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Salad of Butter Lettuce, Radishes, Roasted Corn and Green Goddess Dressing – Rosemary Flank Steak with Balsamic Glazed Onions – Sweet Peas with Bacon and Wild Onions – Horseradish and Sour Cream Mashed Potatoes – Tarte Tatin with Lavender Crème Fraiche
What you will learn
Invite spring to the table with this menu of favorites from the sunny coast of southeast France. Known for its frequent use of olive oil, fresh vegetables and aromatic herbs like rosemary and basil, the cuisine of Provence is easy to incorporate into your culinary repertoire.