Tracing its roots back through time, Château de Berne is laced with some 2000 years of recorded history, and the estate today evokes every bit of the romance and intrigue of its past.

In the days of the Roman Empire, the château’s first documented owner was reputed to have been a prominent officer in Caesar’s Army. The property then survived the turbulent Saxon and Viking invasions to enjoy peaceful times in the 12th and 13th centuries before passing into the hands of the De Villeneuve family where it remained for some 300 years.

Later, in the 19th century, an ex-captain of Napoleon’s Imperial Army, Marius Estellon, retired to the château. A patron of the arts and a great wine enthusiast, Marius had a great influence on both Berne and the surrounding areas – echoes of which survive to this day.

Since 1985, the château has been the property of its current owners who, with a great desire to see the estate returned to its original grace and glory, have meticulously restored it and now maintain it as the most exclusive of intimate country residences. The chateau is a working wine estate, producing a half million bottles a year. It is also home to L'Auberge, a luxury four star hotel set amid the vineyards. And of course, it boasts a world class restaurant.

Le Restaurant is where Chef Philippe Migot works his culinary magic and also hosts a respected cooking school. Born in France, Chef Philippe has worked with a variety of chefs including Michel Guérard (3 macaroons in Michelin Guide). He left his mark on famous restaurants, such as Château de Riel (1 macaroon in Michelin Guide) where he discovered his culinary identity.He then crossed the Atlantic to work in New York and shared his passion for food with a team who transcended the diverse cultural differences in tastes; a unique adventure! Philippe's skills and ability enable him to bring the authentic flavors of Provencal to the table and makes him a master in cuisine du terroir. He has the utmost respect for raw ingredients and thoroughly enjoys working with produce from our organic vegetable and herb garden.

Day One (Sunday)

Afternoon arrival on your own at Chateau de Berne. Tonight enjoy a welcome dinner at the chateau's gastronomic restaurant. You'll savor colorful cuisine which is a perfect blend of local Provencal produce and the occasional subtle hint of spice.

Day Two (Monday)

Breakfast at leisure. In the morning you'll join Chef Philippe and the auberge's gardener to learn about local produce and how it is used in Provencal cuisine. Then it's off to your first cooking class followed by lunch. Cap off your day of eno-gastronomic education with a wine tour and tasting.

Dinner and overnight, Chateau de Berne

Day Three (Tuesday)

Breakfast at leisure. Transfer to the charming town of Lorgues where you will have time to peruse the market and wander the narrow streets of this typical fortified village.

Return to the chateau in the late afternoon for your cooking class with Chef Philippe.Dinner follows the lesson.

Day Four (Wednesday)

Breakfast at leisure. Morning cooking lesson followed by lunch. In the afternoon, you will visit a local olive mill to see how the olives are pressed and to learn more about the oil from this area.

Dinner at Chateau de Berne.

Day Five (Thursday)

Breakfast at leisure. Join the chef for your final cooking class followed by lunch. Your afternoon is at leisure...you can take the time to work out in the gym, enjoy a spa treatment, or to play golf at a nearby course.

Dinner on your own tonight.

Day Six (Friday)

Breakfast at leisure. Check out and departure.