by Mark van Dam | Feb 1, 2026
Looking to make your day-to-day cooking quick, healthy and whole food plant-based? Then the Provençal longevity cuisine session is for you! Rooted in the Blue Zones research & cooking this workshop offers you the chance to embark on an adventure of simple,...
by Mark van Dam | Feb 1, 2026
Cauliflower steak with mushroom sauce. Faux gras. Tapenade. Fennel ragout. Vegan Provençal inspired classics that are easy to make and delicious to eat. Whether you are a vegan or a curious omnivore: this picnic session will empower you to create delicious Provençal...
by Mark van Dam | Feb 1, 2026
Dive into the world of pickles and ferments, the health benefits, techniques and of course: learn to make a set of pickles and start ferments yourself! These bubbly, tangy and colorful condiments are healthy and deliver lively contributions to any meal. Picnic’s love...
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...
