LE PISTOU Cooking School – UZES

What better place to BE INSPIRED TO COOK than in the South of France, where food is closely linked to land and sea, and where the sun-drenched ingredients simply burst with flavour and colour!

Right in the heart of the picturesque and ANCIENT MARKET TOWN of Uzès, on the edge of Provence, LE PISTOU COOKING SCHOOL offers a range of achievable, authentic Provençal cooking courses.

Some of our dishes hail from the CAMARGUE, land of COWBOYS, HORSES and BULLS, some from our FISHING PORTS and others from the MOUNTAINOUS HINTERLAND.  Now how could you possibly resist that?

How it all came to be...

Studying in Paris in my late teens started a love-affair with all things French but I then chose to move to East Africa to run tented safari camps in the wilds of Tanzania and Kenya.  In the 80’s embarked on a mission that was to change my life:  I trained as a chef.

I worked as chef (both privately and in restaurants) eventually turning to food-writing for such publications as The Irish Times, Wine Ireland, IRISH TATLER and SQ FOOD. Thirty years of FOOD-WRITING and CHEFFING taught me how to write recipes, be creative with food and how to make beautiful images; but most of all it taught me how to share my knowledge.

In 2004 I moved to the South of France to restore a rambling old village house near Narbonne, which I ran as a B&B.  For 5 years I gave cooking and art weeks here but as the B&B became busier I found there was little time left for my true passions – cooking and art.  So I sold up and moved east towards Provence.

I have since resettled in the beautiful Roman/Medieval market town of Uzes where I run a cooking school..

Course Information

Classes are given ON DEMAND and BY RESERVATION. We need a minimum of 4 participants to run a course and numbers are limited to 8 people.

Starting at 9.30am, the hands-on cooking sessions take 3 hours – after which we sit down to a relaxed lunch with a glass (or 2) of wine.

Most courses cost €140 PER PERSON, though some cost a little more (after all truffles and fish cost more than leeks). And depending on available space, it may be possible to invite a non-participating partner for lunch afterwards – this costs 40€ per person all inclusive.

Our recipes reflect mellow Provençal moods – ideal for relaxed entertaining.  But our recipes are also chosen to teach you valuable KNIFE-SKILLS, PREPPING-TECHNIQUES and various COOKING-METHODS.  You will also learn how to ADAPT the recipes to different  ingredients, and you will take home all the information, checklists, recipes and tasting notes you might need to practice your newly acquired skills.