So you want to dabble in Provencal Cooking? Well you’ll need to have these 5 ingredients in your pantry: Olive oil, garlic, onion, tomato & bell peppers. Any dish calling itself “a la provençale” will very likely have most of, if not all of these ingredients. Provencal cooking is a healthy cuisine. It is lighter, and vitamin rich so you can enjoy it with little to no guilt.
Some spices which you will find in Provencal cooking are of course herbs de Provence – which is a mix of rosemary, thyme, . . . ., saffron & star anise.
Provencal cooking originates from the southeast of France. It is part of the Mediterranean cuisine. We focus on both Provencal cooking as well as the Mediterranean cuisine of southern France.
We imagine that Provencal cooking is a quick cooking method but in reality there are many Provencal dishes that require time to simmer, time to reduce and time to gain in flavor. The fact that when they present Provencal cooking to us in a restaurant, that we think it was a snap to whip up, is a testament to the great skill of the Provencal cook.
The way we approach Provencal 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. In the Summer you can expect more dishes including, ratatouille which is made of eggplant, zucchini, tomato, bell peppers, onion & garlic. In the Winter your Provencal cooking could include bouillabaisse using fennel, leeks, onion & carrot. Not to say that you can’t have a bouillabaisse in Summer since the ingredients are available almost year-round but each season typically has its dish.
A typical dish that you may find on the menu of a Provençal restaurant is Squid a la Provençal. Check out our recipe below and enjoy a delicious taste of the south of France.
Stuffed Squid A la Sètois
6 medium squid
250 gr. / 8.8 oz. ground pork
100 gr. / 3.5 oz. choriz0 fresh
20 gr. / 0.7 oz. garlic
fresh thyme and rosemary
5 gr. / 0.2 oz. piment espelette
57 gr. / 2 oz. Ricard or pernod
85 gr. / 3 oz. olive oil
5 pistils saffron
basil and parsley. bay leaf, cilantro
1 slice bread
28 gr. / 1 oz. milk
200 gr. / 7.1 oz. rice (best is red from Camargue)
2 l. fish stock or water
In a large bowl mix: pork, chorizo, basil, cilantro and parsley (chopped), piment, bread, milk, salt and pepper.
Cut off the head of the squid and keep for later frying. Clean the squid and the head careful.
Stuff the squid body (but not too much or it will explode when it will cook) with your stuffing, close it with a toothpick.
in a large saucepan, warm the olive oil, ad the the chopped tomato, chopped shallot and garlic, bay leaf, thym, rosemary, saffron. cook it well and ad the fish stock or water. salt pepper and then add the squid.
Cook for 90 mn with a lid on a reduce heat burner (slowly slowly). Dip the Squid head in milk, then in flour and deep fry it, 2 or 3 mn is enough
Cook your rice the way you like and serve with the stuffed squid and the fried head
Come & explore our local French markets every Tuesday & Wednesday and partake in an important part of French culture. Learn how to select the freshest ingredients for wonderful and delicious Mediterranean French recipes. Join us!
We will start off at the market, selecting the freshest fish & seafood. No need to be afraid of fish. We’ll assist you in create the perfect fish stock, bouillabaisse and other Mediterranean fish recipes in a very hands-on French cooking class experience.
Come learn delicious & decadent desserts renowned in the South of France. Think fruits, nuts and olive oil. In this class we will delve into desserts such as the nougat glacé, the fougasse d’aigues mortes and use ingredients like safran & lavender.
With over 250 cheeses & 27,000 wineries in France, a short holiday wouldn’t be enough to explore them all. Our Sommelier guides you through a selection of local cheeses paired with local wines, teaching valuable technics in cheese & wine pairing.
Step inside the chef’s kitchen accompanied by an experienced sommelier and enjoy an evening of wine pairing to the beautiful composed tasting plates whipped up by our chef. This is a hands-off class. Just sit back and let us be your guides.
Week in Uzès: 5-days of intensive cooking, baking, tours & degustation. Hands-on French cooking experience. Explore markets, visit producers, & partake in a one-of-a-kind learning experience. All skill levels welcome. 7-nights lodging included.
We can design a Culinary vacation package for your group. Classes can include any of our regular courses or theme-based sessions & tours. Customized packages include all but transportation to Uzès and lodging. Contact us & tell us about your needs.
Need a bit more attention or traveling as a group? Why not consider our private French cooking classes which are tailored to your needs and desires. This is great fun for families or friends or even individuals who want a little extra chef time.
Rejoignez-nous pour un cours de cuisine autour de la douceur des desserts avec, comme base, les ingrédients le plus souvent utilisés dans les cuisines provençale et méditerranéenne. Des classiques revisités par notre chef ! Des saveurs du Sud !