Dishes of Provence – €170

An Apéritif Dinatoire…

Here in the South of France we like to entertain informally. This invariably means an APÉRITIF DINATOIRE – a drinks party with enough food to replace a formal dinner.  Since most of our recipes can be made beforehand, it is for the host(ess) an effortless way to entertain, and for the guest a sociable way to spend a laid-back evening among friends.  Furthermore, with today’s intolerances and allergies, it is easy to cater for all tastes.

On this course…

… we will cook between 7 and 9 authentic and super versatile Provençal dishes that can either be served on their own or as part of an extended buffet. You will use these recipes over and over again…

The dishes…

Who doesn’t love a Provençal PISSALADIÈRE with its sweet onions and salty anchovies? Or a pretty TARTE FINE of TOMATOES?  Perhaps a delicious Artichoke, Olive and Almond TAPENADE, or how about a FOUGASSE (a local savoury pastry that is filled with anything from bacon, leeks or olives to blue cheese and walnuts).  Maybe stunning and delicious MOULES PESQUIÈRES, mussels with a deliciously summery ‘fisherman’s’ dressing

Depending on the season we might stuff COURGETTE FLOWERS with a local brousse (sheeps ricotta) or a brandade (fish mousse). Or you might like to learn to flamber Pastis-marinated GAMBAS.  Depending on the season we could also do chargrilled SEICHES (cuttlefish) with a herb salsa. Or grill aubergines (eggplants) until they’re soft and luscious and serve them with fresh goats cheese, mint and crushed hazelnuts (alternatively we could stuff thin slices of grilled aubergine with meat or cheese). Or how about learning how to do Provençal Tomatoes or a colourful mixed vegetable Tian ?

We also often MAKE OUR OWN CHEESE, as well as pretty jars of the traditional Provençal goats cheeses marinated in olive oil with herbs (not only a great way to cheer up your cheeseboard but also a fabulous present to give away). 

For dessert think Cherry or Fig CLAFOUTIS (depending on the season) or a spectacular CROUSTADE made with seasonal fruit. Sometimes we make a velvety CHOCOLATE MOUSSE made with olive oil and Rosemary (or Orange flowers) or a summery TARTE of seasonal fruit with almond-flavoured Frangipane.. Then again, you may like to learn how to make Tonkabean-flavoured Petites Crèmes Renversées which we serve with Muscat-infused SUMMER FRUIT?

If you have any special requests for dishes just let us know.  During the class 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 €170 per person. Minimum 6 participants - maximum 8. (Don't worry, we can usually find a few others to make up the numbers!) Non-participating partners may join us for the meal afterwards - cost €40 per person.