Courses in Antibes — 5 of Our Favourites

At the Bastide Saint-Antoine in Grasse you can join Michelin-starred Chef Jacques Chibois in the Gault & Millau award-winning restaurant. As well as observing this master in the kitchen you will have the opportunity to accompany Jacques Chibois to market, (for the early birds: leave at 5.30am). Wednesdays* and Fridays* only (*subject to change in schedule).

You can also enjoy a wine tasting session with our head sommelier (2 to 10 people maximum). You will experience an introduction to wine tasting (1,600 wines, around 17,000 bottles), you will learn about different grapes and you will visit the vineyards. These wine tastings are available with French, English and Japanese-speaking sommeliers.

Using seasonal produce, bilingual chef Denis Fetisson makes gourmet cooking simple and fun. Your introduction to gourmet cooking is as uncomplicated as it is entertaining. Shortcuts, useful hints and special techniques are all explained in the kitchen, for groups of between 6 and 12 people.

Each themed session lasts approximately 2½ hours and ends with a tasting.

From the rose of Grasse to the jasmine and violets of Tourrettes-sur-Loup, come discover the subtlety of this original cuisine, with Chef Yves Terrillon.

They offer cooking classes for groups whether that be individuals, groups of friends of even a company. If you have a space, then they will make the arrangements to come to you. Alternatively if you want to organise a cooking class but have no space, then they will find a suitable location on the Côte d'Azur.

Using seasonal produce you will discover the world of culinary delights in your garden.

The cooking classes at the Bastide Valmasque B&B will give you a good experience of Provencal style cooking, from visiting the market int he morning to creating your own menu, and finally enjoying a meal together with some wine.

Express your creativity and sense of presentation with Head Pastry Chef Jean-Michel Llorca, master outstanding recipes and discover the culinary secrets behinds Alain Llorca's dishes. Their seasonal classes mean that the right recipe at the right time ensuring that you cook in harmony with natures