins with an outing to pick fresh herbs for a lesson centred on the use of herbs with meat. There’s an early start on day three with a trip to the local harbour to choose the catch of the day. Then after a session focussing on fish the afternoon is spent at the vineyards tasting some of the excellent local wines. The next day covers an authentic Provencal ratatouille followed by a visit to an olive grove where you’ll lean how to make local speciality tapenade. Day five progresses to breads and desserts - perhaps a lavender flavoured crème brulee? This is the last day of instruction before a morning departure on day six.