Schedule:



27 August - 2 September
Check-in: 4pm Sunday, 27 August
Check-out: 11am Saturday, 2 Sept.

All reservations must be made prior to 1 June 2006.
Limited to ten participants.

Cost:


The price is 2150 Euros based on double occupancy, and includes;

  • The five day workshop
  • Six nights accommodations
  • Les Aperitifs and hors d'oeuvres to welcome you on Sunday
  • Petit dejeuner— french breakfast
  • Dejeuner—lunch
  • Minimum of three days cooking and dining with Marguerite
  • Visit to two outstanding Provencal markets
  • Extraordinary cheese and wine tasting event with a fromager (cheese vendor) and a maitre de chaix (winemaker)
  • Dinner one evening at an exceptional Provencal restaurant

Note:


A 50% nonrefundable deposit will be collected at the time of reservation. The remaining nonrefundable balance is due 90 days prior to the workshop. If the reservation is made within 90 days of the beginning date of the workshop the entire fee will be due at time of reservation.

If you are making a reservation from the U.S., a conversion from Euros into dollars will be provided at time of reservation along with detailed instructions as to how to make the deposit. Checks for payment in Euros will be accepted for reservations from European Union countries. All payments are nonrefundable.

In this time of increased unpredictability, your host strongly recommends travel insurance to protect against loss of fees due to cancellations. Please consult your travel agent. In the event that Le Lavandin should cancel any reservation or workshop, all moneys paid shall be returned.

 

IN A PROVENCAL KITCHEN WITH MARGUERITE HENDERSON:

Join Marguerite Marceau Henderson as she performs her culinary magic with local ingredients from cheeses to meats, from vegetables to fresh fruits in season. Each class will include at least a five course meal - appetizer, entree, salad, side dish, and dessert. We will feast on all the dishes we prepare. Come into the kitchen and learm to master the techniques which will carry you through years of culinary creations.


Marguerite has been teaching cooking classes for over 25 years, using easy, elegant and eye-catching Mediterranean menus for which she is famous. Her Sicilian mother and French father instilled in Marguerite a love of food and wine from her early years living in her Italian neighborhood in Brooklyn, New York. She has had two successful restaurants, two cookbooks, and 25 years in the professional kitchen as a caterer, cooking educator and culinary consultant.

She creates her simply sumptuous dishes using garden herbs, market produce, and meats from the best butchers. Savor such dishes as warmed rosemary goat cheese with roasted peppers and Roma tomatoes, mint and pepperberry marinated lamb, or her lavendar-thyme panna cotta with summer berries. Learn invaluable tips on garnishing, presentation, and how to utilize seasonal ingredients to their optimum without fuss.

Her newest cookbook, "Small Plates - Appetizers as Meals" encompasses her philosophy of less is more, fresh is best, and simply elegant presentations are easy to attain. A week of tastings, feastings, and comraderie in the kitchen awaits! Her infectious passion for food and wine is contagious!