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Caramelized Onion and Goat Cheese Flatbread with Herbes de Provence (Pissaladiere)
Winter Greens Salad with Seared Tuna, Potatoes, Green Beans and Soft-Boiled Eggs (Salad Nicoise)
Lemon-Scented Chicken Stew with Fennel, Olives, Capers and Tomatoes
Chile-Garlic Mayonnaise (Rouille)
Lavender Creme Brûlée
What you will learn
Menu: Caramelized Onion and Goat Cheese Flatbread with Herbes de Provence (Pissaladiere) - Winter Greens Salad with Seared Tuna, Potatoes, Green Beans and Soft-Boiled Eggs (Salad Nicoise) - Lemon-Scented Chicken Stew with Fennel, Olives, Capers and Tomatoes - Chile-Garlic Mayonnaise (Rouille) - Lavender Creme Brûlée
Class Description: Warm up on a cold winter's night 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.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.