The Cuisine, Wine, History & Culture of the Cote d’Azur

January 30 – February 6, 2016

AN EDUCATIONAL TOUR FOR THE AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS

Presented by MBI, Inc.

Chef Michel Bouit – President, Disciples Escoffier International-USA

Saturday, January 30

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, January 31

Arrival in Nice. Check-in for 6 nights at the Hotel Flore Nice Promenade with welcome dinner. Monday, February 1

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 Disciple of Escoffier.

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, February 2

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 Restaurant Coco & Rico.

Wednesday, February 3

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!

Following the visit you will depart Nice for the village of Mougins to participate in a hand-on cooking class,

preparing the appetizer for your dinner at the beautiful l’Amandier de Mougins. You will also visit the Museum of

Classical Art of Mougins. Although the majority of objects on display are antiquities, the museum embraces a

concept of displaying ancient, neo-classical, modern and contemporary art side by side to show the pervasive and

lasting influence of the ancient world.

Thursday, February 4

After breakfast you will discover 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 on petits farcis, a Mediterranean specialty consisting of

stuffing mini legumes such as tomato, zucchini, onions, artichokes, peppers, eggplant, etc.

A wine presentation and lunch follows 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.

Here, you’ll find candied clementines from Vence and the Florian range of candied fruit – candied apricots,

angelica, pineapple, cherries, peaches, pears, plums, and melon – alongside crystallized flowers, chocolate-covered

orange peel, cocoa-powdered almonds, flower jams, citrus marmalades, etc..

Then we travel to the medieval village of Eze along the Moyenne Corniche - middle road - of the Alpes Maritimes, the panoramic view is stunning. There you will visit Perfumerie Fragonard offering aromatic experiences throughout their factory and exquisite boutique. 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.

Before dinner at Café Lea, 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.”

Friday, February 5

After breakfast at the hotel, your morning and afternoon are free to explore Nice. 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, February 6 - Early breakfast and departure by motor coach for the airport.

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 #: _______________________________Email: _________________________________________________________ ________ $2,795. per person, single (land package only)

________ Round-trip airfare from Chicago, add $1,195.

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: mbi@worldofmbi.com Secure fax: 773-649-9179 Mail: MBI, Inc. 4428 N. Malden . Chicago, IL 60640 Tel: 773-769-1790 Tour includes:

6 - night hotel accommodations, single room 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 your own 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 our 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.