In Saint-Paul-en-Forêt, Hormé, les ateliers qui ont du sens offers cookery workshops where you really get hands-on. Laurie Philippe favours natural ingredients, organic wherever possible, and short supply chains.
What happens during the workshop?
Each participant makes the recipe covered in the session, learns cooking or baking techniques, then takes home a recipe sheet and their finished creation. The format is participatory rather than a demonstration.
Why does this place belong in the Pays de Fayence?
Hormé focuses on seasonal, locally sourced ingredients. Its connection to the region is also expressed through occasional workshops devised around local products: for example, the tourist office asked Hormé to make marshmallows with Tanneron mimosa syrup.
The extra touch
The content goes beyond following a recipe: the emphasis is on ingredients, professional techniques and being able to recreate the dish at home.
Before you visit
Programmes change from one session to another. In 2026, it is best to consult the current programme and book your chosen workshop before travelling.
