Victoria Truchan, Chef/Owner, C.I.A. ‘89
Flavors of Provence--October 10th-17th 2015
Please take a look at this exciting culinary tour that I am hosting with Chef
Jacques Thiebeult and Barbara and Robert Seaver of “Request Italy and More.”
Besides four incredible cooking classes, we will be traveling the Provencal
countryside to bring you in touch with some of the most exciting markets, historical
sites, restaurants, vineyards, and towns that highlight this incredible region of
France.
The villa where we will be staying is one of the most picturesque and sought-after in
Provence.
If you are interested in joining us on this exciting adventure, please take a look at
the enclosed itinerary and phone me at 203-520-3984.
THE FLAVORS OF
PROVENCE
October 10-17, 2015
The French like to say that their food stems from their culture. Join us in the heart of
Provence to explore “The French Table,” from Nimes to Aix-en-Provence. We will indulge
you in the flavors and local culture of Provence during your 7- night stay at a private luxury
villa. Walk in the footsteps of Cezanne and Van Gogh, indulge in the food that has made
Provence famous and learn the secrets of a great French chef! Your hosts will be French
Chef, Jacques Thiebeult, and French-trained C.I.A. Pastry Chef, Victoria Truchan, who will
introduce you to a thrilling, “hands-on,” adventure into the world of French cuisine.
To make your experience more complete and unique, our guides, Barbara
Seaver, and Amherst and Yale educated Art Historian Robert Seaver, will
make this charming and historic region come alive for you. Barbara and
Robert are recognized experts in the fields of fashion, art, antiques, and art
history. They will introduce you to their private circle of favorite artisans
and locations in a manner that few visitors get to experience.
Itinerary
Friday, October 9 – Departure from JFK to Marseille.
Saturday, October 10 – Arrival in Marseille
After you gather your luggage, we will meet
you at the airport and board our private
transportation. Before heading to our villa in
the Luberon region of Provence, we will spend
a little time Marseilles and have a light lunch.
After lunch, it will be perfect timing for us to
depart for our villa, where you have time to
relax and become acquainted with your new
home for the week. For this evening, the Chefs
have prepared a “Welcome” dinner.
Sunday, October 11
Sunday is market day in L’Isle-sur-la-Sorgue, which is
often called the antiques capital of France and
sometimes the Venice of France. L’Isle-sur-la-Sorgue
has the largest marchés aux puces (flea market) outside
of Paris. Here you will find mostly local produce, meats
and cheese, though there are vendors selling typical
Provence-inspired wares. Even if you are not a shopper,
this compact, medieval Provençal town built on the
islands of five branches of the Sorgue River is worth a
visit.
L’Isle-sur-la-Sorgue
Lunch: In L’Isle-sur-la-Sorgue at the famous Le
Vivier.
4:00 pm cooking class to be followed by dinner
Monday, October 12
This morning we depart for Avignon, the famous city
which served as the home of the papacy during the
notorious “Babylonian Captivity” from 1309 -1378. Our
primary destination is the imposing Papal Palace. We
will also enjoy a group lunch at the most famous
restaurant in Avignon, Restaurant Christian Etienne,
which overlooks the famous square. After lunch, we will
have time to independently explore this historically
important city before returning to our villa.
The Papal Palace, Avignon
4:00pm: Our second cooking class followed by a light dinner.
Tuesday, October 13
10:00am: Our third cooking class followed by lunch.
2:00pm: We will depart for Nimes taking in the
beautiful countryside. This area is known for its’
important Roman sites. We will visit the magnificent
Roman amphitheater, the best preserved Roman arena
in Europe, as well as the Maison Carree, an
exceptionally beautiful Roman temple built during the
reign of Augustus. We will then explore the Pont du
Gard, the largest and best preserved bridge from the
ancient world
Quai de la Fontaine, Nimes
Evening: we will have a delightful buffet dinner prepared by our Chefs.
