Field trips to the Ouveze, l’Eygues, the Lez, l’Yzeron, and the Rhone Rivers gave us a chance to learn new techniques and discuss river conditions and management approaches.

Presentations and discussions occurred in the classroom, on the veranda, around the table, and outdoors in the shade of a flowering linden tree.

The chef prepared beautiful and delicious meals using local fruits, vegetables, and meats, and we sampled wines from the region daily. Picnics features local cheeses, salamis, and fresh baguettes, of course.

And who could forget the local scenery?