La Cote d’Azur ~ Marseille to Nice

& Cooking Classes in Provence

by the World of MBI

October 27 - November 4, 2007

Itinerary

Saturday, October 27

Departure for France, UA #944 Chicago/Frankfurt departing at 3:42 pm

Sunday, October 28

Arrival in Frankfurt at 5:45 am; connect to LH #4350 departing Frankfurt at 7:50 am and arriving Marseille at 9:30 am. Check-in for 1 night at the Sofitel Hotel Marseille Vieux Port, that offers a panoramic view of this ancient seaport. The remainder of the day is free to explore Marseille.

A Welcome Dinner is enjoyed at Restaurant La Daurade in the Old District.

Monday, October 29

After breakfast we will visit Marseille’s fish market as fishermen just return from their expeditions. Then on to La Seyne sur Mer for a visit of Ferme Cachalot, a fish farm that produces gilt-head and loup de mer. Lunch at Restaurant La Vague d’Or for grilled Dorade Royale. Afternoon we visit the Musee Memorial du Debarquement in Toulon with a panoramic view from the summit of Mount Faron. Mount Faron towers above the harbor city of Toulon. At its top stands a fort with a military museum celebrating the French American landing and the parachuting of 300,000 soldiers in the French Riviera in August 1944. Only after this victory did the Germans start to retreat to the north from their Normandy front. Toulon is the most important French naval base that was captured in 1793 by an Anglo Spanish fleet but was powerfully reoccupied by an unknown officer named Napoleon Bonaparte.

Then on to La Cadiere d’Azur to check-in for 3 nights at the 11^th century Hostellerie Berard in the very heart of a medieval Provencal village. Dinner is enjoyed at l’Hostellerie with chef/proprietor Rene Berard, Maitre Cuisinier de France, whose dining room opens out onto the vineyards of Bandol and the whole of Provence will be at your table!

L’Hostellerie Berard

Tuesday, October 30

Day 1 hands-on cooking class at on la Bastide des Saveurs

After breakfast, we all depart for Sanary sur Mer to meet the fishermen and purchase the fish

to be prepared for lunch by the 1^st group of 10 persons and Chef Berard.

The entire group will enjoy lunch with the Chef.

In the afternoon we will visit Domaine Souviou in Le Beausset, a beautiful property dating back to the 16^th century for a VIP tasting of Bandol & Cote de Provence wines and virgin olive oil.

Dinner will be enjoyed at Restaurant le Bar d’O in Sanary sur Mer.

Wednesday, October 31

Day 2 hands-on cooking class at on la Bastide des Saveurs

After breakfast, the 2^nd group of 10 will begin preparation with Chef Berard for our lunch

That will feature the vegetables of Provence. The entire group will enjoy lunch with the Chef.

In the afternoon we visit a local chocolatier and return to

l’Hostellerie Berard to relax before enjoying another fabulous gastronomic dinner.

Thursday, November 1

After breakfast, we depart for Nice. Upon arrival we check-in for 3 nights at the 4-star Sofitel Hotel Nice. The hotel is located in the center of Nice, just minutes from the Vieux Nice and the Mediterranean. Nice is a fabulous fusion of French and Italian culture, customs and cuisine. Even the language, le Nicois or Nissart, spoken almost exclusively by the local population until the beginning of the 20^th century, is a hybrid of Italian - the official language of Nice from the 16^th century until 1860 -and French. The afternoon is free. Dinner is with Chef Michel Devillers at L’Ane Rouge1-star Michelin in Nice.

Friday, November 2

After breakfast we will have a guided visit of the city followed by a visit of the Matisse Museum located on Cimiez Hill, in the midst of the ancient Roman city of Cemenelum. The museum is housed in a beautiful 17^th century Genoese villa. Painted in red and decorated with trompe-l’oeil it stands in a 36000 m² surrounded by fragrant olive, pine, cypress & cabob trees.

Lunch is at the spectacular Restaurant La Chevre d’Or in Eze

Relais & Chateaux, that is perched high on a hilltop overlooking the sparkling Mediterranean.

In the afternoon we will be treated to an aromatic experience

in the factory and boutique Perfumer Fragonard.

Return to Nice to enjoy the remainder of the day at leisure.

Saturday, November 3

After breakfast we stroll the famous Marche aux Fleurs on Cours Saleya in Nice’s Old Quarter. Founded in 1897, the flower market is one of the most picturesque and exceptional markets in France. Today, there are about a hundred stalls of green plants, bouquets and cut flowers. You can also sample local specialties such as socca, pissaladiere,courgette blossom fritters, etc. Enjoy a buffet lunch showcasing regional cuisine at Restaurant l’Estocaficada with our friend, chef/proprietor Brigitte Autier. L’Estocaficada is the Provencal word for stockfish. In the afternoon we visit the birthplace of Auguste Escoffier - 1846-1935 - known as the King of Chefs & the Chef of Kings, in Villeneuve-Loubet. His home now houses the Musee de l’Art Culinaire.

We return to Nice to enjoy some leisure time before dinner at Restaurant Le Cagnard1-star Michelin and Relais & Chateaux in Les Hauts de Cagnes. This 13^th century residence is perched on the ramparts of the Grimaldi Fort.

Sunday, November 4

Early breakfast before departure for the Nice airport. The return flight to the U.S., LH #4143 departs Nice at 7:20 am and arrives in Frankfurt at 9:05 am - connecting to UA #941 departing Frankfurt at 12:45 pm and arriving in Chicago at 3:20 pm.

La Cote d’Azur awaits……………………Bon Voyage!

~ Reservations ~

La Cote d’Azur, Marseille to Nice & Cooking Class in Provence

October 27 - November 4

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Make all checks payable to: MBI Tours

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773-769-1790 - 773-907-0436 Fax

email: mbi@worldofmbi.com website: www.worldofmbi.com

Agent for Auto Rail Europe, DER & Aventi Destinations

___$4,895.00 per person, double occupancy ___ $4,195.00 per person, double occupancy

(includes coach airfare) (land package only)

___ $630.00 Single supplement

This Culinary adventure includes: round-trip coach airfare Chicago/Marseille and Nice/Chicago, 7 nights deluxe hotel accommodations with daily breakfast, gastronomic dining experiences including 1 & 2 star Michelin, cooking class in Provence, VIP wine tasting, professional and cultural visits as per the itinerary, ground transportation by fully appointed deluxe motor coach including airport transfers, all taxes and tips.

~ Reservations ~

To request space, a $1,000.00 deposit per person is due now with reservation. Final balance is due August 24, 2007, 60 days before departure. A confirmation will be mailed upon registration. Itinerary is subject to change. Price is subject to change due to the fluctuation of the exchange rate of the euro. Airfare is also available from other U.S. cities & quoted accordingly. Extended stays in France or other European destinations are also available upon request. All MBI Educational & Culinary Adventures are approved by the American Culinary Federation for CEU’s. Trip insurance is available upon request.