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When you think French cooking, do you feel a little intimidated? As much as the French names sound and look fancy, these recipes are extremely simple and come together relatively quickly. In this class, we are skipping heavy starches to keep things light and breezy, focusing instead on the vibrant regional ingredients and bold flavors that define Provençal soul.
On the Menu:
Poivron au chèvre “anchoïade”: Roasted sweet red peppers and creamy goat cheese layered with savory anchovies and garlic.
Chicken Provençal: Succulent chicken thighs seared and then braised in white wine, shallots, olives, capers, and bursting cherry tomatoes. (Perfect for mopping up with crusty baguette, compliments of Chef Emily!)
Chocolate Lavender Pot de Crème: A silky, decadent chocolate custard infused with a hint of floral Provençal lavender.
What we’ll focus on mastering the techniques of the sear and the braise, the art of layering Mediterranean aromatics, and the secret to steeping delicate florals into rich chocolate for a perfectly balanced finish. You’ll walk away with the skills to turn simple, seasonal ingredients into a beautiful meal with zero stress.
Come ready to cook, eat, have fun and experience the sophisticated yet relaxed elegance of Southern France.
When you think French cooking, do you feel a little intimidated? As much as the French names sound and look fancy, these recipes are extremely simple and come together relatively quickly. In this class, we are skipping heavy starches to keep things light and breezy, focusing instead on the vibrant regional ingredients and bold flavors that define Provençal soul.
On the Menu:
Poivron au chèvre “anchoïade”: Roasted sweet red peppers and creamy goat cheese layered with savory anchovies and garlic.
Chicken Provençal: Succulent chicken thighs seared and then braised in white wine, shallots, olives, capers, and bursting cherry tomatoes. (Perfect for mopping up with crusty baguette, compliments of Chef Emily!)
Chocolate Lavender Pot de Crème: A silky, decadent chocolate custard infused with a hint of floral Provençal lavender.
What we’ll focus on mastering the techniques of the sear and the braise, the art of layering Mediterranean aromatics, and the secret to steeping delicate florals into rich chocolate for a perfectly balanced finish. You’ll walk away with the skills to turn simple, seasonal ingredients into a beautiful meal with zero stress.
Come ready to cook, eat, have fun and experience the sophisticated yet relaxed elegance of Southern France.