2010 Class Schedule

Paris ,  November 1, 2008 -  It is always exciting for me to chart the calendar for the next set of cooking classes, and here are the dates for 2010. Inspired as always by the markets in Paris and Provence, and delighting in the memories of the students I have spent time with over the past year, I look at the new calendar with pleasure and anticipation. I hope you can join me!  As in previous years, the 2010 classes begin with the Black Truffle Workshop in Provence in  January. I will offer three weeks of classes in Paris, as well as a total of eight weeks in Provence.

I look forward to meeting each new student and renewing friendships with previous students. Please note the activities and schedules for the classes have changed as compared to previous years, so please do read the new class descriptions.

2010 class dates:

January 25 to 29 Cooking in Provence: Truffles  (Openings available)
March 22 to 26 Cooking in Paris (Openings available)
April 5 to 9 Cooking in Paris (2 Openings)
April 19 to 23 Cooking in Paris  (Full)
May 30 to June 4 Cooking in Provence (Openings available)
June 13 to 18 Cooking in Provence  (Openings available)
June 27 to July 2 Cooking in Provence  (Openings available)
Aug 22 to 27 Cooking in Provence   (Openings available)
Sept 5 to 10 Cooking in Provence   (Openings available)
Sept 19 to 24 Cooking in Provence  (Openings available)
October 3 to 8 Cooking in Provence  (Openings available)

Click here to enroll in a Patricia Wells cooking class

Click here to add your name to a Patricia Wells class wait list

Click here for additional class information

Patricia Wells Announces New 2009 Class....
    Bistro Cooking Week in Provence

Provence - September 1, 2008 - Patricia Wells is delighted to announce a new cooking week in Provence, one focusing on the best foods that classic French bistro fare has to offer. The new class is scheduled for Sunday, February 8 to Friday, February 13, 2009. The week will focus on all varieties of wintry bistro fare, including meaty daubes and stews, meats and poultry cooked over an open fire, and cold weather salads. Winter vegetables, including wild mushrooms, plenty of local black truffles, and other favorites like fennel, celery root and Jerusalem artichokes will also be on the daily menus. Winter fish and shellfish, including oysters and scallops, will also be featured fare. Special French winter cheeses, such us the famed Mont d’Or from the Jura and rich Chaource from the Champagne area, will find their way to the daily cheese tray.  Comforting desserts such as mousse au chocolat and tarte au citron, will not be left behind.

Click here for details

Click here to enroll in a Patricia Wells cooking class

2009 Class Schedule

We are looking forward to meeting new friends and renewing old friendships with our guests at the 2009 classes in Provence and Paris.

2009 class dates:

January 26 to 30 - Cooking in Provence: Truffles (1 Opening)
February 8 to 13 - Bistro Cooking in Provence (3 Openings)
April 6 to 10 - Cooking in Paris (Full)
April 20 to 24 - Cooking in Paris (Full)
May 4 to 8 - Cooking in Paris (Full)
May 31 to June 5 - Cooking in Provence (Full)
June 14 to 19 - Cooking in Provence (2 Openings)
June 28 to July 3 - Cooking in Provence (Full)
Aug 23 to 28 - Cooking in Provence (Full)
Sept 6 to 11 - Cooking in Provence (Full)
Sept 20 to 25 - Cooking in Provence (Full)
Oct 4 to 9 - Cooking in Provence (Full)

Click here to enroll in a Patricia Wells cooking class

Click here to add your name to a Patricia Wells class wait list

Click here for additional class information

’07 Clos Chanteduc: Parker Rates It 89 

The latest vintage of Clos Chanteduc, the 2007, has attracted much favorable attention though it’s not yet in the stores. It’s the first vintage produced by the talented young wine maker Yves Gras, whose domain in Gigondas is coincidentally known as Santa Duc.

