November 11, 2011

The Cote d’Azur - Nice & Paris 

• The beautiful city of Nice sits like a jewel on the Bay of Angels of the sparkling Mediterranean Sea and is a fabulous fusion of French and Italian culture, customs and cuisine. The language, le Nicois, a hybrid of French &Italian was spoken almost exclusively by the local population until the beginning of the 20th century; and still today by some locals.
• Visit the famous outdoor market on the Cours Saleya in the Old Quarter. Founded in 1897 it remains one of the most picturesque in France
• Visit of the 18th century Moulin a Huile of Sainte-Anne in Grasse, followed by a Welcome Dinner at 
• La Bastide Saint-Antoine in Grasse a 1-star Michelin Relais & Chateaux with Chef Jacques Chibois including a demo of a recipe from Escoffier’s Le Guide Culinaire  
• La Bastide Saint-Antoine is surrounded by grounds spanning five hectares with lush Mediterranean vegetation set amidst olive groves providing views the Bay of Cannes. La Bastide offers a wealth of pleasures for the eye, palate and spirit.

• Visit of Confiserie Florian, manufacturers of candied fruit, chocolate-dipped citrus, jams & preserves pates de fruit, chocolates, candied chestnuts, crystalized flowers and more.
• Visit of Chateau de Bellet, the vineyards and the chateau with a wine tasting 
• Cultivation of grapes in Nice dates back to the 3rd century BC when the Phoenicians planted the first vines on the sunny hills around Nice. The vineyards once covered 2,500 acres and the wines were exported around the world. Bellet wines were awarded AOC (Appellation d'Origine Controlée) in 1941. The production continues today on a smaller scale however the sunny climate still encourages a steady production of fine wines.
• Lunch at Restaurant Le Blanc-Manger in La Colle Sur Loup, Chef/Proprietor & a Disciple Brigitte Guignery including a demo of a recipe selected from Escoffier’s Le Guide Culinaire 
• Afternoon visit of Auguste Escoffier’s final resting place and his childhood home in Villeneuve-Loubet that houses Le Musee de l’Art Culinaire, exhibiting original menus, cookware and other memorabilia. 
• Escoffier, known as the “Father of Modern Cuisine” was a renowned chef, teacher and author of Le Guide Culinaire and many culinary books and publications. Born in France the small village of Villeneuve-Loubet near Nice, his culinary visions were well known in France and influenced cuisine worldwide. Escoffier introduced the brigade system to his kitchens - each section run by a chef de partie functioning as a single unit. He simplified the menu by eliminating ostentatious food displays and elaborate garnishes, reducing the number of courses served and listing the dishes in the order in which they would be served. He emphasized the use of seasonal foods and lighter sauces and developed the 1st a la carte menu. 
• Dinner at Restaurant l’Univers, Chef/Proprietor Christian Plumail

• Market visit guided by a chef from Restaurant l’Oasis Raimbault, 2-star Michelin - Relais & Chateaux in Mandelieu La Napoule followed by a cooking demo of an “authentic” Bouillabaisse which will be enjoyed for lunch
• Visit and sampling at Chevre Ferme des Courmettes with cheese maker Monsieur Gabelier
• Dinner of regional specialties at Restaurant La Cave de l’Origine

• Depart by TGV for Paris “The City of Light” 
• Upon arrival check in, Paris Orleans Hotel for 3 nights
• Discover Paris from a Bateaux-Mouches on the River Seine          
• Visit the famous food emporiums 
• Dinner at Brasserie Fernand

• Educational Program at Ferrandi, l’Ecole Superieure de Cuisine Francaise France’s nationally accredited school 
• Morning Lab: hands-on cooking - Mediterranean Cuisine
• Lunch 
• Afternoon Lab: hands-on cooking - The Art of Plated Desserts
• Visit of  La Grande Epicerie at Au Bon Marche, the oldest department store in Paris
• Dinner at a typical Parisian brasserie

• Early morning visit &breakfast at Rungis the world’s largest wholesale market  
• Shopping at E. Dehillerin, an incredible cookware shop in business since 1820
• Return to Ferrandi for a lecture on French cheeses with a wine pairing 
• Remainder of afternoon reserved for sightseeing and shopping          
• Farewell Dinner at the famous brasserie Au Pied de Cochon in the old market district

• Departure for Charles de Gaulle Airport for return flights to U.S.

For more information call: 773-769-1790,
send an email to: mbi@worldofmbi.com,
visit: http://www.atasteoffrancewithchefmichel.com,

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Bon Voyage!