by Mark van Dam | Feb 1, 2026
Bourguignonne. Bavarian cream. Bruschetta. Voilà, a selection of the iconic dishes from Julie & Julia, the movie that weaves the threads from Paris in the 50s to a New York kitchen in the 2000s. In this workshop you will learn how to cook the sumptuous, healthier...
by Mark van Dam | Jan 1, 2026
The setting: an intimate garden with olive trees and lavender under blue Viens skies looking out over the Alps. The menu: sumptuous Provençal plant-based dishes featuring seasonal and local produce served with ferments and pickles. The company: maximum 10 participants...
