A FINAL COOKING CLASS:
AT HOME WITH PATRICIA WELLS
After a short break, we are pleased to announce a final cooking class, AT HOME WITH PATRICIA WELLS, A TRUFFLE EXTRAVAGANZA. There are a few places left in the four-day class to be held January 14 to 17, 2025. On two of those days, we will be cooking extraordinary truffle dishes at home in Provence, on the other two days we will be hunting truffles, visiting our truffle supplier, enjoying a special wine tasting with sommelier Alexandre Fréguin, and feasting on those fresh black winter truffles at two of our favorite local restaurants. To sign up, contact our program coordinator, Bruce Lecus at Bruce-Lecus@patriciawells.com
AT HOME WITH PATRICIA WELLS EXCLUSIVE CULINARY AND DECORATIVE ARTS SALE
Over the 40 years that Walter and I have spent at our home Chanteduc in Provence, we have amassed an incredible collection of culinary antiques and decorative arts. We are delighted to announce that our second sale will begin on Saturday, November 16 at 11:30 EDT. For a preview, and link to the catalog, full of videos with us at home, go to view the available pieces.
MY MASTER RECIPES
My latest cookbook
“Superb…Wells shares master recipes from her classes to inspire confidence in home cooks… [Her] chapter on infusing is spectacular, including not only oils and butters but salts, cheeses, and sorbets…Immensely satisfying recipes…[A] welcome addition to her cookbook repertoire.”—Publishers Weekly (starred review).
YOUR GUIDE TO FOOD in PARIS
As an iOS app and a 5th edition book
Paris has been home to food critic, cookbook author, and cooking school teacher Patricia Wells for more than 35 years, and no one knows Paris’s culinary scene better. Get the completely revised version of this much-lived guide as an iOS app for the iPhone and iPad or as a 5th edition book. Over 500 of Paris's finest gastronomic addresses, all personally tested and reviewed by Patricia and her team. You'll never eat better!
COOKING CLASSES
Provence, Paris, Truffles
Generosity, conviviality and lifestyle are the qualities we try to demonstrate as much as knife techniques or the essentials of searing. An open sharing is at the basis of French joie de vivre. It is also the aspect that matters most to me about the celebrated French art de vivre. We hope you’ll come, but even more, if you do come, we want you to be among the many who leave saying “This has been the best week of my life.” Nothing makes me happier.
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