Cook, Eat, Stay, Relax: Cooking School Vacations

AFAR Magazine Wanderlists

Learn to make galettes in Brittany, dolmades in Crete, mole in Mexico, and papaya salad in Thailand.

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Learning to Cook in Brittany

The Brittany region on France’s northwest coast is known for its oysters, cotriade (a fish and potato stew), hard ciders, crepes, and galettes. During private, customized trips with Paris-based Purple Truffle, local chefs welcome you into their...

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France

Arthon

Crete’s Culinary Sanctuaries

About 40 small-business owners are part of Crete’s Culinary Sanctuaries, an organization that aims to preserve the island’s natural and cultural heritage while presenting educational programs to travelers. In May, join the “Magnificent West”...

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Crete

Tlaxcala de Xicohténcatl, Tlaxcala, Mexico

Mexican Home Cooking in Tlaxcala, Mexico

Chef Estela Salas Silva’s maternal great-great-grandmother came from France to Mexico in the 1860s to cook for wealthy families in the city of Puebla. Today, in the nearby town of Tlaxcala, Silva passes on her ancestors’ recipes, which mix French,...

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Tlaxcala de Xicohténcatl

Tlaxcala

Nine Flavors of Thailand

Sweet, salty, buttery, bland, astringent, bitter, spicy, cool-refreshing, and sour—these nine flavors are key to the medicinal values of Thai foods, according to chef Su-Mei Yu, the founder of the Prem Cooking Academy in Chiang Mai. During the...

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Prem Cooking Academy

Samoeng

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Learning to Cook in Brittany

Crete’s Culinary Sanctuaries

Mexican Home Cooking in Tlaxcala, Mexico

Nine Flavors of Thailand

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Cook, Eat, Stay, Relax: Cooking School Vacations

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