During our week with Laura and Steve, we made three great restaurant visits. The first was the chef’s table at the Hotel Mirande in Avignon. This is a grand hotel and the entrance is across the street from the Palace of the Popes. We were escorted down a narrow winding spiral staircase to what was the original hotel kitchen, with only a wood burning stove for cooking. The kitchen was set-up for us to participate with an apron and note pad at each seat. We were greeted by Chef Jean Claude Altmayer, who calls among his friends all the famous French chefs such as Alain Ducasse. The only way to describe him was--he was a hoot! No pretense here and he wanted all of us to have a good time.

He started by looking for volunteers to behead three chickens. These were not alive mind you, but still had their heads and feet attached. With our chickens now happily roasting, we moved on to our appetizer course, which was quail eggs in cream with sun dried tomato paste, cooked in a water bath. We also prepared the dessert course, which were individual molten chocolate cakes. After our preparations were complete, we took a tour of the modern kitchen and the wine cellar. After an incredible dinner, coffee was served on the outdoor terrace. We left satiated but comfortable. But wait, the evening was not over yet. We went on to a local park for a champagne toast with a view of the lighted bridges. A perfect end to a great dining experience.