Little Dishes of Provence

Here in the South people love to ENTERTAIN INFORMALLY and this means invariably an APÉRITIF DINATOIRE – a sort of relaxed drinks party accompanied by copious little and larger dishes. It’s fun, sociable and easy on the host(ess). And with today’s intolerances and allergies, much easier to cater for all tastes.

This course covers some 8-10 authentic and ultra versatile dishes that can either be served together or offered individually as larger courses.

Who doesn’t adore the famous Provençal pizza-like PISSALADIÈRE with its sweet onions and salty anchovies? Or MOULES PESQUIÈRES – those fishermen’s mussels with its delicious dressing that can only remind us of summer?
Depending on the seasons we may cover those beautiful stuffed Provençal COURGETTES FLOWERS.  Or marinate GAMBAS or SEICHES (cuttlefish) to be flambéed in PASTIS.  Or how about learning to make your own DRIED SALTED DUCK (like Pancetta but made with duck)?

You may also learn to MAKE YOUR OWN CHEESE on this course, and how to create pretty jars of the traditional Provençal PITCHOU, the deliciously pungent cheese marinated in olive oil and herbs, as well as a few other ideas to brighten your cheeseboard. We’ll teach you what the Provençals do with their abundant summer vegetables (think CONFIT TOMATOES, chargrilled AUBERGINES, stuffed COURGETTES FLOWERS, or those colourful TIANS).

Other dishes that frequently feature on this course are the local FOUGASSE with fillings ranging from olives or leeks to Roquefort cheese and walnuts.  Perhaps a pretty TARTE FINE of TOMATOES, or a super-delicious ARTICHOKE, OLIVE and ALMOND TAPENADE?  FIGS  with fasionable salty-sweet fillings?  Or how about BRANDADE de NIMES – a deliciously unctuous, mildly-fishy, dip that is spread on toasted bread with an apéritif?

And I haven’t even started on the desserts – CLAFOUTIS perhaps, or TARTS with orangeflower- or Muscat infused SUMMER FRUIT.. Are you hungry yet?

If you have any special requests for dishes just let us know.  We shall give you plenty of ideas on how to vary the ingredients and themes, as well as suggestions on how to serve..

This course costs  120€  per person.
We need a minimum of 4 people to run a course – maximum 8 participants.
Non-cooking partners may join us for lunch afterwards for 40€.