Savoring France: A Culinary Journey Through Art & Landscape with Chef Marc Bost
Step into the sun-dappled charm of the French countryside with our immersive cooking class inspired by the spirit of en plein air painting. Rooted in 19th-century France, en plein air—literally “in the open air”—was a revolutionary artistic movement that brought painters like Monet and Renoir outside the studio to capture the fleeting beauty of natural light and landscape.
In this unique culinary experience, we’ll explore the rich connection between French Impressionist art and its equally celebrated cuisine. Just as artists once set up their easels amidst lavender fields and vineyard views, we’ll channel that same joie de vivre into crafting regional French dishes bursting with seasonal flavors.
Guests will:
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Learn a few basics of traditional French cooking, with recipes inspired by the regions that once captivated the great painters.
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Discover the history and cultural significance of en plein air painting, with visual guides and storytelling woven throughout the class.
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Enjoy a beautifully curated meal, plated and presented with the same artistic flair that defined a generation of painters.
Whether you’re an art lover, a culinary enthusiast, or hungry artist, this class offers a sensory journey through time, taste, and tradition.
Bon appétit et à vos pinceaux!
Meet Chef Marc Bost
With a passion rooted in tradition and refined through years of experience, Chef Marc Bost brings authentic French culinary expertise to your kitchen. His journey began with three years of intensive training at the prestigious Abbaye de Sainte-Croix, a 4-star hotel-restaurant in Salon-de-Provence, in the heart of Southern France. He then earned his Certificat d’Aptitude Professionnelle (CAP) from the esteemed École du Palais des Papes in Avignon.
Marc honed his craft in some of Paris’s most notable establishments, including Pétrus and Baumann in the 17th arrondissement, Garnier in the 8th, and Tie-Break in Boulogne-Billancourt, where he specialized in sauces and slow-cooked meats.
Since 2017, Marc has worked as an independent private chef, offering bespoke culinary experiences in clients’ homes. His cooking style reflects his deep respect for traditional techniques, seasonal ingredients, and the joy of sharing a beautifully prepared meal.
Marc Bost served as the executive chef for fifteen years for the guests of La Bonne Etoile Artist Retreat.
SPACE LIMITED, minimum 6, maximum 10
This is a hands on experience and you will lunch with the other students and chef following the preparation.
Menu for Wednesday will revolve around meat Poultry and will be chosen by the chef according to weather.
Possible recipes are: Fricassée de poulet au raisin, Canard a l’orange, saute de poulet basquaise.