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

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1 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 5 th 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 12 th century castle.

2 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 3 rd 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 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.

3 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 18 th 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.

4 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 Matisse lived in Nice from 1918 until his death in 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.

5 Reservations Cote d Azur ~ The Cuisine, Wine, History & Culture Name chef coat size (PRINT NAME EXACTLY AS SHOWN ON PASSPORT) Total # traveling Addl. traveler name chef coat size (PRINT NAME EXACTLY AS SHOWN ON PASSPORT) Address: City/State/Zip: Telephone #: $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% Credit Card #: Exp. Security code Cardholder Cardholder Signature: Reservations by mbi@worldofmbi.com Secure fax: Mail: MBI, Inc N. Malden. Chicago, IL Tel: 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: MBI, Inc. Food & Wine Tours are approved by the American Culinary Federation for Continuing Education Units.