With its abundant, almost year around fruit and vegetables it’s 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.
In terms of ingredients think BROADBEANS, BABY ARTICHOKES and ASPARAGUS in spring, to be followed by a hundred other vegetables to be turned into spectacular summer salads.. Think the small stuffed PETITS FARCIS NIÇOIS, think pretty dishes of TOMATOES or AUBERGINES CONFITS, or those pretty TIANS..
We will include some versatile and very useful CHEESE dishes and will even teach you how to make your own – it’s turned out one of our most popular dishes.. And also include a FOUGASSE or other local bread..
Desserts usually involve FRUIT in Provence – there are no cows here so we don’t have cream, and local cheeses are made from either goat or sheep milk.. FLOWERS too are used, either light and fluffy deepfried Acacia or Elderflower blossoms, and tarts are often finished with fruit and HAZELNUTS and PINEKERNELS.
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€.