NICE & PARIS - Auguste Escoffier School of Culinary Arts
NICE & PARIS - Auguste Escoffier School of Culinary Arts
NICE & PARIS - Auguste Escoffier School of Culinary Arts
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<strong>NICE</strong> & <strong>PARIS</strong><br />
THE CUISINE, WINE, HISTORY & CULTURE<br />
October 19 – 27, 2013<br />
Presented by the World <strong>of</strong> MBI & Chef Michel Bouit<br />
President – Disciples <strong>Esc<strong>of</strong>fier</strong> International USA<br />
Saturday, October 19<br />
• Depart for France<br />
Lufthansa #447 Denver – Frankfurt 5:35 pm – 11:05 AM, next day<br />
Lufthansa #1060 Frankfurt – Nice 12:30 pm – 2:00 pm<br />
Sunday, October 20<br />
• Arrive in Nice<br />
The beautiful city <strong>of</strong> Nice sits like a jewel on the Baie des Anges—Bay <strong>of</strong> Angels <strong>of</strong> the sparkling Mediterranean Sea.<br />
This city is a fabulous fusion <strong>of</strong> French and Italian culture, customs and cuisine. The language—le Nicois or Nissart—is<br />
a hybrid <strong>of</strong> French/Italian. It was spoken almost exclusively by the local population until the beginning <strong>of</strong> the 20th<br />
century; and still today by some.<br />
• Your hotel for the next 3 nights is the Clarion Grand Hotel Aston<br />
• Welcome dinner will be at Restaurant Luc Salsedo<br />
Monday, October 21<br />
• Breakfast at the hotel<br />
• Visit <strong>of</strong> the vineyards at Chateau de Cremat, AOC Bellet and wine tasting<br />
The cultivation <strong>of</strong> grapes in Nice stretches back to the third century BC when the Phoenicians planted the first vines<br />
on Nice’s sunny hills. Concentrated in the Bellet neighborhood in northwestern Nice, the vineyards once extended<br />
to around 2500 acres and were exported around the world. Bellet wines were awarded AOC (Appellation d’Origine<br />
Controlée) in 1941 and their production continues even though the acreage devoted to vineyards is now only about 50<br />
hectares. Still, the sunny microclimate ensures a small but steady output <strong>of</strong> fine, but expensive, wine. The wines <strong>of</strong> St.<br />
Roman de Bellet are available for sale in most local wine shops and in Nice restaurants specialized in Nice cuisine but<br />
hard to find outside Nice as production is less than 100,000 bottles a year.<br />
• Visit and chevre tasting lunch at Ferme des Courmettes with cheese maker Monsieur Gabelier in Tourrettes-sur-Loup<br />
• Visit and olive oil tasting at the 18th century Moulin a Huile <strong>of</strong> Saint-Anne in Grasse<br />
• Afternoon visit to <strong>Auguste</strong> <strong>Esc<strong>of</strong>fier</strong>’s grave site and home in Villeneuve-Loubet that now houses the Musee de<br />
l’Art Culinaire, the culinary museum <strong>of</strong> <strong>Auguste</strong> <strong>Esc<strong>of</strong>fier</strong><br />
• Dinner at Restaurant Le Blanc-Manger – Chef Proprietor Brigitte Guignery, Disciples <strong>Esc<strong>of</strong>fier</strong> International<br />
member in La Colle-sur-Loup
Tuesday, October 22<br />
• Breakfast at the hotel<br />
• Departure for Mandelieu La Napoule for a market visit with our chef demonstrator followed by a cooking<br />
demonstration <strong>of</strong> the “authentic” Bouillabaisse at Restaurant l’Oasis Raimbault, 2-star Michelin & Relais &<br />
Chateaux. We will enjoy this Bouillabaisse for lunch and more.<br />
• Late afternoon, we will visit Perfumerie Fragonard in Eze-Village where you will be treated to an aromatic<br />
experience in the factory and their exquisite boutique.<br />
Eze is perched like an eagle’s nest on a narrow rocky peak overlooking the Mediterranean. The ancient fortified village<br />
is still crowned with the ruins <strong>of</strong> its 12th-century fortified castle (torn down in 1706) on a narrow rocky peak. The castle<br />
grounds host the Jardin Exotique.<br />
• Dinner <strong>of</strong> local specialties at Restaurant Christian Plumail<br />
Wednesday, October 23<br />
• Early breakfast at the hotel<br />
• Visit <strong>of</strong> the famous outdoor markets <strong>of</strong> Le Cours Saleya in the heart <strong>of</strong> Nice’s Old Quarter<br />
Founded in 1897, the Cours Saleya is one <strong>of</strong> the most picturesque in France<br />
• Visit <strong>of</strong> Confiserie Florian<br />
