Camille's Workshops and Private Dinners at Villa Bam Bam
Culinary workshops & customized dinners
Camille, chef and food anthropologist, sublimates and transforms local and organic products, and introduces young and old to them in personalized workshops at Villa Bam Bam, or prepares a made-to-measure dinner for you.
Choose your theme and contact Camille by e-mail [email protected] or telephone +33 6 38 47 24 99 to book your workshop (minimum 4 people).
The workshops
Canning workshop
Make your own preserves during a workshop.
This workshop is also designed to be a moment of reflection on our consumption habits and our relationship with nature.
- Tomato preserves: coulis, tomato jams, tomato pickles
- Seasonal fruit chutney
- Rhubarb, cardamom and fenugreek compote
- Pickled gherkins (summer)
- Quince compote with cardamom (autumn)
- Pear, ginger and hibiscus jam (autumn)
- Mauritian vegetable achards (summer)
- Acacia flower vinegar (May)
- Strawberry stem syrup (spring-summer)
Duration: 2 hours
Price: €40/person
Booking: [email protected] or phone +33 6 38 47 24 99
Mezze workshop
Camille, a food anthropologist specializing in traditional Lebanese cuisine, offers to share her knowledge of Mezzé, those little dishes for sharing, and to guide you in making them. Here's a non-exhaustive list of the mezzés on offer. Contact Camille directly to choose together the 5 or 6 mezzés you'd like to cook.
- Hummus,
- Kamounet Banadura (Bulgar, spices and tomatoes),
- Summer Lebanese Tabouleh,
- Eggplant caviar,
- Zucchini caviar,
- Lamb kefta,
- Labneh with olive oil
- Foul Mdammas (Beans with spices)
Duration: 2 hours
Price: €40/person
Booking: [email protected] or phone +33 6 38 47 24 99
Fermentation workshop
Would you like to discover or improve your knowledge of the living, invisible cuisine of ferments? Make your own jar of fermented vegetables or fruit and discover the world of fermentation during a 2-hour workshop. Camille will guide you step by step through this world of her passion. Here's a non-exhaustive list of the fermented preparations she offers.
- Fruit kefir (group limited to 5 people)
- DOSa, Indian fermented pancakes
- Miso ketchup
- Japanese miso-suke fermentation (soaking in miso)
- Kimchi
- Baek Kimchi (unspiced kimchi)
- Sauerkraut (autumn - winter)
- Mixed vegetable pickles
- Vegetable achards
- Fermented spreads (hummus, eggplant caviar, beets) - summer/fall
- HOT SAUCES (August-September-October)
- Green tomato chowchow (October)
- Eggplant fermented with soy sauce (summer/autumn)
- Quinces fermented with hibiscus (autumn)
- Fermented fennel with lemon and star anise (autumn)
- Black radish pickles with soy sauce and lemongrass (winter)
- Garlic confit with honey (spring)
- Lemon confit with salt (winter - spring)
- Onion chutney (autumn - winter)
- Fermented lime leaves
- Apple vinegar
- Raspberry-flavored vinegar
- Lacto spiced apples and Gochugaru pears
Duration: 2 hours
Price: €40/person
Reservations: [email protected] or phone +33 6 38 47 24 99
Family snack workshop
Have you taken your children on vacation to Provence? They're not yet completely exhausted from their swimming-pool-surfing fatboy session? Offer them a family workshop, where they can get their hands dirty and make a little snack at the end of the day with their own little hands.
Ideas:
Cookies
Brookies (Brownie on Cookie = heart)
Sweet shortbread with Provence flowers
Wind roses
Drinks:
Homemade lemonade ( Lemon / Lemon-mint / Lemon - Basil)
Vegetable milkshake with seasonal fruits
Duration: 1h30
Price: €30/person
Reservations: [email protected] or phone +33 6 38 47 24 99
History of Provençal cuisine workshop
Camille's Private Dinners
In addition to her passion for fermenting and preserving, Camille is a seasoned cook who loves international cuisine and good, natural wine.
She offers personalized menus based on organic and seasonal produce.
Themes :
The smoked meal: Using her smoker, Camille prepares a wood-fired menu that will remind you of evenings spent by the fireside.
Fermented meals
With just a few touches, Camille creates a meal spiced up with the umami power of fermented foods.
The Indian meal
No Indian restaurant in the Luberon? Don't worry, Camille will prepare an Indian meal for you, vegetarian or otherwise, with rice, homemade naan, space chutney and explosive curry.
The Lebanese meal
in 2020, 8 months of confinement in Lebanon enabled Camille to perfect her Lebanese cooking skills, and she offers you a mezze or traditional meal with unique and generous dishes.
Provençal meal
Eat Provence and its delicious classics for a meal
Meal 100% Plant-based 100% Local 100% Organic
We offer creative cuisine that reflects the land and the seasons
Further information and reservations by e-mail [email protected] or telephone +33 6 38 47 24 99