Little Dishes of Provence

An Apéritif Dinatoire…

Here in the South people like to entertain informally. This invariably means an APÉRITIF DINATOIRE – a drinks party with enough small dishes to replace a formal dinner.  Since most of the 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 do between 7 and 10 authentic and super versatile Provençal dishes that can either be served together as an extended buffet, or offered individually as larger courses.

The dishes…

Who doesn’t love the famous Provençal PISSALADIÈRE with its sweet onions and salty anchovies and olives? 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).  Then there are MOULES PESQUIÈRES, mussels with a deliciously summery ‘fisherman’s’ dressing

Depending on the season we might do COURGETTE FLOWERS stuffed with a local brousse (sheeps ricotta) or a brandade. And you might like to learn flambéing Pastis-marinated GAMBAS. Depending on the season we could also do chargrilled SEICHES (cuttlefish) with a herb salsa. Or stuff them with a Provençal farce.

We could also be MAKE OUR OWN CHEESE… And 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 nice present to give).  And of course we’ll teach you what the Provençals do with their abundant summer vegetables – think TOMATES CONFITES, a colourful TIAN or chargrilled and stuffed AUBERGINES or those pretty PETITS FARCIS NICOIS.

For dessert you may find a CLAFOUTIS or a spectacular CROUSTADE made with seasonal fruit… or a summery TARTE of summer fruit with Frangipane.. Or how about some Petites Crèmes Renversées with orangeflower- or Muscat-infused SUMMER FRUIT?

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

This course costs  130€  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€.