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Bring the charm and flavours of southern France to your kitchen. Discover this sun-filled cuisine based on fresh herbs, aromatic plants and olive oil.
Learn how to prepare local Provencal dishes such as soupe au pistou (basil soup), daube au vin (traditional stew), aïoli (vegetable and fish plate with garlic flavoured dip), ratatouille (vegetable stew) and tian (vegetable or fruit gratin) among others. Class time will be devoted to the various cooking styles, ingredients and methods that reflect the region, with an emphasis on light Mediterranean food.
Sample menu
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