COOKING CLASS – PROVENCAL
Difficulté
non-contractual image
Formule Solo
Formule Duo
Votre atelier
Home 10 minutes before the event with software, fruit juice, hot drinks (coffee, tea …) and small pastries
Cours / preparations & tasting on site (accompanied by a glass of wine)
Realization of the following recipes
– Starter : Traditional pissaladière with homemade olive oil dough; lettuce (Originally from Menton, Similar to a pizza made with onions, anchovies and olives)
– Main course : Provencal Farcis (Very well known in Provence, these are vegetables (Tomatoes or peppers or zucchini or eggplants or onions) stuffed with a stuffing composed of chopped vegetables, meat, olive oil, herbs and aromatics, olives, breadcrumbs and cooked in the oven. They are most often served alone but here to offer a more complete dish, they will be accompanied by pilaf rice with saffron and onions with a delicious tomato coulis; it is preferable to make this recipe with summer vegetables, however it can be made all year round with onions or potatoes for example, The Chef will adapt the vegetables according to the period)
– Dessert : Floating vanilla Island ; salted butter caramel sauce (The floating island is a family dessert very well known in France made from a vanilla custard, topped for the island with a meringue cooked for a few moments in the oven, topped with a very delicious caramel sauce and caramelized hazelnut pieces)
Cooking class in English