Cooking class
From the sea to the orchard! - Michel Meissonnier
Friday September 11th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
From the sea to the orchard!: Preparing a 3-course menu: “en papillote” langoustine - pigeon cooked two ways - candied pear.
Small gourmet stuffed vegetables - Jean-Jacques Prévôt
Wednesday September 16th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Small gourmet stuffed vegetables : Join chef Prévôt in preparing delicious stuffed vegetables inspired by the market, using seasonal fruit and vegetables.
Provence and South America - Emilio Arriaga
Wednesday September 23rd 2026 / 9:30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Provence and South America: Tomatoes and raspberries gazpacho, aubergine caviar with cumin and dried black olives. Redfish fillet and pistou soup with citrus aromas. Roasted plums, yoghurt/coconut mousse and spiced shortbread.
Seasonal mushrooms - Pascal Barnouin
Saturday September 26th 2025: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Seasonal mushrooms: Preparing a 3-course menu featuring seasonal mushrooms cooked over a wood fire: pan-fried porcini mushrooms, sweet Cévennes onions and candied garlic - roast turbot with chanterelle mushrooms and guanciale, served with a Burgundy-style sauce - pan-fried figs, fromage frais and fig leaf syrup.
Scallop - Pascal Barnouin
Saturday October 3rd 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Scallop: Transparent scallops carpaccio. Pan-fried scallops, crushed parsley roots and velouté. Crispy tuile and Menton lemon mousse.
Everyone to the market! - Jean-Claude Altmayer
Wednesday September 2nd 2026, Friday October 9th 2026, Wednesday October 21st 2026 : 9.30am - 3pm.
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Accompany chef Altmayer to Les Halles market to choose the ingredients for your lunch according to your tastes. Back at La Mirande, you will prepare a three-course menu together.
Mushrooms picking - Jean-Jacques Prévôt
Tuesday October 13th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Mushrooms picking: Prepare mushroom recipes, savoury variations and a rustic dessert.
Autumn treats - Michel Meissonnier
Wednesday October 14th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Autumn treats: Preparing a 3-course menu: Mediterranean bisquebouille – veal fillet mignon in puff pastry – raspberry and lime gratin.
Forest walk - Alexandre Malinverno
Saturday October 24th 2026 : 9:30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Forest walk: Perfect egg and wild mushrooms. Venison loin and autumn vegetables. Chocolate mousse and ‘‘trompe-l’oeil’’ cep mushrooms.
Welcome to the Ch'tis - Andy Chopin
Thursday October 29th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Welcome to the Ch’tis: This comforting meal will begin with grey shrimp croquettes, followed by Flemish beef stew with chicory and gingerbread. To finish, a warm sugar tart.
Sweet autumn - Andy Chopin
Wednesday November 4th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Sweet autumn: Preparing a 3-course menu: cream of mushroom soup, poached egg and Comté cheese – spring onion and chorizo risotto, seared scallops – dark chocolate lava cake.
Everyone to the market - Jean-Claude Altmayer
Friday November 6th 2026, Wednesday November 25th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Accompany chef Altmayer to Les Halles market to choose the ingredients for your lunch according to your tastes. Back at La Mirande, you will prepare a three-course menu together.
Cook with Michelin-star Chef - Florent Pietravalle
Sunday November 8th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, Frankreich
Duration : 5 hours 30 minutes
Cook with Michelin-star Chef Florent Pietravalle: Under the chef’s supervision, you will cook a 3-course meal. After the cooking class, you will have an aperitif in the wine cellar before enjoying the lunch you have prepared in our historic kitchen, with matching wines from the Rhone Valley.
From green to sea - Jean-Jacques Prévôt
Thursday November 12th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
From green to sea: Preparing a 3-course menu: cuttlefish pistou – scallops, Marco Polo sauce with leeks – cucumber and rhubarb tart.
Reunionese escape - Andy Chopin
Friday November 13th 2026 : 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Reunionese escape: Folding and making different samosas, followed by the timeless rougail sausage and civet zourite. You will finish by preparing a sweet potato cake.
Truffle and foie gras - Pascal Barnouin
Saturday November 14th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Truffle and foie gras: Duck foie gras terrine with quince and Muscat semi-cooked. Potato millefeuille with truffles. Chocolate truffle mousse and truffle cookie.
Add some pep to your winter meals - Séverine Sagnet
Tuesday November 17th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Add some pep to your winter meals: Parmesan tart with autumn mushrooms, porcini emulsion and powder. Red mullet stuffed with black olive and fig tapenade, red mullet juice. Craquelin choux, chocolate crémeux, spiced citre chutney.
Festive traditions - Michel Meissonnier
Thursday November 19th 2026 : 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Festive traditions: Preparing a 3-course menu: foie gras escalope – hare à la Royale and gnocchi – chocolate cream and orange madeleine.
Preparing the festive days - Alexandre Malinverno
Saturday November 28th 2026: 9:30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Duration : 5 hours 30 minutes
Preparing the festive days: Scallop carpaccio with citrus and pisatchio vinaigrette. Veal Wellington with foie gras and chestnuts, parsnip mousseline with tonka beans. Yule log with chestnuts and caramelised pears.
Festive menu - Séverine Sagnet
Tuesday December 1st 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Festive menu: Scallops with clementine jelly, candied lemon mousse. Pigeon and foie gras rolled in spinach leaf, pigeon juice. Chocolate gavottes and warm chocolate mousse from the siphon, samphire and fleur de sel.
Delights of yesteryear - Jean-Jacques Prévôt
Thursday December 10th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
“The party always starts with an invitation”: Foie gras terrine with French toast and dried figs. “En croute” river salmon, sweet and sour beetroot sauce and black rice. Norwegian omelette, nougat ice cream and Italian meringue
A festive menu - Pascal Barnouin
Saturday December 12th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
A festive menu: Prepare for your end-of-year celebrations with a menu featuring exceptional products.
Ecuador celebration! - Emilio Arriaga
Wednesday December 16th 2026 / 9:30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9:30am - 3pm
Duration : 5 hours 30 minutes
Ecuador celebration!: Ballotine of semi-cooked foie gras with cocoa nibs, onion, mango and Buddha’s hand chutney. Free-range poultry stuffed with mushrooms, Swiss chard and chestnuts, mashed potatoes with olive oil and black truffle. ‘‘Tres leches’’ cake with Provençal candied fruits.
Winter feast - Michel Meissonnier
Thursday December 17th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Winter feast: Preparing a 3-course menu: foie gras variations – capon stuffed with chestnuts – soufflé crepe and blood orange.
Jingle bells! - Andy Chopin
Friday December 18th 2026: 9.30am - 3pm
Location : 4 Place de l'Amirande, 84000 Avignon, France
Hours : 9.30am - 3pm
Duration : 5 hours 30 minutes
Jingle bells!: Cream of green lentil soup with pan-fried foie gras. Langoustine ravioli with Espelette pepper and langoustine cream from a siphon. Breton buckwheat log.
