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The Cooking of Nice, in Three Parts

Part One (five four-hour classes)
Bouillabaisse and other fish soups
Stuffed vegetables
Roasted root vegetables
Provençal pizzas
Ratatouille
Raviolis of Nice
Sauces: aïoli, rouille, pistou
Tapenade
Summer vegetables in soups and roasted

Part Two (five four-hour classes)
Whole roasted stuffed fish
Fennel: many uses
Chard: many uses
Tians and gratins
Pan bagna and other Provençal sandwiches
Niçois hors d'oeuvres
Roasted and stuffed quail
Fruit desserts for the summer

Part Three (five four-hour classes)
Lamb and chicken dishes, roasted and fricaseed
Olives, chèvre, anchovies, capers, and their many uses
Soufflé aux herbes and the uses of herbs
Fritters and pancakes: crespiou, galettes, and crèpes
Whole stuffed cabbage
Salade niçoise and other composed salads

Mornings at 10:00am or evenings at 6:30pm. Maximum class size: four. Lunch or dinner will be served.

The parts of this course may be taken separately and in any order.

Fees: $700 for one part; $1,950 for the course.

Register for this course today!