Planning a cooking class in Provence when visiting is a fantastic opportunity to soak up some local culture, learn about the areas history, and gain valuable knowledge on the local cooking techniques and dishes. Choosing a cooking class in Provence, France will not disappoint. You can learn so much, including:
- Cooking techniques – preparing local dishes, complete with tips and tricks
- History – learn the history of the dishes you will be cooking
- Menu planning – learn how to plan a menu using seasonal ingredients
- Knives – learn how to use the knives correctly and safely
- Sauces – how to make mouthwatering sauces to compliment your dishes
- Presentation – learn how to plate your dishes, presenting them to perfection.
Food in Provence plays a major part in local culture and daily life. This is a large Mediterranean region, that is known for healthy, colourful, and flavourful dishes. The cuisine is mostly due to the warm climate and the abundance of seafood. Basic ingredients tend to include garlic, olives, olive oil, local fruits, lamb, and goat.
Dishes You May Learn
When you hire a private chef cooking class in Provence, France, you can learn a number of local dishes that you can take home with you, impressing your family and friends. The most common dishes that may be incorporated in your cooking class includes:
Beignets de Fleurs de Courgettes
These are fried courgette flowers, a speciality in Nice and a firm favourite in Provence, when in season. They may be stuffed with cream cheese, often served with a salad or a delicious snack.
Bouillabaisse
Bouillabaisse is a traditional Provence fish stew, that originated from Marseilles. It is a loved and popular dish, different from other fish soups due to the herbs and spices used in Provence.
Calisson
Calisson is a traditional French sweet that originates from Provence. The worlds supply is still made in the region, due to the number of almond trees. The sweet is a smooth candied fruit with ground almonds and royal icing. These sweets have been made in the region since the seventeenth century.
Daube
Daube is a hearty Provençal style beef stew, made from fresh ingredients. It is a mix of beef braised in wine with vegetables, herbs, and garlic. It is made in a braising pan, normally a terracotta pot. The recipe does vary from family to family. Some variations may include duck fat, olives, or prunes.
Gateau des Rois
Pass any local Provence bakery in early January and you will find a wide selection of glazed cakes with golden paper crowns or small charms. This is a great tradition that has been followed since the fourteenth century. Gateau des Rois is known as the Cake of Kings. They are made from brioche and covered in candied fruit and sugar.
Pissaladiere
This is a caramelised onion and anchovy flat bread that is very popular in Provence. It is often seen at buffets or served as an aperitif. Learn how to make the dough yourself, topping it with caramelised onions, Provençal herbs, sugar, and garlic, allowing it to reduce in the oven.
Conclusion
Choosing a private chef cooking class can help you learn about the Provence region, along with their favourite dishes. You won’t only learn some great recipes, you will also learn cooking techniques, how to use your knives, menu planning, and plate presentations, which are guaranteed to excite your family when you return home. If you are looking for a private chef cooking class for your next Provence holiday, contact Cooking Classes in Provence today.
