Provence Cooking Classes - Interview with Chef Benoit

We want all our travelers to have the chance to do activities they enjoy AND meet some of the locals on their trip to France. Many of our travelers are interested in doing a French cooking class, so we have partnered up with some top professionals across France - including Chef Benoit in Provence! 

Chef Benoit offers very special and unique cooking classes in Provence. They take place right next to a vineyard, with a gorgeous mountain backdrop. 

Below, you can see some photos and videos of our travelers enjoying his Provence cooking classes. We're very grateful to Chef Benoit for agreeing to do this interview with us, so that our future travelers may get to know him better!

We can include a private cooking class with Chef Benoit in any of our self-drive tours in Provence

What makes Provence cuisine special compared to French regional cuisines?

Provence cuisine is distinguished by its combination of fresh, local and seasonal ingredients. The abundance of fruits, vegetables, and herbs such as thyme, rosemary, basil, sage, etc. as well as the Mediterranean influence with seafood, lamb, and pigeon, make the cuisine lighter and full of bright flavors. 

Products that thrive in a sunny climate, such as olive oils and fresh herbs, define the essence of Provençal dishes, creating a true connection with nature and the seasons.

What do you like most about the job? What did you do before?

I love working with seasonal and local products, letting their freshness and quality shine through in each dish. The creative process of transforming these ingredients into something special for my customers is extremely rewarding. 

Before becoming a chef, I had a rich culinary background. I studied at the École Hôtelière d'Avignon, where I had the opportunity to do internships in high quality gourmet restaurants. I worked in Michelin-Star restaurants, I spent time in England at the Wentworth Golf Club, and in Switzerland at the “Le Beau Rive” hotel to perfect my skills. I even had the unique opportunity recently to work as a private chef in Tahiti. I also owned two restaurants, which gave me valuable experience in customer and business management.

What do travelers love most about the classes/experience you offer?

Travelers often appreciate the authenticity of the experience. They enjoy being immersed in Provençal culture and learning to prepare traditional dishes using ancestral techniques. The practical aspect, combined with the chance to discover and cook with unique local products, makes the experience unforgettable.

Where is your favorite place to source your ingredients?

My favorite place to buy my ingredients is the Sainte Cécile les Vignes market. It offers an excellent range of products from local farmers in the region. I'm passionate about working with what the land gives us, and this market is full of everything I need. 

I also have a large garden with fruit trees and some vegetables that I grow such as tomatoes, zucchini, eggplants and some fresh herbs such as basil, chives, thyme, and sage.

Are there any special ingredients you like to use in cooking?

I like working with Mediterranean products like fish, shellfish, scallops, and Provence lamb. Sarrians pigeon (a dish made with pigeon from the village of Sarrians, specially bred for culinary purposes) is one of my favorites, and southwest foie gras brings a luxurious touch to many dishes. 

We are lucky to have many fruits and vegetables that vary with the seasons such as Luberon cherries, Carpentras strawberries, apricots, peaches, asparagus, onions, Piolenc garlic, zucchini, eggplants, the many varieties of tomato, summer truffles and black Richerenche truffles in winter. Each ingredient is important, because their quality is what makes a dish successful.

What is your favorite cooking tip?

One of my tips is to respect the ingredients. Let their natural flavors shine through using simple cooking techniques. Sauces and spices have their place in finishing dishes but should remain subtle. 

Fresh herbs, thyme, rosemary, sage, saffron, juniper berries, Camargue salt etc. also add a tasty touch. 

It's good to focus on freshness and balance. The most important thing is to put all your heart and a lot of love into what you cook.

What is your favorite hidden gem in Provence that you would like to recommend to our travelers?

A small village in upper Vaucluse, Lagarde Paréol, is one of my favorites because the view of the Rhône valley, Mont Ventoux, and the Dentelles de Montmirail is absolutely unique.

What is your restaurant or city spot of choice in Provence?

My favorite place to eat in Provence would be a local bistro that celebrates Provençal flavors with a modern twist. Many restaurants highlight seasonal ingredients and regional specialties, making each meal a true experience of Provençal richness. 

For example, my latest discovery is 'Le Tourne au Verre' in Cairanne or 'Maison Du’o' in Vaison-la-Romaine.

If you're considering booking one of our Provence tours and would like to have a very special cooking experience in a Provence vineyard with Chef Benoit, contact us and we'll arrange it for you!