"Our cooking vacation was amazing. Every meal, both those we cooked and those eaten out were over the top. Anne took such great care of us both teaching us some French cooking and introducing us to Languedoc. We highly recommend her program."

Georganna, California, 2013

"I can't express enough how wonderful our Immersion in Languedoc was. It was the highlight of our trip. Anne was incredible. She went well beyond what I was expecting. The accommodations were excellent. The food both what we cooked and what we ate out were fabulous. The marketing, touring, local wines and everything else made for an extraordinary experience."

Karen, California, 2013

"During my visit to the Languedoc last summer I was lucky to have Anne as hostess and guide. Not only did she share her deep understanding of local wine and food, she showed me that I too, could recreate the flavors of the area on my own. We visited local markets and ate at various locales and then we cooked meals using our purchases. Anne has a special touch that makes you feel welcome. I can't wait to go back!"

Robert, California, 2011


Learn French Cooking at Lessons in France

Hilary Howard The New York Times, May 25 2008

Languedoc, a region in southwest France, has long played second fiddle to its more glamorous neighbor, Provence. But sometimes overlooked areas keep delicious secrets.
Anne de Ravel, a cookbook author and food columnist, hopes to reveal some of those culinary secrets to outsiders with her new school, Saveur Languedoc (www.saveurlanguedoc.com). Starting in September, the school will offer five-day, hands-on ateliers de cuisine (cooking classes) in a private home in Nissan-lez-Enserune, outside of Beziers. Each atelier will teach recipes for regional dishes like bourride (a fish stew) and sweet almond pie. Participants will also sample locally produced or grown seasonal foods (charcuterie, wild mushrooms, olive oils) and visit wineries in St.-Chinian and Faugeres.

 


Vent Sud 2012

Vent Sud 2012



Integrating all of these ambitious recipes into elaborate dinners, in the beautiful courtyard garden was the pinnacle of graciousness of the French countryside.  I cannot praise Anne’s skill sufficiently in providing a comprehensive exposure to this area and all of its attributes, her sensitivity as hostess of a small group and providing a new and wider appreciation of the French lifestyle in the country.

 Glenn, New York, 2011


Just last night as we were preparing baby artichokes, we discussed what a difference you have made in the ways we work in the kitchen together.  Among many reasons, we're more adventurous and happy working side by side.  

Gail, New York, 2010