Wednesday, October 14
This morning we depart for the amazing town of
Aix-en-Provence where we will have a walking
tour of the historic center followed by a lunch
at Le Formal, one of Aix’s finest 4-star
restaurants. In the early afternoon, we will
visit Cezanne’s studio, after which we will have
the rest of the afternoon to explore Aix.
You may want to shop or you may want
The Cours Mirabeau, Aix-en-Provence
to visit the Musee Granet which houses no less
than eight paintings by Cezanne. A light supper awaits us when we return to the villa.
Thursday, October 15
Today we will visit Orange, an ancient city
originally founded by Roman legionnaires in 35
BCE. Orange is renowned for its Roman
architecture and its Roman theatre. The
Théâtre Antique d' Orange is the most
impressive still existing in Europe. We will also
visit one of the most renowned vineyards in the
Chateauneuf-du-Pape region, where we will have
a wine tasting, light lunch.
Roman Theater-Orange
The late afternoon will bring us back to the villa for our fourth cooking class
followed by dinner.
Friday, October 16
Today we will visit the town of Arles, where we
will see the Roman Arena, the Roman Theatre and
you will not want to miss the Romanesque
Cathedral St.Trophimes.
Lots of museums and galleries to explore but we
will not see ONE Van Gogh!
But that will not stop us from enjoying an
amazing lunch at La Place Baumaniere in Le
Beaux.
Les Baux de Provence
Saturday, October 17 –Morning departure with transfer to Marseille airport.
Contact Information
In order to secure your place, please contact Victoria Truchan at 203-520-3984 or
[email protected]. A deposit of $2600 is required by June 1 to hold your
reservation. We have two travel agents available who can assist you in booking your
flights. Note that the tour will only run if the 10 guest minimum is reached.
The Cost
Double Occupancy: $5,600 per person
Single Occupancy: Rate and availability is on a request basis only
Almost everything you need is included so you can relax and just be swept
away for a week of pure bliss.
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7 nights luxury accommodations: private bedrooms with private bathrooms
(double occupancy)
All meals: this includes everything from incredible dinners at the villa to dining
out at our specially selected local gems, and a traditional French breakfast
every morning
Chef Thiebeult’s selection of local wines
4 cooking classes with Chefs Thiebeult & Truchan
All tours, including any related ticket and admission costs
Roundtrip transfer from Nice airport to the villa
Mid-week maid service
Expert guides
Not included: Airfare; items of a personal nature; taxes or duties on purchases;
optional tours and private arrangements for pre- and post-tour travel; and airport
transfers that deviate from the designated dates, airport location and/or time period.
All participants must be covered by personal insurance. We strongly recommend
travel insurance and will be happy to provide resources for your consideration.
Biographies - Be prepared to be wowed by our Chefs. You’re in good hands!
Chef Victoria Truchan
Chef Victoria is a graduate of the prestigious Culinary Institute of
America, with degrees in both Culinary Arts and Pastry. She graduated
with high honors and was awarded the coveted Pastry Fellowship
and cited as one of the Ten Best Student Chefs for 1991,
representing the C.I.A at the Food and Wine Classic in Aspen,
Colorado. She has trained under some of the best French pastry chefs
both here and in London (working with Anton Mosimann), and went on
to work as Head Pastry Chef for Christian Bertrand (of Lutece, NYC)
and Jacques Thiebeult at the Homestead Inn, as well as the legendary Stonehenge Inn
in Ridgefield, Connecticut before starting her own successful catering company,
Country House Cuisine.
Chef Jacques Thiebeult
Chef Thiebeult trained at the prestigious Ecole Hoteliere in Lausanne,
Switzerland. After working in France and London for many years,
including his appointment as Chef to French Prime Minister Georges
Pompidou, Jacques came stateside to New York City to work in the
famous kitchens of Le Cygne and Le Cirque. He was lured to
Connecticut where he spent 18 years at the helm of the Relais
Chateau, Homestead Inn, in Greenwich, gaining for the Inn a Citation
as one of the “12 Best Inns in the U.S.”, as well as a 3-star rating from
from the New York Times! Never tiring, he then went on to run the kitchen at the
renowned Union League Club in NYC.
