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Cooking of Upland Provence, in Three Parts

Part One (five four-hour classes)
Civet of wild boar
Pork sausages and stew
Roasted root vegtables
Baked desserts, fruit
Leafy salads
The many uses of stale bread

Part Two (five four-hour classes)
Daubes, beef and pork
The uses of wine and other marinades
Various salt cod dishes (brandade)
Squashes, peppers, and tomatoes in the cooking of Provence (several dishes)
Fruit tarts

Part Three (five four-hour classes)
Mushrooms: wild and raised, fresh and dried
Chicken galantines and accompanying vegtables
Soups as complete meals
Several goat cheese dishes
Rice, chickpeas, and lentils in the cooking of Provence
Two tomato sauces and their uses
Typical egg dishes

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!