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Who we are?
Founded by Philippe Gion in 1996 Art and Cooking Classes in France is dedicated to bringing you the best of the joie de vivre in France and, most of all, an attractive approach of the traditional French gastronomy. We offer to our guests an exclusive Culinary Adventures in Provence program which is specially designed for the food connoisseurs who wish to learn, or improve, the art of Mediterranean cooking and discover the way of life in the South of France. Our other program, Art and Gourmet Tours, is designed for Art connoisseurs as well as amateurs who also wish to discover the architecture and history of France (or Italy) and capture the essence and flavors of the French regional cuisines.
Before following his passion for cooking, Philippe was an accomplished filmmaker and musician (he plays cello). He is also interested in economics, literature, French and American History and international politics. On 2001 Philippe decided to share his time between his native country and the USA. Philippe currently teachs (in English) la Cuisine Française et Provencale and organizes Culinary and Art Adventures in these marvelous areas that French people call "La Cote d'Azur" and "La Provence". His culinary art emphasizes the Mediterranean ingredients (Cretan diet) such as olive oil, garlic, herbs, fruits, vegetables, fishes, wines and bread which are well known to be the source of "one of the most healthiest diets in the world".
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© Art and Cooking Classes in France |
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Philippe B. Gion has been a professional chef for over 35 years. He grew up in the south west of France where he was the executive chef in his first restaurant, L'Auberge de Pey (1974). He has since owned restaurants in Tahiti - French Polynesia (1979) and in San Francisco (1986). He has been an executive chef at Stanford University in California, Chateau de Leauville in Brittany, France and a food consultant in Hawaii and in Tahiti (at the famous Kia ora Hotel and at Marlon Brando's legendary village hotel on Tetiaroa atoll - 1983).
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Culinary Adventures in Provence |
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Tetiaroa |
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About Cretan and Mediterranean Diets
On an international scale there is much discussion about, and deep interest in, finding the ideal diet, which will improve the health of human beings warding off illnesses.
Ever since antiquity, the traditional diet of Cretans seems to be just such a one, including all the right ingredients. The Greek island of Crete has always been identified with healing and regeneration .And once again, an ancient culture may offer lessons to the people of today.
Following scientific research and statistical analyses, the Cretan nutrition and diet has been proven to promote health and longevity. It consists almost exclusively of products that the people of Crete produce naturally. Products that only the island of Crete and its ideal climatic conditions can offer.
It is not only the unique in taste and quality Cretan products but also their combination, which gives an enormous nutritional value and can be found in every Cretan dish and in some traditional Mediterranean recipes.
A comparative study among several developed countries, which began in 1960 on behalf of seven countries, has a group of about 700 Cretan men from the countryside under medical observation, regularly checking the state of their health: so far this group has had the lowest percentage of deaths caused by heart attacks and different kinds of cancer.
This study has also shown the Cretan population to be the longest living one: when, in 1991, thirty one years after the beginning of the study, the Social Health Sector of the University of Crete undertook the medical checkups of the group, about 50% were found to be still alive as opposed to the rest of the six participating countries where there wasn't a single survivor (even in the rest of Greece)! Until recently the diet was simple and wholesome: olive oil, which counted for the 1/3 of the individual's daily need in energy, but mainly cereals, principally bread, pulses, vegetables and fruit and, to a lesser degree, cheese, milk, eggs, fish and a little red wine with every meal.
Taking into account the conditions of today's life, we would recommend a return to the traditional Cretan eating habits. |
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About Cretan and Mediterranean diets
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