The Chef’s Profile
Heading up Restaurant Candille is local 'chef celèbre', Serge Gouloumès, who joined Le Mas Candille from the Miramar Beach Hotel in Theoule sur Mer. Serge always has a smile on his face and loves to share his philosophy of gastronomy. The word 'passion' is the very essence of his personality and he is an extremely convivial host. Spending time with him in the heart of his kitchen is an experience never to be forgotten. This great character from Gascogny has a very rich background. His experiences, in Los Angeles (Ma Maison Hotel in Beverly Hills), in Saint-Martin Island (Le Poisson d'Or Restaurant), in Montreux (Royal Plaza Hotel) and on the seas, have enriched his cuisine with exotic flavours which he now incorporates into his Italian and Provençal based cooking.

Cookery Class with a Chef
Along with friends or with your partner, join Serge for a moment of culinary exploration, and learn some of his many secrets. The joyful Executive Chef of Le Candille's kitchens, Serge Gouloumès awarded one Michelin Star.
Cookery Course Rate
 €195 per person.

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Programme of a Cookery Course :

• Visit of a Local Provence Food Market in Cannes, Join Serge Gouloumès, and select the best seasonal produce which will be used to elaborate his dishes of the day
• Culinary course Back at Le Mas Candille, let Serge Gouloumès show you his art and many talents for a culinary session. Serge will share some of his secrets and give you useful advice. Taste and enjoy the buzz of the kitchen.
• Wine and cheese selection Carefully selected, enjoy a range of cheese and discover some local wines
• Sweet final Enjoy a dessert from the Gastronomic Menu of Le Candille, accompanied by tea or coffee
• Souvenir : take home with you the Candille apron as a souvenir of your day.

* Half-day Class. Minimum 2 persons, including round-trip transfers hotel-market.

Groups and Incentives
Group cooking classes on request :

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Recipe
Risotto noir de Camarone en Pistou de coquillages

Download the article (Pdf-172 Ko)

Webpage

Visit the webpage of chef Serge Gouloumès.