Cuisine International - Le Mas des Oliviers

Le Mas des Oliviers

Morning greets you with a brilliant sun and the sea pounding gently on the coast. Flowers and trees quiver in the gentle Mediterranean breeze. The hills are green and huddle the coast. A wonderful broad balcony terrace reaches from the house to the edge of the cliff.

This is Le Mas des Oliviers in Provence at the Rhode School of Cuisine.

The aim of the school is to give students one of the best weeks of their lives, with a Michelin Star chef teaching the secrets, recipes and techniques and to introduce students to the culture, beauty and traditions of the surrounding area. Hands-on Class Accommodations are in a refurbished, luxurious stone-built Provençal villa on the Esterel coast with breathtaking views looking out to the sea toward the Bay of Cannes. Dining is either in the dining room or outside on the large terrace for al fresco dining.

Frederic Riviere is the perfect chef for the job, a very charming and talented young man. Chef Frederic Riviere Fred received his professional diploma from the prestigious Les Sorbets located in Noirmoutiers in the Vendee. His career includes work at several impressive French Restaurants; such as Pere Bise (Michelin**), La Bourride, Hielly Lucullus in Avignon (Michelin*), Auberge du Jarrier (Michelin*), and La Pyramide (Michelin**). Elegant Dining Frederic will delight students with such recipes as Boulangerrer de Noix de St. Jacques, Langoustine a l'etuvee de legumes, Bouillabaisse a la Fred, and Croquant aux Cereales et sa mousse orange in the hands-on classes.

The week will include visits to the famous hilltop villages of Mougins, Cannes, and Monaco.

7 nights accommodation
7 breakfasts, 5 lunches, 5 dinners
Cooking school tuition and excursions
Transfers to and from Nice
* Please note that while the price of your luxury cooking vacation includes all food and wine consumed on the premises, it does not include entrance fees to various museums and sites and the cost of lunches or visits to selected restaurants.

2007
	April 14-21
	April 21-28	September 22-29
	April 28-May 5	September 29-October 6
	May 5-12	October 6-13
		October 13-20

2007	Deluxe Room	Superior Room
	$ 3,195 Double occupancy	$ 2,995 Double occupancy
	$ 3,645 Single occupancy	$ 3,445 Single occupancy
	$ 2,695 Double occupancy non-cooking guest	$ 2,495 Double occupancy non-cooking guest

Back to Top

SATURDAY	Pick up at Nice airport or train station. Welcome Mediterranean buffet prepared by Chef Frédéric Rivière Presentation of the culinary week and discussion of the cultural excursions Demonstration and preparation of dinner Foie Gras and Wild Mushroom Raviole Ten Spices Poached Salmon Red Fruits Tart with Jurancon Wine Cocktails followed by dinner
SUNDAY	Breakfast Demonstration and preparation of lunch Scampi Mille-Feuilles Mediterranean-Asian Sliced Pork Mango Trilogy Lunch then a guided walk or bike ride through the Parc de l’Estérel Demonstration and preparation of dinner Vegetable Meli-Melo Romertopf Duck Leg Rose Wine Granite with Spicy Madeline Cocktails and dinner
MONDAY	Breakfast Demonstration and preparation of lunch Marinated Scallops Turkey Sausages with Endive Puree Fruits Soup Lunch then a visit to Saint Paul de Vence Dinner at'Mantel Le Suquet' in Cannes
TUESDAY	Breakfast then a visit to the open market of Forville in Cannes Preparation of lunch by Fred. The menu depends on what is purchased at the market. Visit to Antibes Demonstration and preparation of dinner Aubergine and Smoked Salmon Quenelles with Seed Twigs Curried Beef Paupiette Nougat Glace with Candied Olives Cocktails and dinner
WEDNESDAY	Breakfast then departure for the boat trip Picnic lunch on Les Iles de Lérins (This trip is dependent on the weather and it may be necessary to arrange a day trip to Monaco, Nice or St. Tropez as an alternative.) Free time at Le Mas des Oliviers Dinner at 'La Bastide Saint Antoine' in Grasse
THURSDAY	Breakfast Demonstration and preparation of lunch Cauliflower Soup Langoustine on a Fennel Furee Oven Baked Seasonal Fruits with Truffle Ice-Cream Lunch then a visit to Biot Demonstration and preparation of dinner Skate Fish Stew Saddle of Lamb with White Beans on Toast Chocolate Cake with Jasmin Cocktails and dinner
FRIDAY	Breakfast Depart for the vineyard Château La Font du Broc in les Arcs Walk in the old Village Lunch at the hill top village of Les Arcs Demonstration and preparation of dinner Scorpion Fish Soup Papillote Chicken with Lemongrass Zucchini Cake with Pumpkin Coulis Graduation Celebration! Time to dress up and receive your certificate. Cocktails and dinner
SATURDAY	Breakfast available before noon departures for the airport Please note: Any cooking session may be substituted for free time; it is your choice. This is your vacation, and you may choose to participate or not to participate in any cooking course or excursion. With the beautiful accommodation and surroundings, you may choose to relax and enjoy your own free time. The items noted in this program, as well as the visits, are only suggestions. The chef delights in being completely flexible regarding the course, dishes studied, and meals served – on agreement of the group.

Back to Top

"I can't think of a week in my life that I've eaten more superb meals. ...I want to come back!!"
C.G., New York, NY

"Memories of Fred's cooking sweep across my memory like starlight. ...we will be back.."
A.K., London, England

"We are back from our beautiful vacation in the south of France. Our stay at the Mas des Oliviers was first class. Everyone made sure that all our needs were met and that our stay was most enjoyable. I have enjoyed the classes offered, learned a few things and appreciate Frederic very much, especially his knowledge and patience. He is a great person and his delicate attentions very much appreciated. I hope to repeat the experience again and would not hesitate to contact you before making a selection."
M.T., Quebec, Canada

Back to Top