With its abundant, almost year around fruit and vegetables it is not difficult to see why Provence has so many unique vegetarian dishes.
On this course we’ll turn the freshest seasonal produce into some more, some lesser known Provençal dishes that burst with bold flavours and colours – flexible ‘anytime dishes’ that can be served for lunch or dinner.
Think pretty TIANS that can be made well ahead, or the famous PETITS FARCIS NICOIS – small vegetables filled with varying ingredients and baked in the oven. There are plenty of other attractive dishes with TOMATOES or AUBERGINES, ONIONS and ARTICHOKES…
If you like we can include some versatile CHEESE dishes and can even teach you how to make your own cheese – it has turned out to be one of our most popular requests.
Provençal DESSERTS often involve FRUIT and olive-oil based cakes and breads. (There are few cows in the South of France so dairy products are based on goats- or sheepsmilk, hence there is traditionally no cream or butter in Provençal food).. FLOWERS too are used, in the form of super-light deep-fried Acacia or Elderflower blossoms… And fruit tarts are often finished with HAZELNUTS, ALMONDS and PINE KERNELS.
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€.