Arrival in the evening anytime after 6pm. Welcome dinner at Rene's restaurant This morning it's to the kitchen for cooking entirely based around the mighty truffle. You may make: Truffle brouillade with a trickle of olive oil Pigeon en papillotte stuffed wuth foie gars, and truffles Warm Fondant choicolat with truffles and vanilla. The afternoon is free to relax or explore. Today you'll learn about combining truffles with vegetables. You may make: Country style Ravioli with melted leeks, truffles and asparagus Truffles " en chausson" Creme brulee with truffle The afternoon is at the vineyards tasting some of the excellent Bandol appellation wines and learning how to pair them appropriately with food. This mornings cooking is centred around using truffles with vegetables and fish. In the afternoon it's a visit to an olive grove, where you'll learn how to make tapenade, a local speciality. It's an early start this morning, when you set out for AUPS- the famed and marvellous Truffle market in Provence Then, it's to a truffle farm, for a fascinating excursion. The owner explains the secrets to hunting truffle, followed by a lunch at his farm with Brouillade de truffe. Return to the hotel in the afternoon. Departure before noon. Or you can book to stay longer, just enquire with our consultants 2008: 30 November