Confiserie Florian makes candied fruit, chocolate-dipped citrus, jams & preserves, pates de fruit, chocolates, candied<br />
chestnuts, crystalized flowers and more.<br />
• Departure for Paris by TGV fast train<br />
• Arrival in Paris, check-in for 4 nights at the Paris Orleans Hotel<br />
• Dinner at Brasserie Fernand<br />
Thursday, October 24<br />
• Breakfast at the hotel<br />
• Educational Program at Ferrandi, l’Ecole Superieure de Cuisine Francaise in Paris, France’s nationally accredited<br />
hotel/restaurant school<br />
Hands-on cooking – Mediterranean Cuisine with lunch & The Art <strong>of</strong> Plated Desserts<br />
• Visit <strong>of</strong> La Grande Epicerie at Au Bon Marche, the oldest department store in Paris<br />
• Evening is free<br />
Friday, October 25<br />
• Early morning visit <strong>of</strong> Rungis, the largest wholesale market in the world with breakfast<br />
• Shop at E. Dehillerin, the cook’s source since 1820<br />
• Ecole Ferrandi – lecture on the 7 French cheese families with wine pairing<br />
• Discover the major monuments on a trip down the River Seine on the famous Bateaux-Mouches followed by<br />
visits <strong>of</strong> Paris’s famous food emporiums<br />
• Dinner to be determined<br />
Saturday, October 26<br />
• Entire day at leisure to discover Paris, “The City <strong>of</strong> Light”, sightseeing, museums and more<br />
• Farewell dinner at the famous brasserie Au Pied de Cochon in the old market district<br />
Sunday, October 27<br />
• Breakfast at the hotel<br />
• Departure for Charles de Gaulle Airport for return flights to U.S.<br />
Lufthansa #1029 Paris – Frankfurt 10:45 am – 12:05 pm<br />
Lufthansa #446 Frankfurt – Denver 1:20 pm – 4:35 pm<br />
Bon Voyage!
# <strong>of</strong> Travelers: _______<br />
RESERVATIONS<br />
Names: ______________________________________________________________________________________<br />
______________________________________________________________________________________<br />
print names exactly as shown on passport<br />
Address: _________________________________________________________________________________<br />
City/State/Zip: _________________________________________________________________________________<br />
Telephone #: __________________________________ Fax #: _________________________________________<br />
Email: _________________________________________________________________________________<br />
Check payable to MBI (preferred)<br />
Visa MC AMEX<br />
Payment by credit card will be assessed a 5% fee. Credit card payments can be emailed or securely faxed to 773-649-9179.<br />
Credit Card #: _______________________________________________________________________ __________<br />
Security code<br />
Expiration Date: _________________________<br />
Cardholder Signature: ___________________________________________________________________________<br />
Please mail reservations to:<br />
Michel Bouit<br />
c/o Michel Bouit International, Inc.<br />
4428 N. Malden<br />
Chicago, IL 60640<br />
Phone: 773-769-1790 • Fax: 773-649-9179 • Email: mbi@world<strong>of</strong>mbi.com<br />
www.ataste<strong>of</strong>francewithchefmichel.com<br />
DISCOVER THE SOUTH OF FRANCE, <strong>NICE</strong> & <strong>PARIS</strong><br />
October 19 – 27, 2013<br />
$4,595.00 per person, double occupancy including round-trip coach airfare from Denver<br />
Food & Wine Tour includes: 7 nights hotel accommodations with daily breakfast, point to point ground transportation by<br />
deluxe motor coach & airport transfers, TGV (fast train) to Paris, unique gastronomic dining experiences, VIP wine tasting,<br />
pr<strong>of</strong>essional & cultural visits, hands-on cooking and demos as per the itinerary recipes, certificate <strong>of</strong> participation and a<br />
commemorative chef coat; all taxes and tips.<br />
A deposit <strong>of</strong> $1,000.00 per person is due with reservation. Final trip balance is due 60 days prior to departure. A<br />
confirmation will be mailed upon receipt <strong>of</strong> your reservation. Food and Wine Tour cost may change due to a fluctuation in<br />
the exchange rate with the Euro.<br />
Passenger Travel Protection Insurance is recommended and is available through our <strong>of</strong>fice. Our Food & Wine Tours are<br />
approved by the American <strong>Culinary</strong> Federation for Continuing Education Units.
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