- Duration
- Half day, market visit, cooking and lunch
- Group size
- 6–20 pax
- Destinations
- Provence & Marseille
- Indicative budget
- From €150 per person
Provence is cooked from the market, and its markets, in towns such as Aix-en-Provence and Avignon and in the villages of the Luberon, show the produce that shapes the region's food: olives, tomatoes, herbs, goat's cheese and fish from the Mediterranean. A guided market visit gives the group the context for the cooking, which reflects what the market offers that morning.
After the market, the group moves to a chef's kitchen or a farm setting in the Luberon or the Aix area, where it prepares a regional menu in small teams. The menu follows the season: summer may focus on vegetables and fish, while autumn and winter bring richer dishes. The session ends with a lunch and a glass of regional wine.
Objectives
- Show how seasonal produce shapes Provençal cooking
- Combine a market visit with a hands-on cooking session
- Give participants a practical team activity with a shared meal
- Introduce regional wines and the food culture of the south
How it works
- 1We confirm the date, group size and dietary needs, and select the market and menu according to the season.
- 2A guide takes the group through the market, explaining the produce, the vendors and the regional specialities.
- 3The group moves to the kitchen, where the chef divides it into teams and sets the menu.
- 4Teams prepare the dishes, with demonstrations of key techniques and time to ask questions.
- 5The group sits down to lunch with regional wines, and transfers take them back to Aix, Avignon or the next point of the programme.
Good to know
- Markets operate on set days and hours, and the choice of produce depends on the season and the weather.
- Provençal markets are busiest in the morning, so an early start is recommended.
- Dietary requirements and allergies must be declared at booking, so the menu can be adjusted.
- Summer in Provence is very hot and busy. Spring and autumn are the most comfortable seasons for a market and cooking programme.
Indicative budget
Indicative, from around €150 per person excluding VAT for a guided market visit, a cooking session and a lunch with wine. Transfers from Aix-en-Provence or Avignon, a private chef or a private farm setting are quoted separately.
Frequently asked questions
Is the cooking session suitable for beginners?
Yes. The chef adapts the tasks to the group, and participants work in teams with clear guidance throughout.
Can the menu be vegetarian?
Yes. Provençal cooking is rich in vegetables and herbs, so a vegetarian or vegan menu can be arranged on request.
Is the market visit suitable for a group?
Yes. The guide keeps the group together and arranges short stops at stalls. Some markets are busy, so the visit is planned for quieter times.
