Yes, it’s true. Spring 2025 will be our last season of the 6-7 person Courageous Cooking School experience at La Pitchoune. It’s the experience that made us famous. And it’s time to let it go.
Read MoreThe Courageous Cooking School experience is so vastly different in so many ways from other programs you may come across. Our agenda is to immerse you in a world where you trust your own intuition and taste.
Read MoreIf you are familiar with Julia Child and her world-famous Provencal kitchen, then you are probably well aware of the pegboard wall that is proudly displayed in the space. Let’s talk about it.
Read MoreRe-packaging (or re-potting) your spices and loose-leaf herbs into matching jars is a process called “decanting.”
Read MoreLet’s talk cardamom. Full, sweet yet sultry, and enigmatic. I cannot stress enough that it is the holy grail for roasted veggies.
Read MoreA museum now rests where Escoffier was born, in that quaint, Provencal, 18th century home in Villeneuve-Loubet. Managed by the Auguste Escoffier Foundation the Escoffier Museum of Culinary Art is the only Museum of Culinary Art in France.
Read MoreThe Promenade des Anglais - or “The Prom” as Niçoises refer to it - is one of Nice’s most sought-after leisure attractions. Here’s why.
Read MoreChef greats like Emeril, Rachel Ray, Paula Dean - and even La Pitchoune’s visionary icon Julia Child - have always kept butter close by. Here’s why.
Read MoreWhat exactly is mise en place, and should you use this technique in kitchens even when you aren’t in the south of France? (Yes! Here are some tips.)
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