ECOLE DE CUISINE MARC HERACLE
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The framework: a wonderful hunting pavilion Louis XIV enlarged to Italian in the th century. The Chief: Marc Héracle, specialist in sun kitchens, Mediterranean, Provence, Italy… For years, his school has been trained by enlightened amateurs from around the world, including some Americans, who are faithful to Provence way of Life, to the gastronomic cuisine of the South. You arrive at 10 pm for a morning behind the furnaces, then after a break where you visit the area, you go to table to taste the dishes and wines cooked and formalized with the chef. On the menu, depending on season: blettes pie, spinach or salad, with a homemade paste to olives, then chicken chicken or chicken chicken, dessert, a twist of almonds. For example! Naturally, the herbs of Provence are part of the game. From the top of the line.
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