The Reservation
Flavors of Provence October 10
All participation is on a first-come, first-served basis. Certainly call or e-mail us to confirm your
intent to join us, but please note that due to the very limited participation, we cannot hold space
without payment and the signed reservation form. Please confirm your participation as soon as
possible and be sure to mark the dates on your calendar.
All our tours must reach a specific minimum participation level. Please do not purchase air
arrangements or any additional non-refundable expenses for this trip until you receive
notification from us. Please refer to the attached terms and conditions regarding our cancellation
policy.
Need additional information on the program? Victoria Truchan
203.520.3984 or email: [email protected]
Extending your visit? Request Italy provides a complimentary initial consultation.
Call Barbara Seaver at the toll free number listed above or email
[email protected]. We will make every effort to return your call as quickly as
possible, however, please allow up to 24 hours for a response.
Yes, we would love to join you. Please confirm our reservation for:
Single
Double
Sharing a room with:
The enclosed deposit is for: Your name(s)
Address
_
H. Phone (
)
C. Phone (
)
E-mail:
Best method to contact you?
Best time or day?
Enclosed is my non-refundable deposit in the amount of $
person).
Make checks payable to: Country House Cuisine
Mail to: Vicki Truchan
1334 Sturges Highway
_ ($2,500.00 per
Westport, CT 06880
I (WE) have read, understand and agree to the terms and conditions including cancellation
policies.
X
X
All requests are subject to availability at the time of your reservation. We will make every effort
to accommodate you. Room preference ( please circle):
One double bed
(similar to queen size)
Two twin beds
Any special requests or needs?
Would you like Request Italy to contact you regarding any pre-tour or post- tour itineraries? Y
N
TERMS AND CONDITIONS
The terms and conditions listed below govern and apply to Country House Cuisine as set forth in the brochure itinerary
provided herewith (“the itinerary”). These terms and conditions are agreed upon by Client, identified below, and
Country House Cuisine, its partners, representatives and owners.
Travel Insurance: All guests are required to be contracted for travel insurance. It is your responsibility to check that
you have adequate insurance coverage. The insurance should cover, among other things, the cost of cancellation by
you, personal losses, all medical costs and the costs of assistance including return to your country of residence in the
event of an accident or illness. It is your responsibility to ensure you have the relevant travel and health documents
before departure for the country you are visiting, which shall include, but is not limited to, any inoculations that may
be required, identification and passport. Country House Cuisine shall not be liable for any expense incurred resulting
from your missing, incomplete or incorrect documentation or any non-compliance with any domestic or international
requirements.
Country House Cuisine shall not be liable for any damages or losses that may result from travel to any particular
destination. The government of your country may help travellers stay safe overseas. Check with your government for
the latest advice and conditions and general information concerning specific countries.
Country House Cuisine shall not be liable to the Client for any loss, damage, costs, expenses or other claims for
compensation arising from any fault of the Client, such as, but not limited to, any instructions supplied by the Client
which are incomplete, incorrect, inaccurate, illegible, out of sequence or in the wrong form, or arising from their late
arrival or non-arrival.
Agreed Itineraries: Independent Providers: Country House Cuisine has arranged various optional services through
independent providers who have no legal affiliation to Country House Cuisine does not own or operate the equipment,
vehicles or facilities used during these itineraries and assumes no responsibility for the negligent act and/or omissions
of the provider. Chauffeur service, tours and all services set forth in the itinerary are subject to change or delay at any
time due to unforeseen circumstances beyond the control of Country House Cuisine . Planned events in Italy can
change with very little notice or no notice whatsoever. Country House Cuisine reserves the right to change venues or
scheduling if unforeseen circumstances, or circumstances beyond their control, are assessed as impacting the quality
and integrity of the program. Should certain facilities, events, or areas be closed or unavailable, Country House Cuisine
will take every reasonable effort to propose and organize similar alternative facilities, events, or areas, as applicable.
