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About the Kitchen

La Cuisine Provençale is a charming kitchen in the historic center of St Remy de Provence.  We offer private and collective cooking classes focused on classical French and refined traditional Provençale recipes.  


Our philosophy:  


We source all of our ingredients from local farmers and producers. We strive to use sustainable free range meats and line caught fish. The menu is seasonal so varies greatly depending upon what is available.  All of our food is home-made by ourselves either in the class together or has been made in previous classes, including our stock reductions and pastries.


We are very happy to accommodate any dietary restrictions, and love special requests.  Children are very welcome and we are happy to offer a variety of foods which most children love.

In general we make 7-10 recipes per class including several aperitif items (small bites) a starter, main and dessert as well as 1 or 2 sauces. 


Our classes begin in a local market where we collect ingredients together and learn about local products, meet the producers and merchants, and enjoy tastings, (1 hour).


After the market visit we retreat back to the kitchen together to begin cooking.

The cooking portion of the class lasts 1,5 hours.  After which we all sit down to enjoy a meal together. We are generally finished by 2pm. 

Quotes for private classes may vary depending upon the season and how many participants are in the group.  


Children under 12 are free when accompanied by 2 adults. There is a sliding scale for adolescents. 

Sample menu options: 




Caviar of Eggplant


Fried Zucchini Flowers


Savory zucchini Madeline cakes 


Savory Provençale onion tart with anchovies, (pissaladière) 


Main courses:  (choice of 1 main per class)


Coq au vin blanc - small hens cooked with wine in a Dutch oven 


Seared duck breast with a red wine sauce and cherries (seasonal) 


Crispy grilled fresh whole Mediterranean sea bass With white wine sauce


Lamb Provençale with bone reduction sauce 


Vegetable sides:


Ratatouille - Gratin of zucchini - Seared fennel 


Cheese course 


Assorted cheeses selected together from the market cheese monger. 




Seasonal fruit création 


Poached pears in muscat with sabayon sauce


Grilled figs with almond crumble 


Fruit tart 


The classics: 


Chocolate mousse - Crème brûlée - Île Flottant 

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