Stirred Travel has announced that they will host an exclusive luxury culinary week in Provence this September, with celebrated chef Henry Harris, as he unveils his highly anticipated new French cookbook today.
In The Racine Effect, his first book in twenty years, Henry brings together more than 120 recipes that distil a lifetime spent perfecting the nostalgic, comforting cooking of France’s neighbourhood restaurants. During the immersive week guests will have the rare opportunity to hear about Henry’s life in kitchens both grand and humble and have hands on cooking lessons as well as cultural experiences and foodie trips out. The gastronomic house party takes place from 31 August to 6 September in a restored 18th-century Provencal bastide.
Henry Harris is a luminary in the renaissance of French cuisine in London. Best known for his time at Bibendum, 5th Floor at Harvey Nichols, and his legendary 15-year tenure at the original Bouchon Racine in Knightsbridge, Harris brought back the concept and opened Bouchon Racine in Farringdon in late 2022, which has been described as “the best restaurant in London” by the Financial Times restaurant critic Jay Rayner.
The venue for Stirred Travel’s week with Henry is The Bastide in Provence, situated ten miles south of St Remy de Provence in the Alpilles. The charming and characterful heritage property was sensitively renovated in 2023 and features 11 ensuite rooms, a swimming pool, extensive gardens and original stone staircases and fireplaces.
As well as learning to cook Henry’s Provençal style dishes, guests will accompany him to the markets in St Remy, Eygalières and Ménerbes to choose the fresh produce, meet local makers of goats cheese and olive oil and dine in some of the best restaurants in the area, including the famous Bistro du Paradou. There are also guided trips to local villages, the Van Gogh asylum and the Marquis de Sade’s castle, Château de Lacoste.
Relaxed al fresco meals are taken on the verandah shaded by 200-year-old plane trees, on a terrace outside the kitchen or by the pool. All dinners are paired with carefully selected regional wines, chosen for interest as well as outstanding production.
Stirred Travel is redefining culinary escapes by combining immersive cooking lessons from acclaimed chefs with exceptional regional food, relaxed house-party hospitality, exclusive access to local producers and tables at the best local restaurants. Twelve to sixteen culinary weeks a year are hosted in luxury heritage properties in Italy, France, Spain and Portugal. Founded by Patrick Obert in 2014, Stirred has hosted culinary weeks with many notable chefs including José Pizarro, Pizarro restaurants; Neil Bothwick, The French House; Jeremy Lee, Quo Vadis and Jake Simpson, Bocca di Lupo amongst others.
Prices start from £4,950 per person for six nights, based on double occupancy and includes accommodation, all tuition, food, wine, drinks, restaurant meals, trips, tours, tastings and airport transfers. Group size ranges from 8 to 16 people per week. @stirredtravel