The Cuisine, Wine, History & Culture of the Cote d’Azur...The Cuisine, Wine, History & Culture of the Cote d’Azur March 14 – 21, 2015 AN EDUCATIONAL TOUR FOR THE AUGUSTE ESCOFFIER

The Cuisine, Wine, History & Culture of the Cote d’Azur March 14 – 21, 2015

AN EDUCATIONAL TOUR FOR THE AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS

Presented by MBI, Inc.

Chef Michel Bouit – President, Disciples Escoffier International-USA

Saturday, March 14 Your departure for France

The beautiful city of Nice sits like a jewel on the Baie des Anges - Bay of Angels of the sparkling Mediterranean Sea. This city is a

fabulous fusion of French and Italian culture, customs and cuisine. Nice is the 5th largest city in France, after Paris, Marseille, Lyon

and Toulouse, and capital of the Department of the Alpes Maritimes.

Sunday, March15

Arrival in Nice. Check-in for 6 nights at the Hotel Flore Nice Promenade. Your adventure begins in the quaint village of La Turbie famous since the Roman times, located outside of Nice. As

you travel along the Moyenne Corniche - middle road - of the Alpes Maritimes, the panoramic view are stunning.

Regional specialties will be enjoyed here at Café de la Fontaine. From here you will have beautiful views of the

Principality of Monaco and the Mediterranean. After lunch you’ll travel to the medieval village of Eze. You will visit

Perfumerie Fragonard offering aromatic experiences throughout

their factory and exquisite boutique and have free time to explore

the beauty and charm of Eze. Return to Nice, free evening.

Medieval Eze, perched like an eagle’s nest on a narrow rocky peak

overlooking the sparkling Mediterranean Sea is a well-preserved fortified

village crowned with the ruins of its 12th century castle.

Monday, March 16

After breakfast at the hotel you will visit the vineyards Chateau de Cremat AOC Bellet with a wine tasting.

The cultivation of grapes in Nice stretches back to the 3rd century B.C. when the Phoenicians first planted the vines on the sunny

hillsides of Nice. Located in the Bellet Region of northwest Nice, the vineyards once extended to 2,500 hectares and its wines were

exported globally. Bellet wines were awarded the AOC designation (Appellation d'Origine Controlée) in 1941. Wine production

continues although the acreage of vineyards is now only about 50 hectares. The sunny microclimate continues to insure a small

but steady output of fine, expensive wine. The St. Roman de Bellet is available in most local wine shops and restaurants featuring

Nicoise cuisine. As they produce less than 100,000 bottles a year, it is difficult to find it outside of Nice.

Lunch will be at Restaurant Le Blanc-Manger with Chef/Proprietor Brigitte Guignery in La Colle Sur Loup.

Chef Guignery is a member of the Disciple Escoffier International.

In the afternoon you will visit the grave site and former home of

Auguste Escoffier in Villeneuve-Loubet that now houses the

Musee de l’Art Culinaire - Culinary Museum of Escoffier. New

member inductions into the Disciples Escoffier International-USA

will be made followed by a culinary demo and tasting at the

Escoffier Cultural Pole, established in tribute to the Maître

Escoffier.

Return to Nice.

Tuesday, March 17

Breakfast at the hotel; departure for Mandelieu La Napoule. Visit the Forville Market followed by a cooking demo of

authentic Bouillabaisse by Chef Stephane Raimbault at his Restaurant l’Oasis 2-star Michelin since1992 & Relais &

Chateaux. Bouillabaisse and other delicious creations by Chef Stephane will be enjoyed for lunch.

An afternoon visit the 18th century Moulin a Huile of Sainte-Anne in Grasse and sample their superb olive oil with

time to browse their boutique offering olive oil, olive oil products and beautiful items made of olive wood and

return to Nice. Dinner this evening will be at La Cave de l’Origine in Nice.

Wednesday, March 18

Following breakfast at the hotel, your senses will come alive during a 3-hour food walking tour along the Cours

Saleya in the Old Quarter of Nice. The food shops, delicatessens, flower market and more is one of the most

picturesque market places in France. You will gain an understanding of the role gastronomy has played in defining

the city’s culture and the Italian influence on the city’s cuisine and you sample different regional specialties: the

famous Pissaladiere, chickpea-based Socca, succulent Petits Farcis Provencal wines, olive oils, spices and herbs and

so much more! The visit includes a Baroque-style church and exceptional views from Castel Hill. Following the visit

you will depart Nice for the village of Mougins to participate in a hand-on cooking class and the preparation of your

dinner at the beautiful l’Amandier de Mougins. Return to Nice.

Thursday, March 19

After breakfast visit of the Musée Matisse. The Matisse Museum is situated on the hill of Cimiez, the

site of the Gallo-Roman ruins and the Hotel Regina, former Franciscan monastery where Matisse resided

from time to time. The museum has been welcoming visitors to view the collection of his works since its

opening in 1963. Matisse lived in Nice from 1918 until his death in 1954.

After the museum you will experience a cooking demo, wine presentation and lunch with

chef Michel Devillers at Restaurant l’Ane Rouge. Chef Devillers is a member of the Disciple Escoffier International.

The afternoon concludes with a visit of Confiserie Florian then

the remainder of your day and evening is free.

Friday, March 20

After breakfast at the hotel, your morning and early afternoon

are free to explore Nice. In the late afternoon you will learn

about organic French wines made from grapes grown without

chemical fertilizers or pesticides, a natural process that results in a wine of unique character. You will discover the

main wine-producing regions of France, the distinct differences between Bordeaux and Burgundy wines, and the

complexities of “Le Methode Champenoise”.

Our Farewell Dinner at Restaurant Luc Salsedo will be a celebration of the days spent together in France learning

experiencing and gaining an insight into the cuisine, wine, history and culture of this incredible region of France.

Chef/Proprietor Salsedo will delight your palate with his innovative cuisine. There will be a presentation of

diplomas and many great stories to share around the table!

Saturday, March 21 - Early breakfast and departure by motor coach for the airport.

Reservations Cote d’Azur ~ The Cuisine, Wine, History & Culture

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Address: _____________________________________________________________________________________________________ City/State/Zip: _____________________________________________________________________________________________ Telephone #: _______________________________Email: _________________________________________________________ ________ $2,695. per person, double occupancy (land package only)

________ Single room, add $300.

________ Round-trip airfare from Chicago, add $1,218.

A deposit of $500. per person is due with reservation. Final trip balances are payable 60 days prior to departure. A confirmation will be mailed upon receipt of reservation. Itineraries may be subject to change.

___ Checks payable to MBI, Inc. PREFERRED ___ Visa ___ MC ___ AE Payments by credit card are assessed 5%

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Reservations by email: [email protected] Secure fax: 773-649-9179 Mail: MBI, Inc. 4428 N. Malden . Chicago, IL 60640 Tel: 773-769-1790 Tour includes:

6 - night hotel accommodations including daily breakfast Point to point ground transportation by deluxe motor coach including airport transfers Unique gastronomic dining experiences and VIP wine tastings Professional and cultural visits, hands-on cooking classes and culinary demos as per itinerary Diploma and commemorative chef coat

Taxes and tips If you plan to book round-trip airfare to Nice using your frequent flier points, please – prior to booking provide MBI, Inc. with the planned arrival & departure times for Nice. France so the flight times coincide with the itinerary timetable.

A Passenger Travel Protection Insurance is recommended and is available through MBI, Inc. Tel: 773-769-1790

MBI, Inc. Food & Wine Tours are approved by the American Culinary Federation for Continuing Education Units.