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Discover the South of France - A Taste of France with Chef Michel

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Discover the South of France

From Marseille to Nice

The Treasures of Provence & the Cote d’Azur ~ Cuisine, Wine, History & Culture

October 21 - 29, 2012

with The World of MBI & Chef Michel Bouit, President, Disciples Escoffier International USA

Auguste Escoffier (1847-1935) the “Father of Modern Cuisine” was a renowned chef, teacher, and author of Le

Guide Culinaire among others. Born in France the small village of Villeneuve-Loubet near Nice, his culinary

visions were known not only in France but influenced cuisine worldwide. When the Savoy Hotel was opened

in London in 1898 under the direction of Escoffier and Cesar Ritz, grand cuisine was still the exception.

These two chefs waged a successful campaign to assure that their a la carte offerings were the finest and their

service the best. Escoffier simplified the classical menu in accordance with the principles of Anton Careme

and initiated the kitchen brigade system. It is in this spirit that The World of MBI has created this trip - the

3 rd of its kind- to keep alive the memory and lifetime culinary achievements of Auguste Escoffier and to gain

a better understanding and appreciation of the art of good living and the traditions of French cuisine.

Saturday, October 21 - Departure for France

Sunday, October 22 - Arrive in Marseille. Check-in for 1 night at the Sofitel Hotel Marseille Vieux

Port with its panoramic views of the ancient seaport. The remainder of the day is free to explore

Marseille. Welcome Dinner at Restaurant La Daurade in the Old District.

Monday, October 23 - After breakfast we will visit Marseille’s fish market as the fishermen return

with the day’s catch. Then we visit Ferme Cachalot, a fish farm that produces gilt-head and loup de

mer in La Seyne sur Mer. Today, we will enjoy lunch at Restaurant La Vague d’Or. Our next stop is

La Cadiere d’Azur, our home for the next 2 nights. The 11 th century Hostellerie Berard is located in

the heart of this medieval Provencal village. Dinner is enjoyed at l’Hostellerie with chef/proprietor

Rene Berard, Maitre Cuisinier de France, whose dining room opens onto the vineyards of Bandol

and all of Provence is at the table!

Tuesday, October 24 - After breakfast, we visit The

Domaine de Souviou in Le Beausset, a beautiful property

dating back to the 16th century where grapevines and

ancient olive trees bloom together in harmony with a VIP

tasting of Bandol and Cotes de Provence wines and virgin

olive oil.


Then we visit Chateau Vannieres with wine tasting and lunch. The afternoon offers the participation

in a hands-on cooking class and dinner preparation at La Bastide des Saveurs with Chef Berard or

time at leisure. Dinner at l’ Hostellerie Berard.

Wednesday, October 25 - After breakfast, departure for Nice. In route, we will visit the fish

market at Sanary sur Mer. Next is a visit, tasting and lunch at La Commanderie de Peyrassol in

Flassans. After lunch, visit of Conserverie Au Bec Fin in Cogolin offering specialties from Provence

and the Mediterranean Basin; Rock Fish and Pistou Soups Bouillabaisse and more.

Then we travel to Nice; a fabulous fusion of French and Italian culture,

customs and cuisine. The language, le Nicois or Nissart, spoken almost

exclusively by the local population until the beginning of the 20 th century,

is a hybrid of Italian. Upon our arrival we will visit the Matisse Museum

located on Cimiez Hill, in the ancient Roman city of Cemenelum. The

museum is housed in a beautiful 17 th century Genoese villa. Painted red

and decorated with trompe-l’oeil, it is surrounded by fragrant olive, pine,

cypress and cabob trees.

Check-in at Clarion Grand Hotel Aston for 4 nights. Welcome dinner

with Jacques Chibois at the Bastide Saint-Antoine in Grasse, 1-star

Michelin Relais & Chateaux.

