Tastes of Provence celebrate many of the hallmark ingredients of this region. In this class participants will learn the importance of knife skill, mise en place and order of operation when preparing a complete meal. In this session, they will learn how to make a vinaigrette, work with chickpea flour, caramelized onions, how to braise a chicken, sweating, deglazing, how to peel a fresh tomato, how to make a sweet custard and so much more.
Menu:
- Roasted Garlic Aioli & Olive tapenade with seasonal vegetables
- Mixed green salad with Socca de Nice
- Chicken Provencal, pomme écrasée & glazed asparagus
- Cherry clafoutis