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Auction Start: | Feb 11, 06:00 PM EST |
Auction End: | Apr 07, 03:02 PM EST ...OR LATER |
Listing Type: | Auction |
Listing Number | 3030378 |
Location | Quarante, FR |
Unique Bidders: | 8 |
Number of Bids: | 73 (Bid history) |
Bid Increment: | 1,000 miles |
Opening Bid: | 60,000 miles |
Category: | Travel |
Date | Qty | Bid |
---|---|---|
Apr 07, 02:57 PM EST | 1 | 301,000 |
Apr 07, 02:39 PM EST | 1 | 301,000 |
Mar 29, 04:37 PM EST | 1 | 301,000 |
Apr 07, 09:17 AM EST | 1 | 300,000 |
Apr 05, 05:04 PM EST | 1 | 298,000 |
Apr 05, 05:04 PM EST | 1 | 296,000 |
Apr 05, 05:04 PM EST | 1 | 294,000 |
Apr 05, 05:04 PM EST | 1 | 292,000 |
Apr 05, 05:04 PM EST | 1 | 290,000 |
Apr 05, 05:03 PM EST | 1 | 288,000 |
Apr 05, 05:03 PM EST | 1 | 286,000 |
Apr 05, 04:58 PM EST | 1 | 284,000 |
Apr 05, 04:58 PM EST | 1 | 282,000 |
Apr 05, 04:57 PM EST | 1 | 280,000 |
Apr 05, 04:57 PM EST | 1 | 278,000 |
Apr 05, 04:57 PM EST | 1 | 276,000 |
Apr 05, 04:57 PM EST | 1 | 274,000 |
Apr 05, 04:57 PM EST | 1 | 272,000 |
Apr 01, 11:40 PM EST | 1 | 270,000 |
Apr 01, 11:40 PM EST | 1 | 268,000 |
Apr 01, 11:40 PM EST | 1 | 266,000 |
Apr 01, 11:40 PM EST | 1 | 264,000 |
Apr 01, 11:39 PM EST | 1 | 262,000 |
Apr 01, 11:39 PM EST | 1 | 260,000 |
Apr 01, 11:39 PM EST | 1 | 258,000 |
Apr 01, 11:39 PM EST | 1 | 256,000 |
Apr 01, 11:39 PM EST | 1 | 254,000 |
Apr 01, 11:39 PM EST | 1 | 252,000 |
Mar 23, 07:18 PM EST | 1 | 251,000 |
Mar 29, 04:20 PM EST | 1 | 250,000 |
Mar 29, 04:20 PM EST | 1 | 248,000 |
Mar 29, 04:19 PM EST | 1 | 242,000 |
Mar 29, 04:19 PM EST | 1 | 240,000 |
Mar 29, 04:19 PM EST | 1 | 238,000 |
Mar 29, 04:19 PM EST | 1 | 236,000 |
Mar 29, 04:19 PM EST | 1 | 234,000 |
Mar 29, 04:19 PM EST | 1 | 232,000 |
Mar 29, 04:19 PM EST | 1 | 230,000 |
Mar 29, 04:18 PM EST | 1 | 228,000 |
Mar 29, 04:18 PM EST | 1 | 226,000 |
Mar 29, 04:18 PM EST | 1 | 224,000 |
Mar 29, 04:18 PM EST | 1 | 222,000 |
Mar 25, 09:05 PM EST | 1 | 220,000 |
Mar 25, 09:05 PM EST | 1 | 209,000 |
Mar 25, 09:05 PM EST | 1 | 207,000 |
Mar 25, 09:05 PM EST | 1 | 205,000 |
Mar 25, 09:05 PM EST | 1 | 203,000 |
Mar 25, 09:04 PM EST | 1 | 201,000 |
Mar 20, 07:03 PM EST | 1 | 199,000 |
Mar 18, 06:57 PM EST | 1 | 195,000 |
Mar 20, 07:02 PM EST | 1 | 190,000 |
Mar 20, 07:02 PM EST | 1 | 180,000 |
Mar 20, 07:01 PM EST | 1 | 170,000 |
Mar 20, 07:01 PM EST | 1 | 164,000 |
Mar 20, 07:01 PM EST | 1 | 162,000 |
Mar 20, 07:01 PM EST | 1 | 160,000 |
Mar 18, 01:20 PM EST | 1 | 158,000 |
Mar 08, 10:01 PM EST | 1 | 156,789 |
Mar 06, 07:44 PM EST | 1 | 150,000 |
Mar 08, 10:01 PM EST | 1 | 144,567 |
Mar 08, 10:00 PM EST | 1 | 133,554 |
Mar 06, 03:54 PM EST | 1 | 125,000 |
Feb 20, 08:21 PM EST | 1 | 100,000 |
Mar 06, 03:54 PM EST | 1 | 85,000 |
Mar 05, 03:54 PM EST | 1 | 83,000 |
Mar 05, 03:54 PM EST | 1 | 81,000 |
Feb 27, 09:47 AM EST | 1 | 79,000 |
Feb 25, 12:21 PM EST | 1 | 77,000 |
Feb 22, 07:26 PM EST | 1 | 75,000 |
Feb 22, 07:24 PM EST | 1 | 65,000 |
Feb 22, 07:24 PM EST | 1 | 63,000 |
Feb 14, 09:59 AM EST | 1 | 61,000 |
Feb 12, 08:18 AM EST | 1 | 60,000 |
This Epitourean Tour package includes:
Your Gastronomic Southern France tour will include:
Savor the sights, sounds and tastes of Languedoc, during this 6 night, all-immersive culinary delight in the South of France! Languedoc's cooking style embraces many influences from the neighboring regions and embodies the diversity of the landscape. This coastal region produces light fruity olive oils, aromatic garlic, and fragrant herbs growing wild in the sun-parched garrigues (low-growing vegetation on the limestone hills of the Méditerranée coast) - all of which contribute to the foundation of the local fare. Markets are filled by the seasons, full of luscious tomatoes, crisp purple artichokes, wild asparagus and sun-ripened peaches, apricots and figs. It's here that you'll find some of the world's most delicious cheeses - the best known of all is the legendary Roquefort, aged in the lime caves of the Causse.
Delectable fresh caught seafood is often sold right out of small fishing boats, ready to be used in typical French stews or enjoyed stuffed, raw, in escabèche and fritters, or simply grilled over subtly fragrant grapevines. Hands-on cooking classes and dinners await you each and every evening. Chef Anne will share regional recipes and some of her favorite cooking secrets, while you learn to prepare French meals with seasonal ingredients like bolles de picolat with cèpes and olives, lamb navarin with spring vegetables, duck magret with figs and wild mushrooms, and traditional fruit tarts. Savor local wines and take home all the recipes for the dishes you have created, to bring a taste of Languedoc to your own table!
For more information on this Epitourean Southern France Culinary tour, click here.
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