Chef Gilles is fabulous -- from the beginning to end, it was a great experience. He is personable and a good teacher. He showed us where to get the best produce, breads, meats and wines. The class was well organized--we were assigned specific dishes to prepare and could watch the others as they worked. The logistics were perfect -- somehow everything was ready to eat at the same time. And, what a feast -- olive tapenade, Pissaladiere tart with anchovies, buttery leg of lamb, butternut and red kuri pumpkin puree, vegetable tian and roasted pear tarts--and interesting wines. It was all DELICIOUS! The chef also generously shared his recipes so we didn't have to take notes during the class; instead we were able to chat while we prepped--and enjoy cooking and dining together.
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