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Happiness, the natural way
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    Cooking Classes in Provence

    Between the Alps and the Mediterranean

    Now a part of the Provence-Alpes-Côte d'Azur region, Provence owes its name (Provincia Romana) to a time when the Romans ruled over its hills and valleys. Known for its exceptional amounts of sunshine, it is also blessed with a rich historic, cultural and artistic heritage that attracts thousands of visitors each year. They stay for several days or several weeks, in this land of sea and mountains, lulled by the song of the cicadas in the shade of the olive trees.

    La Cabro d'Or in Les Baux de Provence

    Anti-chamber to the Alps,  the Alpilles mountain range stretches between the towns of Tarascon and Orgon, its white limestone cliffs and herb-scented scrubland exposed to the Provencal sun and the Mistral wind. In the heart of these mountains, Les Baux de Provence clings to a rock spur that towers over the Baux Valley. The village shelters the 5-star hotel and gastronomic restaurant La Cabro d’Or, one of Les Maisons de Baumanière. This old Provencal farmhouse, transformed into a luxury hotel in the early 1960’s, welcomes its guests into a lovely 5-acre park filled with trees and flowers.

    The Recipe for Excellence

    Twice a year, in spring and fall, La Cabro d’Or opens its kitchens to gourmet food lovers eager to go behind-the-scenes of a gastronomic restaurant and learn the secrets of some of the dishes on its menu. Last fall, the chefs for a day learned to make the following dishes:


    Carpaccio of sea scallops marinated in olive oil,
    slivers of fresh truffles and golden-brown croutons with Spanish ham,
    potimarron squash velouté


    Langoustines grilled « à la plancha »,
    with porcini mushrooms and pork confit,
    savoury cooking juices served as a vinaigrette


    Praline parfait with crunchy hazelnuts,
    light Calamansi lime and candied lemon cream