Little Dishes of Provence


Here in the South people love to ENTERTAIN INFORMALLY which means invariably an APÉRITIF DINATOIRE – a drinks party with a large choice of small dishes – enough to replace dinner.  It’s fun, sociable and easy on the host(ess). And with today’s intolerances and allergies, it’s much easier to cater for all tastes.

On this course we will do between 8-10 authentic and super 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 olives and anchovies? Or MOULES PESQUIÈRES – just-opened mussels with a deliciously summery ‘fisherman’s’ dressing?
Depending on the season we can include Provençal COURGETTES FLOWERS filled with a light goatscheese or a mildly fishy brandade. Or how about flambéing GAMBAS or SEICHES (cuttlefish) that have been marinated in PASTIS.  Or maybe you’d like to learn to DRY-CURE a DUCKBREAST (a sort of Pancetta of duck)?

We’ll be MAKING OUR OWN CHEESE and learn how to create pretty jars of the traditional Provençal PITCHOU, the delicious goatscheese marinated in olive oil and herbs – both a wonderful way to brighten up your cheeseboard at home. And of course we’ll teach you what the Provençals do with their abundant summer vegetables (think TOMATES CONFITES, chargrilled and stuffed AUBERGINES or those colourful TIANS).

Other dishes that can feature on our courses are the local FOUGASSE with fillings ranging from olives or leeks to Roquefort cheese and walnuts.  Perhaps a pretty TARTE FINE de TOMATES, 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 a summery TARTE.. Or maybe a PETITE CREME RENVERSÉE with orangeflower- or Muscat infused SUMMER FRUIT?

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  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€.