"Lunch in Provence" Culinary Experiences

Sample "Lunch in Provence" Classes:

A Taste of French Country Cooking in California
Seasonal menus that capture the season's best ingredients.

I Love Lavender
Grow your own culinary lavender, and harvest it for sweet and savory dishes. You can cook with lavender throughout the year, season to season.

Que Syrah, Syrah
Love Syrah? A special cooking class that is menu-centered and pairs well with our estate-grown Syrah.

Bonnie's love for Provence and healthy Mediterranean cuisine has lead her to travel to Provence often, take cooking classes, explore the markets, follow favorite chefs, and meet culinary icons. She invites you to enjoy "A Taste of French Country Living" through her cooking, gardening, design, and lifestyle through her "Lunch in Provence" culinary events.

Sign up for Bonnie's Newsletter for class dates and details, or see below.  Visit my blog for a sampling of some of the recipes I've shared with readers over the years.

See Below for Upcoming "Lunch in Provence" Dates

 

Lavender For Sale at Friday Market in Eygalieres

Lavender For Sale at Friday Market in Eygalieres

COOKING CLASS TESTIMONIALS

Many thanks for everyone's overwhelming enthusiasm in "Lunch in Provence" culinary experiences! One of my students and dear friend, Diane Uke, posted about her experience and November 2016 "Que Syrah, Syrah" cooking class with me at Domaine de Manion, Diane Uke Shares.

"What a delightful time at your home yesterday. The charming setting inside and out along with the delicious food satisfied all the senses. I was grateful to be a part of it.
Many thanks to you and John" ---Donna J.

"Thank you for such a wonderful afternoon at your beautiful home! Really enjoyed the class and already made the salad last night!"--Robert & Donna W.

November 10, 2016 "Que Syrah, Syrah" Cooking Class, Diane Uke, Top, Right Side of Table

November 10, 2016 "Que Syrah, Syrah" Cooking Class, Diane Uke, Top, Right Side of Table

November 13, 2016 "Que Syrah, Syrah" Cooking Class

November 13, 2016 "Que Syrah, Syrah" Cooking Class

"Lunch in Provence" Culinary Experiences
120.00

More than a cooking class, it is a culinary experience. Come spend the day in France, and enjoy a leisurely French Country cooking class and lunch.

Your day includes an overall extraordinary culinary event with a garden and vineyard tour, cooking class, lunch, and a chance to shop!

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 "Lunch in Provence" at Domaine de Manion and experience a relaxing and enjoyable day of garden, vineyard, a multi-course cooking class and lunch, recipes, as well as a chance to shop. 

Enjoy seasonal creative menus--using many of the prevalent flavors found in Provencal cuisine, and many of the ingredients grown at Domaine de Manion.  Menus are subject to slight change due to availability.

Advance payment for your reservation, can be placed online by shopping cart at www.bonniejomanion.com or by check or credit card. Please indicate which date and class you are attending. These events are limited to 10 people, with a minimum of 6 people. 

Please contact Bonnie for more class information, information for out of towners, booking private cooking classes of 6 or more, and group reservations at (760) 402-7600. No cancellation refunded within 72 hours of event day.

 

"Winter into Spring" SCHEDULE 2017 CULINARY EXPERIENCES

Sunday, February 12, 2017, 11am to 3pm, $120.00 per person, or "Special Date Night," Thursday, February 16, 2017, 4:30pm to 7:30pm.

Celebrate "Valentine's Day" with Loved Ones. A dreamy seasonal menu created especially to share with your loved ones. Menu: Cream of Cauliflower Soup; RivaRose Brut; Marinated Flank Steak; Potato & Sorrel Gratin; Endive, Roquefort, and Walnut Salad; Domaine de Manion Wine, and Dark Chocolate Terrine with Orange Sauce.

 

Sunday, March 5, 2017 and Saturday, March 18, 2017 are private parties SOLD OUT.

 

Sunday, April 2, 2017 or Thursday, April 6, 2017, 11am to 3pm, $120.00 per person. 

"Celebrating Springtime Asparagus and Luscious Lemon." Asparagus and lemon flavors are two of the important and prevalent flavors in Provençal cuisine. I love to use flavors as a theme and weave them throughout a menu in a layering effect. In celebration of asparagus and lemon, this menu has both as flavor threads. Lunch Menu: Asparagus Soup with Lavender Lemon Creme; RivaRose Brut; Lemon Chicken; Domaine de Manion Wine; Spring Lettuces with Creamy Meyer Lemon Dressing; Spring Grain Salad with Asparagus & Meyer Lemon, and Lemon Tart.