Thursday, October 26 - After breakfast, we visit Confiserie Florian and the famous Marche aux

Fleurs on Cours Saleya in Nice’s Old Quarter. Founded in 1897, this exceptional flower market is

one of the most picturesque in France. Today, there are over 100 stalls of green plants, bouquets

and cut flowers.

A cooking demo and lunch will be enjoyed at Lycee Paul Augier with Michel Duhamel, President

Disciples Escoffier, Delegation France Monaco, Corse Riviera Cote d’Azur. In the afternoon we

visit the grave site of Auguste Escoffier 1846-1935 and his home in Villeneuve-Loubet that houses

the Musee de l’Art Culinaire. Dinner will be enjoyed at Restaurant Le Blanc-Manger with Chef

Brigitte Guignery.

Friday, October 27 - After breakfast, we visit the medieval village of Eze savoring the breathtaking

vistas of the sparkling Mediterranean along the way. Once in Eze we will be treated

to an aromatic experience in the factory and the exquisite boutique of Perfumerie

Fragonard and a visit of Verrerie d’Art to discover the art of glass-blowing. Using

century-old techniques the craftsmen create stunning glass art and jewelry.

Eze is perched like an eagles’ nest on a narrow rocky peak overlooking the

Mediterranean. The ancient fortified village is still crowned with the ruins of its 12thcentury

fortified castle (torn down in 1706) on a narrow rocky peak. The castle

grounds host the Jardin Exotique. We enjoy a beautiful lunch at the Hotel Le Chevre

d’Or a 2-star Michelin and Relais & Chateaux property.

Our evening is at leisure in Nice.


Saturday, October 28 - The entire day is yours for shopping,

sightseeing and further discovery of The Vieux Nice or

choose to join us on a half day excursion to Monaco, the

world’s oldest ruling monarchy and the famous casino and

shops of glamourous Monte-Carlo. Witness the changing of

the guard ceremony at the Royale Palace of Monaco. Lined

with batteries of cannons cast during the reign of Louis XIV,

the Place du Palais offers a unique panoramic view of the

Ports of Monaco and Monte-Carlo.

Our Farewell Dinner will be at Restaurant La Veranda in the majestic Grand Hotel du Cap Ferrat.

Sunday, October 29 - Early breakfast before departure for the Nice Airport for return flight to U.S.

La Cote d’Azur awaits……………………


~ Reservations ~

Name: ____________________________________________________ # of Travelers: _______

( print name exactly as shown on passport)

Address: ____________________________________________________________________

City/State/Zip: _______________________________________________________________

Telephone #: _____________________________ Fax #: _____________________________

Email: _____________________________________________________________________

___ Checks payable to MBI, preferred

___ Visa ___ MC ___ AE

Credit Card #: ______________________________________________________ ___ ___ ___

Security code

Expiration Date: _________________________

Cardholder Signature: _____________________________________________________________

Please mail reservations to:

Michel Bouit International, Inc.

P.O. Box 6468

Chicago, IL 60680-6468

773-769-1790 – 773-907-0436 Fax

mbi@worldofmbi.com

www.atasteoffrancewithchefmichel.com

~ Discover the South of France, Marseille to Nice ~

October 21-29

___ $3,650 per person, double occupancy

___ $700.00 single supplement

Food & Wine Tour includes: 7 nights hotel accommodations with daily breakfast, point to point ground

transportation by deluxe motor coach & airport transfers, unique gastronomic dining experiences including

Relais & Chateaux and Michelin starred restaurants, VIP wine tasting, professional & cultural visits, hands-on

cooking and demos as per the itinerary recipes, certificate of participation and a commemorative chef coat; all

taxes and tips.

A deposit of $1,000.00 per person is due with reservation. Final trip balance is due 90 days prior to departure.

A confirmation will be mailed upon receipt of your reservation. Food and Wine Tour cost may change due a

fluctuation in the exchange rate with the Euro. Extended stays in Europe are available upon request.

Passenger Travel Protection Insurance is recommended and is available through our office. Our Food &

Wine Tours are approved by the American Culinary Federation for Continuing Education Units.

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