Provençal Desserts

French Desserts Class Provence, Gard, Uzès

A French desserts class focusing on the ingredients of the South of France, focusing on Provence and the Mediterranean.

Come join us for the delicious and decadent desserts known in this corner of the South of France. Think fruits, nuts, and olive oil. In this class, we will delve into desserts such as the nougat glacé, the tropezienne, the fougasse d’aigues mortes and use ingredients like safran & lavender.

We will make 3 desserts in this 2.5-hour class, including both individual and family-size. You will be able to take home whatever you don’t eat in class.

€80.00

Classes taught in English

Class Duration: 2.5 hours
Price per person: 80€
Children 12-16 yrs: 70€

Discounted rates given upon booking your second class. Book your first class and receive the promotional code on your confirmation.

Highlights

  • Hands-on experience in the preparation of 3 French desserts
  • Always seasonal!
  • Learn various techniques for French dessert & pastry making
  • Small group sizes
  • Learn from an experienced French chef in English

Privatize this class

Want to privatize the class for your family or group? Please inquire about our Private Dessert Classes


Offer this class as a gift to your friends and family.

Gift voucher

We all know that while in France you can’t help but drool at the pastry shop windows looking at the cakes, tarts and chocolatey delights before you. Chef Eric is here to help you break the barrier and delve into the delights of making some of France’s well-known classics. This is an entry-level desserts class so is also suitable for children age 12-16.

Indulge your sweet tooth with this tasty French desserts class in Uzès. The ingredients of the Mediterranean and notably the South of France will be the stars in this class as we revisit some classic French desserts to give them a contemporary feel and taste.

You’ll prepare 3 desserts over a 2.5 hour period with a little bonus recipe if time permits. You’ll be able to taste our creations at the end of the class with a glass of wine and will, of course, part with whatever you wish to take home.

Examples of desserts we may make

Here’s just a small sample of what we might create together in class, to tempt your tastebuds:

  • Orange cake with olive oil, white chocolate ganache & safran
  • Baba au Rhum, with caramel whipped cream & caramelized almonds
  • Baked apricots with honey & tarragon, herb ice-cream
  • Strawberry, basil & lime tart
  • Fougasse d’Aigues-Mortes
  • Frozen nougat
  • Lavender crème brûlée
  • Chocolate/banana charlotte cake
  • Mini coffee flavored Paris-Brest
  • Almond tuile cookies
  • Navette de Marseilles
  • Tropezienne
  • Madeleine cakes
  • Cannelé from Bordeaux (a little nod to the early days of chef Eric’s cooking career)
  • Financier

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