Immerse yourself in the wine, food, and warmth of the Jura — a talented chef by your side.
Culinary center in the heart of the Jura
We eat and drink not only to nourish our bodies, but also our souls — to replenish all that has been depleted by work, daily stress, and the responsibilities inherent in our daily lives. To immerse ourselves in the study of that which we love, far from interruption and surrounded by the immense beauty of farms, vineyards, and artisans, is something we not only desire, but deserve.
Chef Nomade offers rising talents the opportunity to impart their knowledge of wine and food to guests who share their enthusiasm for gastronomy. Our short, 3-day immersions are comprised of cooking classes, meals with vigneron(ne)s, and visits to artisan food producers and farms. Each scheduled weekend, intimate groups of no more than 10 travelers will dive into the Jura and its culinary history, with a talented chef at their side.
Highlights of your three-day Chef Nomade weekend:
Priced at 1500€ per person, double occupancy
For inquiries and reservations, please email firstname.lastname@example.org
At a young age, Aaron understood that for him, cooking would be more than just a pleasurable pastime. After a short stage at a tiny local restaurant in his home town of Boston, he enrolled in the Culinary Institute of America in New York. After obtaining his diploma, he began his career with the Barbara Lynch Groupo in Boston. During that time, he had the good fortune to travel to France. He was immediately smitten, and knew that he wanted to live and work there.
After his revelation, Aaron lost no time. Since then, he has worked in the kitchens of La Grenouillère alongside Alexandre Gauthier, as well as several restaurants within the very hot Septime group. During his time at Septime, he worked as the chef at Clamato and at their chambre d'hôtes in the Perche, D'une Île.
After four passionate years with the Septime group, Aaron changed course to work within a new culinary style — that of Mediterranean cuisine. Alongside Tamir Nahmias and Tiphaine Bailly, he opened ADAR, a high-end Franco-Mediterranean deli, market and catering company. During the opening of ADAR, the Cordon Bleu called on him to create a series of courses, specifically tailored to sommeliers, that explore the relationship between food and wine. This experience confirmed for Aaron his desire to share his passion for food and wine with others.
Aaron's profound interest in wine bursts forth in his cuisine, as you will most certainly observe during your time with him at La Closerie.
About the Program
The price of this experience includes:
Not included in the price of this experience:
Groups are limited to no more than 10 people per weekend. We would be happy to arrange a private weekend for your group.
This program was conceived of by Neal Rosenthal, owner of La Closerie, in collaboration with Rosenthal Wine Merchant and Mad Rose Journeys, members of the Mad Rose Group.