A far cry from the white table cloths and intricate preparations of haute cuisine, France’s south is famous for rustic-yet-sophisticated dishes, employing the freshest ingredients from sun-drenched farmland or pulled from near-by rivers and seas. Join us as we replicate this age-old farm-to-table cuisine in this hands-on class.
Menu:
A far cry from the white table cloths and intricate preparations of haute cuisine, France’s south is famous for rustic-yet-sophisticated dishes, employing the freshest ingredients from sun-drenched farmland or pulled from near-by rivers and seas. Join us as we replicate this age-old farm-to-table cuisine in this hands-on class.
Menu:
- Mussels Steamed with White Wine, Shallots and Parsley
- Roasted Chicken Thighs with Lemon and Herbs
- Ratatouille Niçoise
- Buttery Madeleines with Powdered Sugar
Skills covered in class:
- Getting familiar with French cuisine
- Working with shellfish
- Selecting and roasting chicken
- Determining chicken doneness
- Selecting summer produce
- Working with fresh herbs
- Making batter
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
