France 2021..... by George Geary

France 2021 Dates Announced!


Another season! 2021 dates announced and we are half full. Check out the brochure and also the order form.. It is a very special tour. My 36th season! We only take 8 people. If you have never been or been a dozen times, see the South of France in a new exciting way. We walk in Julia’s Steps and enjoy the food, fun and classes under the Provincial sky!



South of France May 2020 Tour! Registration now open. by George Geary

My annual tour of the South of France! May 17th - 23rd, 2020

YES! Fresh Baguettes ever day in the South of France!

YES! Fresh Baguettes ever day in the South of France!

The South fo France is so special! I have been touring groups since 1993! From the little villages of where Julia Child purchased olive oil to blown glass. Chef taught classes and more. Classes, lodging in a remarkable villa in a quant little village, all ground transportation is included. Check out the brochure for all of the details. If you are interested we are limited to 4 couples. Email to serve your space ASAP.

2020 Tour Brochure

2020 Tour Form

See you in France!

George Geary

Multi-Award Winning George Geary Culinary Tours

A Party Recap! by George Geary

This past May (Like the last 25+) I conducted my South of France Tour; Walking in Julia's Steps. I have had many repeats and many that have never even toured Europe. One year, all of the people on the tour made life-changing decisions in their lives after. (New Careers, Moved to new cities, booked more European travel etc.). I had a remarkable quad of ladies that have been friends for years. After they returned from a week of food, fun and touring they decided to make one of the menus. I just was sent the pictures and I thought it would be a nice blog.   


I have someone in 2019 that has been 3 times and one that will have been twice. We have room for you to come for your first time! If you are interested, Here are the links. Let me know if you have any questions at 


Signup Sheet

See you soon! 


Fresh Corn Timbales and Lemon Creme with Fresh Berries by George Geary

South of France

Timbale de Maïs frais avec sauce tomatoe Provençle  (Fresh Corn Timbale with Provencal Tomato Sauce)

Timbale de Maïs frais avec sauce tomatoe Provençle

(Fresh Corn Timbale with Provencal Tomato Sauce)

In less then 2 weeks I will be joining my team and also the first week of students in the South of France. It is my 30th Season! I was trying to see how many of these corn Timbales would make with my new ramekins that I just got. This year we have two weeks of exciting tours. 

Créme de citron avec des baies

Créme de citron avec des baies

These are little lemon crême desserts for one of the classes. I will probably use local little fraise's (berries) that are so sweet we will not need any sugar.

We also go to a cooking school in the fishing village of Antibes and learn about using local flowers in cooking.

If you are interested in 2019 here are the links for the tour. We are half sold out as of tonight..

Brochure for 2019

Order Form for 2019 

if you have any questions email me at Oh and do you want the recipes for the above dishes? You will have to come on the tour! 

I will be sending pictures and notes out from our villa for you all to feel you are on tour with us.


25th Season Class

25th Season Class

La Cuisine Des Fleurs in Antibe, France by George Geary

Chef Yves welcoming our France Tour to his school

Chef Yves welcoming our France Tour to his school

I thought you would like to take a look inside part of one of our days on my South of France "Walking in Julia's Steps" Tour. We just had two openings come up for this upcoming spring. email for information.

Cooking you need to use all of your senses. One of our days out in the countryside we use aromas to tantalize or noses. We start the day with an award winning chef who uses flowers in cooking.


We us the most fragrant rose in the world! From Grasse, France... The Victoria Frolova.. It only blooms from May 1st till the last day of the month.. The roses create Chanel, Hermes and Dior perfumes. The roses are collected from 7am to 10am each morning...


Chef Yves and I have worked together for a number of years. He takes pride in his teaching and food. It is remarkable as to the flavors and textures that you learn about.

Last year Chef Yves was awarded that taking one of his classes was one of the top ten things to do in all of Europe. If you would love to learn.. Come travel with us for our week in France.