All participants will be advised in advance of any required change.
Limits on Responsibility: Country House Cuisine is not responsible for any injury, loss, death, inconvenience, delay or
damage to personal property in connection with the provision of any goods or services whether resulting from force
majeure, illness, disease, acts of war, civil unrest, insurrection or revolt, animals, strikes or other labour activities,
criminal or terrorist activities of any kind, closure of borders, epidemic, natural catastrophe, food poisoning, medical
or other failure of aircraft or other means of transportation or for failure of any transportation mechanism to arrive or
depart on time, and other causes that seriously affect Client or both parties and other unforeseeable causes beyond
our control.
Cancellations: Deposit and final payments are non-refundable. If, for any reason, the tour is cancelled by Country
House Cuisine , either prior to or during the course of the trip, all monies applied to the services and accommodations
provided for as outlined in the itinerary that have not yet been distributed or are subject to a cancellation fee by the
service provider, shall be fully refunded. Please refer to your travel insurance regarding refunds for trip cancellations.
Adjustments or revisions to events, tours and excursions do not qualify as a cancellation.
Claims and Refunds: Claims and Refunds will only be processed by Country House Cuisine for services that are
directly provided by Country House Cuisine. Claims must be received in writing within 30 days of the termination of the
service and be accompanied by supporting documentation verifying the claim. Any adjustment considered will be based
on the value set forth by Country House Cuisine for the service provided. Refunds will not be given for late arrival at a
scheduled event or any missed services. All other claims and requests for refunds should be submitted by you directly
to the appropriate vendor.
Traveller’s Risks: The Client assumes all risks associated with participating in the tour program, which may include
walking and/or climbing in difficult terrain with steep ascents, descents, uneven cobblestones, farmland, stairways
without handrails, unpaved walkways, dirt roads and stone steps. Some activities are not regulated by any industry
safety standards and the Client assumes all risks associated therewith. The Client agrees to come properly attired for
any type of weather conditions that may exist. The Client agrees to be responsible for monitoring his/her own dietary
restrictions, allergies, including food allergies, and alcohol consumption. The Client is encouraged to check with
his/her health insurance provider to ensure that his/her medical coverage extends to International travel.
Release of Liability and Indemnification: The Client agrees to release, hold harmless, indemnify and defend Country
House Cuisine from any and all liability, claims and causes of action arising out of or connected in any way with
participation in any activities by the Client, the Client’s travelling companions, minors, as well as any costs or
expenses, including reasonable attorney fees incurred in connection with such claims.
UNDER NO CIRCUMSTANCES SHALL COUNTRY HOUSE CUISINE BE RESPONSIBLE FOR CONSEQUENTIAL OR PUNITIVE
DAMAGES.
Dispute Resolution: Country House Cuisine will always try to avoid any potential duress to the Client and work to
find a reasonable solution. Country House Cuisine values it’s business ethics and goodwill and will demonstrate said
qualities in the event of any conflict or unforeseen events.
Country House Cuisine and the Client expressly agree that any disputes arising out of these terms and conditions shall
be resolved by applying Connecticut law. Resolution shall be decided by one neutral arbitrator. The location for
arbitration will be selected by Country House Cuisine. When the location assigned is in the United States, the
arbitration will be governed by the rules of the American Arbitration Association. For arbitration held in Geneva, the
rules of the International Chamber of Commerce will apply. Costs of arbitration, enforcement and attorney’s fees shall
be borne by the losing party. The arbitrator shall not have the power to order pre-hearing discovery of documents or
the taking of dispositions, but may compel attendance of witnesses and the production of documents relating to the
specific matter only, at the hearing. Country House Cuisine must receive notice of any dispute in writing.
Jurisdiction: These terms and conditions, and your acceptance of them by booking a service through us, are governed
by Connecticut law, and both parties shall submit to the jurisdiction of the State of Connecticut at all times.
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Client