Masterclasses at Terre Blanche

Cooking classes in the heart of nature

Imagine attending a Masterclass with one of our Chefs in a kitchen and "table d'hôte" nestled in our Jardin des Senteurs...
In this green natural setting, they will teach you how to concoct delicious dishes, and you will also benefit from tips and secrets from the pros!

Christophe SChmitt
Head chef

Inspired by the flavors of the Mediterranean, Chef Christophe Schmitt draws his inspiration from seasonal products and favors the work of enthusiasts, which he will share with great pleasure during cooking classes in small privileged groups, in the heart of our Garden of Scents.

GAETAN FIARD
pastry Chef

Our young Pastry Chef, Gaëtan Fiard, is Terre Blanche's sweet signature alongside Chef Christophe Schmitt. World Champion of Sweet Arts 2014, he will share with you his Chef's tips and secrets...

The colors of Provence

How can you resist the urge to learn delicious recipes, imagined by our talented Chefs? 
From 2 to 4 people, conquer the secrets and tricks of our virtuosos!

Our menus are for information only and are subject to change depending on the harvest of our producers.

CLASSES DURATION

3-4 hours, morning sessions.
Reservations 72 hours in advance.

NUMBER AND AGE OF PARTICIPANTS

From 2 to 4 people per session. From 8 years old, accompanied by parents until 15 years old.

PROVENCAL SPECIALTIES

Learn how to cook the great classics of Provençal cuisine, with a contemporary twist

  • Bruschetta «Pissaladière» style
  • Bouillabaisse of red mullet, saffron potatoes and crunchy fennel
  • Destructured  lemon pie



170€/ pers
BOOK

THE DISHES
OF MY CHILDHOOD

Come and reinterpret dishes from your childhood, with the mastery of a starred Chef.

  • Pencil leeks in a vinaigrette with black garlic and quail eggs
  • Gratin of macaroni with truffle and white ham
  • Caramel cream


170€/ pers
BOOK

THE BLUE GOLD

Dive deep into learning about the products of the Mediterranean sea with local producers, and learn how to enhance it with freshly picked herbs from our garden

  • Lisette passed under the flame, peas and rhubarb
  • Sea bass steak, white and green asparagus and green asparagus, citrus sabayon
  • Strawberry and pistachio tartlet

170€/ pers
BOOK

100% VEGETABLE-BASED CUISINE

Learn how to cook seasonal vegetables directly from our permaculture producer «Vivres» in Seillans. The menu will be made according to the season and the harve

  • Melting heart of celery, lettuce velouté and flower salad
  • Eggplant confit, smoked with white miso, sweet and sour cherry tomatoes  and courgette
  • Strawberry and black olive salad,  red fruit water flavoured with herbs



170€/ pers
BOOK

Pastry

Provencal sweets

  • Come and learn how to bake the classics of Provençal pastry making

Desserts on the plate

  • Trendy desserts to enhance your creativity

Macaroons

  • Tips and tricks for perfect French macaroons

The desserts of my childhood

  • Dessert reinterpreted by a world pastry champion

170€/ pers
BOOK

Finesse of the Senses

The range of menus "Finesse des Sens" offers you to cook noble products, from the starter to the dessert. A real treat for the senses, whose meticulous and delicate preparation is just waiting for you to express their full potential...  

Our menus are indicative and are subject to change depending on the harvest of our producers.

Classes duration

3-4 hours, morning sessions.
Reservations 72 hours in advance.

NUMBER AND AGE OF PARTICIPANTS

From 2 to 4 people per session. From 8 years old, accompanied by parents until 15 years old.

THE BLACK DIAMOND

Cook the truffle in all its states, from starter to dessert...

  • Potato cappuccino with truffle and poached egg
  • Guinea fowl with truffles and spring vegetables
  • Chocolate, hazelnuts and truffle

210€/ pers
Book

THE BLUE LOBSTER

Learn how to work the king crustacean
from head to tail ...

  • Ravioli elbows
  • The claws in tempura and tandoori sauce
  • The tail in coral sabayon


210€/ pers
Book

CAVIAR FROM KAVIARI

Taste the subtleties of caviar and discover
some surprising pairings.

  • Cake, celery, granny smith apple and caviar
  • Potatoes, creamy haddock and caviar
  • Beef tartar with oysters, nasturtium and caviar

210€/ pers
Book

3100 Route de Bagnols-en-Forêt
83440 Tourrettes | Var | Provence Côte d'Azur
+33 (0)4 94 39 90 00
reservations.tbhotel@terre-blanche.com

Terre Blanche

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