Workshop N°1 : Olive oils Bar
The olive tree and its products – origin and manufacturing
processes, the olive tree of Nice.
tasting of 5 different extra virgin olive oils: Olive oil of Nice,
Green and fruity olive oil, olive oil with basil, olive oil with
lemon, black truffle olive oil.
tasting of two types of olives of Provence:
little olive of Nice and the green Picholine
on the use of this products in cookery.
Workshop N°2 : Riviera sweets
Explanations about the uses of almonds and citrus in the local
2. Tastings of biscuits and sweets:
Chocolates with orange and lemon,
Workshop N°3 : Create your own blend of herbs
Presenting different herb plants of Provence: thyme, rosemary,
savory, basil and oregano.
2. Plants are presented in fresh bouquets and dried ready to eat in
baskets : Participants will have to recognize fresh plants and to
find the corresponding dried herbs.
3. Explanations regarding the usage of the different plants for
cook, suggestions concerning plants used in particular dishes.
4. Each participant prepares a bag of his own blend of herbs made
from proposed plants and takes home their own unique bag (about 20
Workshop N°4 : Create your own dessert with rose and lychees or red
poppy and strawberries
Explanations about the
tradition and cooking with flowers of Grasse.
Provision of marble
mortars, pestles and aprons
participants of a dessert with rose and lychees or red poppy and
Presentation in glasses
- Crushed fruits,
- Crumbled gingerbread "crumble way"
- Whipped topping
- Flowers syrup, decorating with crystallized flowers
Comparative tasting of
Comments on the
culinary uses of the products with flowers
Workshop N° 5 : Blind tasting of specialities for the aperitif
Presentation of the
aperitif in Provence
Blind tasting of 6
local specialities with breadsticks :
Black olive tapenade
Green olive tapenade
and lemon cream
Tuna and grapefruit cream
Workshop N°6 : Honeys and corresponding plants
of the honey production: A big diversity of flowers and honeys of
the French Riviera from the seaside to the South of the Alps,
presentation of Mediterranean plants and corresponding honeys
tasting of five different honeys:
lavender, rosemary, thyme, eucalyptus, and lemon
tasting of gingerbread made with honey and orange peels
on the use of honeys in cookery
Workshop N°7: Create your own tapenade
The olive tree and its corresponding products – olives, oils, olive
cookery workshop in which participants learn how to make black olive
tapenade using local
ingredients (Olives, garlic, capers, anchovy cream, olive oil,
etc.), working with a pestle and mortar. Recipes provided at the end
of the session.
about manufacturing processes, origins of the products, Provencal
anecdotes and culinary ideas.
tasting with toasts.
animation of each workshop is conducted by a specialist in Provencal
cuisine. The overall coordination of the service is performed by an
Contact us for a personalized estimate.
Prices depend on the number of participants, on the place and on the
according to the number of participants and the selected workshops
Please, ask for more details and a quote
Nicolas de Choudens