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Recommended Reviews - Chef Gion
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10 years ago
The two women who work here, the owner and her summer assistant are SO wonderful. I took the macaron baking classe with my fiancé. They poured us each a cup of wine after to celebrate our honeymoon. Very sweet. I'll recommend this to anyone! read more
More info about Chef Gion
06400 Cannes
France
Directions
06 25 82 92 04
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Visit Website
https://artandcookingclassesinprovence.weebly.com
Hours
What time does Chef Gion open?
What time does Chef Gion close?
Payment methods
Does Chef Gion take Bitcoin?
No, Chef Gion does not take Bitcoin.
Does Chef Gion take credit cards?
No, Chef Gion does not take credit cards.
Indoor Amenities
Does Chef Gion allow dogs?
No, Chef Gion does not allow dogs.
Outdoor Amenities
Does Chef Gion have bike parking?
Yes, Chef Gion has bike parking.
Does Chef Gion have parking?
Yes, Chef Gion has parking options. Private Lot Parking
Other Amenities
Is Chef Gion wheelchair accessible?
No, Chef Gion is not wheelchair accessible.
From the Business
History
Established in 1995.
Philippe Gion has been a professional chef for over 40 years. He was born in the south west of France where he grew up. In 1960 he received his mathematic bachelor degree (Baccalauréat) and won a First Price of cello at the National Conservatory of Music of Tarbes. Then he moved to Paris where he studied Economy at La Sorbonne University. His first job was in the movie business where he made documentaries, commercials and instruction movies for the army. He also received awards for three short fiction movies. In 1974 he opened his first restaurant, l'Auberge de Pey, in the Landes country (south of Bordeaux) where he was the owner and the executive chef. In 1979 he flew to Tahiti, French Polynesia, and opened the acclaimed restaurant L'Auberge Landaise where he met Marlon Brando. In 1986 Philippe opened his third restaurant, Le Café Landais in San Francisco. He has been also an executive chef at Stanford University in California and in a private Château in France. He also
Meet the Manager: Philippe G.
The tapenades are magnifique," Philippe Gion promised as we walked through l'Isle-sur-la-Sorgue to the morning market. We were in the heart of Provence, a two-hour drive inland from Cassis eager to learn how to make a meal representative of the region and to better understand the use of olive oil in Provence. Philippe, a professional chef who runs a Provencal cooking school, is an arresting figure: tall, lean, and strong, dressed in white with a wicker basket over one arm and with short white hair and eyes like Kalamata olives. I first heard about Philippe while doing preliminary research on the history of olive oil in cuisine. I wanted to learn how the masters use this special ingredient, how olive oil is woven into recipes not only in haute cuisine but also in daily cooking. Given France's unparalleled reputation for food, learning from a French chef seemed like a great idea, and when I read about France's top chefs specializing in Provencal cuisine, I kept coming acro
Chef Gion Reviews in Other Languages
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2 reviews that are not currently recommended
The reviews below are not factored into the business's overall star rating.
8 years ago
I could not imagine what a wonderful week I would have in your beautiful Provence. You have spent up a new world of cooking and most important a new way of looking the life! You are a true of heart and a spirit. Thank you indeed for all the favors, the experience of your beautiful home and all you did to make my trip truly memorable. (Julie C, New York, USA) What a pleasure it was for us to share your kitchen, table and wonderful company. The experience was truly unique and one which I do not believe could be duplicated anywhere on earth. (...) Each time we prepare the dishes we learned from you we will have fond memories both in our heads and hearts - as well as our stomachs. With love. (Sandy & David R. New York, USA) "A year in Provence" by Peter Mayle cannot be compared to the week in Provence that I have spent in your kitchen. The exceptional food that I have shared with six wonderful people, including yourself, will never be forgotten. And what a fun we had! Fabulous! Santé and thank you so much mes amis! (Merv R.. Ontario, Canada) We have had a perfectly wonderful time with you, learning many recipes. You made it so very easy to breakdown what we initially thought were complicated recipes, but to our great joy & surprise, extremely easy & beautiful to look at. A plus of course is that we did not gain any weight! I think it is the terrific wines we drank! You are very personally lovely people, so patient & forthcoming with tricks of the trade. (Johanna & George B., CA., USA) read more
11 years ago
I've had Philippe's cooking book on my Kindle for only a few days, and it's already proved very helpful! Last Sunday some family came from Barcelona to Madrid, and I invited them for dinner at home. I had no idea what to offer for a meal... The weather was rather cool (Madrid is 2,300 feet high) and I felt a good soup would be welcome to start with.. But I realised that I had never cooked a soup before! So I opened my Kindle and settled on the zuccini and celery cream. It took very little time to prepare and needed no special attention during cooking on a slow fire. My guests had never tasted such a savoury, creamy, heartwarming soup. Everibody asked for a refill! It was a success. They told me they would invite me to visit them in Barcelona, but I would have to make that same soup for them... Catalans are like the Scotts and the Auvergnats...they have the reputation of being a bit greedy! read more




















