Carolyne Kauser-Abbott a Francophile Canadian who spends about half the year in the South of France. She writes about foodie travel for Perfectly Provence, Ginger and Nutmeg, and while curating Canadian designer products for e-commerce site Atelier.
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.
FROM OUR PROVENCE BLOG
Have you ever dreamed of riding in a horse-drawn carriage? It was with great delight that we ventured on a tour of the French countryside with our guide headed out for a picnic lunch. All part of our Week in Uzès culinary holiday program.
Did you know that it is traditional to have not one, not two but 13 desserts at Christmas in Provence? Why, you ask? Well the simple answer would be, it’s tradition but if you really want to know why just read our post from guest blogger Carolyne Kauser-Abbott.
What a dream come true! A culinary holiday in Provence full of food, fun, music and wine! Come spend a delightful week in Uzès exploring the art of French cuisine with us.