Executive Head Chef Chris Dines presents his favourite dishes from this beautifully scenic, rich culinary region. Expect Soupe au Pistou, Bouillabaisse, Daube, and Tarte Tropézienne.
Talk to Chris about his inspiration and get some top chef tips and recipe cards so you can create the dishes at home. Add wine matches from Tate Cellars, starting from £25 per person.
Sessions take place at 19.00 and 20.00.
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