‘Cooking is the landscape in a saucepan.’ ‍ ‍Josep Pla

In French, terroir refers to the blend of soil, vegetation, climate and human influences that gives a region, its foods and wines, their unique character. Take a gastronomic journey through the Languedoc, from bijou vineyards in celebrated Faugeres and St Chinian, to the coast and lagoon of Thau, whilst resting and digesting surrounded by the mountains and river-valley of the Haut Languedoc natural park . 

Over a week in early summer,  savour delicious, organic seasonal produce - in 2024 Occitanie was named as the foremost region for organic food in France. Enjoy four outings, including meeting local growers and winemakers, shopping at markets, eating at the fantastic Auberge de Madale with its seven-course tasting menu, and taking a boat out on the lagoon of Thau and trying its famous mussels and oysters. 

There will be the opportunity to harvest fresh vegetables and fruit from Lisa’s permaculture garden, create meals with Jonathan - a passionate self-taught chef of 30 years experience - lounge by the pool, and dine al fresco overlooking the magnificent Caroux mountain.

Cost: from €750 - covers our meals and accommodation, and transport during the course. 

Outings and purchases: we recommend budgeting a minimum of 250€.

For travel and other practical information, see Groundwork: