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Learn to Cook Professionally with our chef Benoit Witz

11/15/2024
Would you like to learn how to cook with truly Provençal ingredients? Come and discover culinary joy with Benoit Witz, the chef at the helm of our Jardin Secret restaurant, which has recently been honoured with a Michelin Green Star. The cuisine of Benoit Witz specialises in enhancing local treasures by revisiting the traditional recipes of Provence, his dishes are generous and sincere. During a two-hour cooking class, you will cook a complete menu crafted around lobster or black truffle. You will learn plenty of cooking tips and new ideas to surprise your future guests in the kitchen. 

Black Truffle, Crusty Pie and Ancient Root Vegetables: the Chef’s Cooking Class

Benoit Witz is opening up the doors of his kitchen! The chef that worked alongside Paul Bocuse and Alain Ducasse, and now cements the splendid reputation of the Jardin Secret restaurant, offers to share his talents. In a small group of up to five people, with both amateurs and experienced cooks, you will expand your knowledge of cooking by working with authentic Provençal ingredients to craft the best dishes. After two hours in the kitchen, you will leave with a three course menu and takeaway meal for 2 people fully prepared under the friendly guidance of our chef Benoit Witz.

Black Truffle

This cooking class will take place after a truffle hunting demonstration with specially-trained truffle dogs. Meet at 2pm at the Canut family’s farm in Aups (with your own vehicle), before meeting chef Benoit Witz at 4pm in the kitchen of the Jardin Secret restaurant to learn how to cook with black truffles.

Dates: Sunday 15 December, 9 February and 9 March

Schedule: 2pm to 6pm

Price: 235€ per person

Crusty Pie

A traditional dish enjoyed across many cultures, a good pie combines deliciousness and decent know-how. Under the chef’s guidance, learn how to work the dough, concoct tasty fillings and master the art of a crispy pastry with tender insides.

Dates: Sunday 5 January and 16 March

Schedule: 4pm to 6pm

Price: 120€ per person

Ancient Root Vegetables

Ideal for accompanying meats or as the star of any vegetarian dish, root vegetables lend themselves to many creative interpretations. Discover how to combine them harmoniously, and explore slow cooking that reveals the best of their texture and depth.

Date: Sunday 23 February

Schedule: 4pm to 6pm

Price: 120€ per person

Reservation request

5 people maximum.

Benoit Witz, a generous and passionate chef

Having grown up on a small family farm in Alsace nestled between Les Vosges and Germany, Benoit developed a passion for both gardening and good cuisine. He then followed his vocation to the greatest kitchens in France under the direction of Paul Bocuse, Patrick Lenôtre and Alain Ducasse, who entrusted Benoit with several prestigious restaurants such as Pré Catelan in Paris, or even Louis XV in Monaco, before he took on the role as chef at L’Hostellerie de l’Abbaye de la Celle, then at the Hermitage hotel in Monaco.

Benoit avait à cœur de revenir à une cuisine familiale, à l’essence même de sa passion. Séduit par le précieux terroir de Cotignac et la démarche écoresponsable des propriétaires de Lou Calen, Benoit trouve ici une nouvelle inspiration, qu’il puise dans les recettes traditionnelles de la Provence. Il valorise à sa façon une certaine idée du partage et de la générosité, avec l’huile d’olive et les légumes pour madeleines de Proust. Cuissons en barigoule, petits farcis, beignets de consoude, pois chiche et fenouil… c’est une Provence joyeuse et haute en couleurs qui mijote au restaurant Jardin Secret.

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