Already renowned for its excellent dining, and to remain within the proprietor's line of thinking, the Château de Berne has decided to share with its guests some beautiful gustatory sensations by opening a Cooking School orchestrated by the Chef, Philippe MIGOT.

In the midst of the vineyard, the Cooking School occupies a restored house close to the hotel and the wine cellar and opening onto the herb garden and olive orchard. Spaces have been fitted out for small groups, with all the materials necessary to create different dishes.

Under the direction of the Chef, who introduces his students to market produce, herbs and the subtlety of spices, olive oil, and sometimes even the estate's black truffle, you taste the pleasure of successfully producing Provençal recipes and then sampling them, accompanied by the Chateau's wine.

Before joining us, he traveled France and discovered his love of traditional cuisine by the side of Michel Guérard (3 macaroons from Michelin).

Following that, he left his mark in some of the greatest establishments, notably the Château de Riel (1 macaroon from Michelin) where he discovered his culinary identity. The call of big open spaces invited him to cross the Atlantic, to go to New York ; there, he shared his passion with a team that transcended cultural differences : a unique human adventure !
Back in France, after being Executive Chef for a big restaurant group, he started his own gourmet restaurant, "Le Moulin du Prieuré". A 6 year experience that allowed him to put his talent in the service of a creative and traditional cuisine.

Respect for the produce is a fundamental value for this chef who works daily with the vegetables from our own organic garden. Each year, each month he creates a new menu that honours seasonal products.