The celebrated wine critic Robert Parker recently tasted our Côtes-du-Rhône both in the U.S. and again in a tasting at Yve Gras’s winery. Here’s what he had to say in the latest edition of the Wine Advocate:

“The 2007 Côtes-du-Rhône is their finest effort to date. A blend of 60% Grenache, 30% Syrah, and 10% Mourvèdre exhibits classic Provençal characteristics of garrigue, fresh ground pepper, kirsch liqueur, licorice, and spice. This complex wine smells like the essence of an open-air market in her beloved town of Vaison-la-Romaine. Already delicious, it should continue to drink well for 5-6 years.

“Readers who have taken her cooking course may recognize this estate’s name as the home and cooking school of one of America’s great assets, the brilliant restaurant critic and food writer, Patricia Wells. This is also her and her husband’s residence in Provence. They recently hired Yves Gras of Gigondas to make the wines.”

The 2006 Clos Chanteduc is currently available from Eric Solomon, European Cellars,  Charlotte, NC, tel. (704) 358-1565, and the 2007 will be showing up soon. A list of Eric’s state distributors is available at www.europeancellars.com/distributors.com

Click here to view Robert Parker's review

2008 James Beard Awards Finalists Announced

March 24, 2008 - The James Beard Foundation announced the finalists for their 2008 awards today. 

Hailed as "the Oscars of the food world," the Beards honor cookbooks, chefs, journalists, food writers, and food and beverage professionals. Winners will be announced in a black-tie ceremony at Lincoln Center on Sunday, June 8. 

Vegetable Harvest by Patricia Wells was nomimated in the Single Subject category.

Welcome, Bruce Lecus

I am very pleased that Bruce Lecus, a technical wizard and highly experienced customer service manager, has succeeded John Jones as program coordinator for Paris and Provence cooking classes. After many years of terrific service, John has chosen to begin his well-earned retirement.

We’re lucky to have Bruce as his replacement. I’m sure you’ll all be satisfied as you work with him on your questions and concerns. You can reach him by mail addressed to him at PO Box 1156, Carrboro, NC 27510.

One Day Paris Cooking Classes
          with Susan Herrmann Loomis

Pining to cook in Paris but you have only a few days?  Well pine no more, for, by popular demand, Susan Herrmann Loomis is now teaching one-day classes in Paris.  Morning classes begin with an outdoor market tour, where students shop for fruits and vegetables, meat, bread, cheese, fish and poultry. They take the ingredients to Patricia Wells’s stunning cooking studio on rue Jacob in the heart of Saint-Germain-des-Près.  Susan leads her students through the preparation of a simple lunch, which includes wine and cheeses from small quality producers throughout France.

For those who prefer an afternoon class, followed by dinner, Susan meets her students at Patricia’s cooking studio on rue Jacob, and leads them through a series of tastings and a demonstration, followed by instructive preparation of a more complex, multi-course dinner. There are wines and cheeses from small quality producers, and plenty of candle light.

Price per class is 195 euros per person.  Each class is limited to 7 participants.

Morning classes: 9:30 a.m. to 2:30 p.m.
Evening classes: 5:30 p.m. to 10:00 p.m.

Click here for available class dates on Susan's website:

Click here to ask questions about Susan's day classes on her website

Click here to enroll in a Susan Loomis day class on her website

2009 Paris Cooking Classes
          with Susan Herrmann Loomis

Patricia Wells is pleased to announce additional guest chef cooking classes for 2009.

Cookbook author and cooking teacher Susan Herrmann Loomis will offer five-day classes in Patricia’s Left Bank Paris studio in the heart of Saint-Germain-des-Près. Susan, who runs her own cooking school, On Rue Tatin, in Normandy, will conduct the hands-on classes, focusing on specialty oils, chocolate, cheese and wine, with special emphasis on organic ingredients. Each day will begin at 10 am with a demonstration, followed by a class and multi-course lunch.

2009 class dates:
March 9 to 13, 2009
September 21 to 25, 2009

Each class is limited to 7 guests. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $3,250 and includes instruction and five lunches. The fee does not include dinners or lodging. (A list of recommended hotels is sent to enrolled guests.)

Click here for additional details