— Start of the course: all year round — Duration: 1 week — 20 language lessons + 2 cooking classes Aspects of study: — Presentation of French cuisine: history, principles and rules — Firm French dishes: Pistou soupe, Provençal mussels, la salade niçoise — traditional salad from Nice, the socca, pan bagnat, panisses, les farcis — small stuffed vegetables, la bouillabaisse — signature The dish of Marseille, la tarte tropézienne — cream pie from Saint-Tropez. ...