Passport to Provence

Come learn how to prepare the sun-drenched food of this rustic-yet-sophisticated countryside cuisine.

Menu:

• Soup au Pistou (Summer Vegetable and Bean Soup with Basil-Garlic Puree)
• Tomato and Goat Cheese Puff Pastry Tart
• Grilled Tuna Niçoise Salad with Potatoes, Green Beans, Tomatoes and Hard-Boiled Eggs
• Lavender-Infused Crème Brûlée

Skills covered in class:

• Getting familiar with French ingredients
• Selecting seasonal produce
• Working with fresh herbs
• Making fresh herb sauces
• Working with puff pastry
• Selecting and grilling fish
• Determining fish doneness
• Blanching green vegetables
• Hard-boiling eggs
• Making vinaigrette
• Balancing flavors
• Infusing cream
• Making and baking custard