When you think of Provencal Cuisine thoughts of onion, garlic, tomato, eggplant & zucchini may spring to mind. A delicious and healthy taste of the south of France.
When you think about Provencal cuisine, what comes to mind? There is often a mix for a lot of people between what is considered Provencal cuisine and what is referred to as Mediterranean cuisine. Perhaps it is easiest to think about ingredients rather than actual dishes. Wonderful ingredients such as herbs de provence, olive oil, garlic, onion, basil, lavender, zucchini, eggplant to name a few.
Provencal cuisine refers to the cuisine in the southeast of France. Mediterranean cuisine includes the cuisine of Provence among others. At Cook’n with Class Uzès, we have referred to both. While you will find Provencal cuisine in restaurants even in the north of France, you can expect when enjoying or cooking this food in its home – that the ingredients as long as they are locally grown, have had the benefit of what the French refer to as “Le Terroir” – a term that can loosely be thought of as earth enriched. You should expect that if you have a ratatouille in the south it really tastes like what this dish should taste like – Provence! This same terroir is essential to wine production.
You may have noticed on various menus the term “a la Provençale” as part of a dish name. When you see this, you can expect to always have these 5 ingredients included in the preparation of that dish – tomato, onion, garlic, bell peppers & olive oil. You will rarely see butter or cream in Provencal cuisine not that there is no diary in this food out the south. You will see la brousse which is a made from fresh sheep’s milk – it is similar to cottage cheese.
So what are some examples of classical Provencal Cuisine: Ratatouille, Petit farçi (stuffed vegetable), Crespiou (vegetable omelette), Daube Provencale (similar to a Beouf Bourguignon), Tapenade, Bouillabaisse, Aioli (the sauce & the dish) & Bourride (ailoi mixed with the cooking juices).
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.