Tips, recipes and little secrets from Michelin-starred Chef Jean-Jacques Prévôt
Nicknamed the "Melon King" by his peers, Jean-Jacques Prévôt – holder of one Michelin star – produces a swathe of dishes using the Cavaillon melon, both raw and cooked. From mid-May to mid-September every year, he lays on a veritable melon-fest of all-melon menus. This star chef will prepare a complete menu with you, sharing all kinds of tips, techniques and little secrets.
These workshops take place year-round, throughout the seasons. The atmosphere is friendly and relaxed, and when the food is ready, everyone sits down enjoy their lunch paired with wines selected by sommelière Sandra-Rose.
The schedule of cookery workshops can be found on the website.
Bookings can be made for groups (up to 18 people)