If you love Mediterranean cooking and wish to try your hand at it at home, you will likely be using: Olive oil, garlic, onion, tomato & bell peppers, figs, lemons, oranges & peaches. Mediterranean cooking is a healthy cooking. It focuses on simple cooking techniques even if that does not always mean short cooking times.
Mediterranean cooking refers to the cooking in any of the various countries that border the Mediterranean Sea. The Provencal Cuisine of France is part of Mediterranean cooking. But the south of France can include both Provencal and Mediterranean cuisine.
Some herbs & spices which you will find in Mediterranean cooking are cumin, coriander, oregano, star anise, mint, basil & saffron to name a few.
Mediterranean cooking has been in focus many times for its health benefits which many would say account for the “bonne mine” as the French say (healthy look), of the inhabitants ofthe Mediterranean region.
The way we approach Mediterranean cooking at Cook’n with Class Uzès, is by using perfect seasonal products cooked simply to ensure that the flavor of the product is exactly what we are looking for. Our Mediterranean cooking classes focuses on the cuisine of southern France. In the Summer you can expect more dishes including, la Tielle Sètoise (a savory squid pastry). In the Winter your French Mediterranean cooking could include Guardianne de Tureaux (a Carmarguese stew made from bull meat). Not to say that you can’t have a Guardianne in Summer since the ingredients making up this dish are available almost year-round – but each season typically has its dish. The best way to approach Mediterranean cooking is with simplicity and freshness. Bon appétit and see you in class!
We will start off at the market, selecting the freshest fish & seafood. No need to be afraid of fish. We’ll assist you to create the perfect fish stock, bouillabaisse and other Mediterranean fish recipes in a very hands-on French cooking class experience.
With a good base, you can make a great stock. In this class, you will learn all about the mother sauces. You will make stocks, sauces for meat, fish, & vegetables. From this base of mother sauces, you will be able to make countless variations.
Become more proficient in the kitchen by improving your knife skills. This class will help you become more at ease with your knife. We will be chopping, mincing, dicing, filleting and deboning fish, poultry, & fruits and vegetables. Light lunch is included.
Pâte brisée, pâte sablé, pâte feuillété, pâte sucré, and more. This class will take you through the basics of French pastry dough making. Learn how to consistently make the perfect dough. Savory & sweet doughs, as well as a basic bread dough, are included.