Join us for five fun-filled days of cooking and excursions deep inside Provence.  Twenty minutes east of Nyons, the olive capital of France, this  18th century farmhouse is nestled in the hills outside the village of Condorcet.  Enjoy breath-taking rural isolation and a micro-climate said to be among the most agreeable in all of France.

A Week In Provence is operated by hosts Anne and David Reinauer and takes place in their beautifully restored Provencal farmhouse, in the foothills of the pre-Alps near Nyons.  Anne, from Lake Charles, Louisiana, is a recently retired French teacher, and David, a real estate developer, bought their French “mas” 17 years ago as a seasonal retreat.  In the mid-1980’s, the Reinauers, along with their two youngest children, lived year-round in the farmhouse while they painstakingly restored it and immersed themselves in French life and culture.  In 2000, Anne, with her dual love of France and food, along with her personal friendships with several top New Orleans chefs, decided to open her home and share her love of French cooking and culture. 

"'A Week in Provence' is a fantastic opportunity to experience a spectacular region of France and truly engage in the life, culture and cuisine of the country. Although cooking classes form the cornerstone of the program, we are offering a truly unique mix of activities with the aim of showing participants the origins of traditional ingredients in French cuisine and exposing our guests to many facets of French culture.  Daniel Bonnot is an outstanding chef and teacher, with a personality perfectly suited for every level of instruction.  Whether it is picking cherries, apricots or plums off the trees outside for a clafoutis or tarte, or a daube provencal or duck confit or salmon mousse, with rosemary and thyme wild for the taking, it is all taught and mastered at 'A Week in Provence.'”
- Anne Reinauer

Anne and David will welcome you to Moutas; their authentic 18th century 3-story stone "mas" or Provençal farmhouse set in the landscape of Provence, with its cobalt blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive. The estate is nearly 45 acres with lavender fields and a mountain stream that runs through the property and is partially captured to feed the swimming pool.  The walk up the stream is fun, interesting and relatively easy, but if you prefer a challenge, you can take the 2+ hour hike up "Cougoir;" the mountain to the side of the house that is 4,000 feet to the summit.

Moutas offers three separate guest rooms with private baths and the 2 bedroom, 1 ½ bath apartment that are comfortably furnished for your privacy and enjoyment. The large terrace with a stunning valley view, where on a clear day one can see Mt. Ventoux, is perfect for sharing and showing off the meals that you have prepared. The stream-fed pool is an ideal spot for relaxation, conversation, and a cooling swim before aperitifs and dinner. Fossils are often found during a short walk up the stream.

Each day, join us in Haute-Provence, where the cuisine always has a hint of garlic and a scent of sunshine… where thyme, lavender and rosemary grow wild just outside your door.  The days are designed to provide 3 - 5 hours of culinary instruction and actual meal preparation, with an emphasis on student participation. You will learn classic French methods using the flavors and techniques of Provençal cuisine.

Instructor for the sessions is master chef Daniel Bonnot. Chef Bonnot was born in France and worked under Parisian chefs for seven years, worked in London at the Savoy Hotel, learned to integrate Creole cooking with French cuisine in Guadeloupe, and was "chef saucier" at La Caravelle. In 1979 he moved to New Orleans where he was proprietor/chef at Chez Daniel and Bizou.  He has won countless awards and has been mentor to many New Orleans chefs, including Susan Spicer.  Chef Bonnet told us, “I am very excited to be able to continue teaching at A Week In Provence. The program is one of the best that I’ve seen, as it captures French cuisine and culture in an absolutely beautiful and authentic Provencal setting. I am confident that participants will leave the program with a better knowledge of classic French cooking techniques, a new culinary repertoire and a deeper understanding and appreciation of France and the French.”

A Week in Provence begins with your arrival on Tuesday afternoon and ends on the following Monday after breakfast. Each day is designed around 3-5 hours of hands-on culinary instruction and excursions into this sun-drenched and historical corner of Provence. Depending on the availability, season, and local village festivals, you will be able to enjoy the many different activities and excursions.  See the Itinerary below for some of the possible options.

• Daily cooking classes - always included
• Visit a local goat farm and goat-cheese producer
• Tour a wine cooperative or visit area wine producers
• Bottle wine from Moutas with an extra to tuck into your suitcase
• Experience French/Roman history - tour a medieval village and visit remarkable Roman ruins
• Lunch as guests in the beautiful courtyard of a French couple. Chat with them about French habits, customs, laws, etc.
• Tour an olive-oil mill founded in 1847
• Tour an old-style lavender distillery
• Visit a stream-fed trout farm
• Share a family-style meal with the local villagers
• Shop for those beautiful Provencal fabrics and ceramics
• Explore the animated open-air market of Nyons
• Visit a local chocolatier