Little Dishes of Provence
Here in the South people like to entertain informally, which 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 balmy evening among friends. And 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.
Who doesn’t love the famous Provençal pizza-like PISSALADIÈRE with its sweet onions and salty anchovies, or a pretty TARTE FINE of TOMATOES? Perhaps a delicious Artichoke, Olive and Almond TAPENADE? And how about a FOUGASSE (a local savoury pastry that is filled with anything from bacon, leeks or olives to blue cheese and walnuts) or MOULES PESQUIÈRES, mussels with a deliciously summery ‘fisherman’s’ dressing?
Depending on availability we’ll include COURGETTE FLOWERS stuffed with a local brousse (sheeps ricotta) or a brandade. And we’ll learn to flambé some Pastis-marinated GAMBAS or SEICHES (cuttlefish).
We might also be MAKING OUR OWN CHEESE and make pretty jars of the traditional Provençal goats cheeses marinated in olive oil with herbs (not only a great way to brighten up your cheeseboard but also a nice present to give away). 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, PETITS FARCIS NICOIS).
For dessert you may find (or request) a CLAFOUTIS always 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€.