French Provincial Cooking Class
Students will learn recipes and food from different regions of France using a multitude of ingredients. We will teach recipes according to the season and from a particular part of France. Students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.We have four menu sets (sets of recipes) for this class:
French Provincial Menu 1:
week 1:
Provence
(cooking demonstration and 5-course meal)Provençal Tomato Soup
Rack of Lamb Provençal
Oven Baked Tomato Provençal
Provençal Sautéed Potatoes
Cammargues Rice Pudding Tarte
week 2:
Provence(from week 2, student will cook themselves and take the cooked food home.)
Provençal Tomato Soup
Rack of Lamb Provençal
Provençal Sautéed Potatoes
week 3:
ProvenceGnocchi à la “Provencale”
Oven Baked Tomato Provençal
Cammargues Rice Pudding Tarte
week 4:
NornandyBrittany Mussels a la Mariniere
Normandy Style Perch Fillets
Royan Style Rice
week 5:
BurgundyCheese Gougère
Rabbit (or Chicken) Stewed in Burgundy Red Wine
Vendenge Style Potatoes
week 6:
Tourraine / BerryTourangelle Style Soup
Venison Ccutlets “Sologne” Style
Sautéd Green Cabbage
week 7:
AlsaceCheese and Onion “Alsacian” Tart
Poached Trout in Riesling Wine
Boiled Potatoes
week 8:
Aquitaine / Basque CountyBasque “Piperade” Omelet
Gachuccha Basque Style Rice
Black and White Raisin Tart from Aquitaine
French Provincial Menu 2:
week 1:
Orléannais
(cooking demonstration and 5-course meal)Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans
Orléannaise Style Potatoes
Pithivier Almond Cake
week 2:
Orléannais(from week 2, student will cook themselves and take the cooked food home.)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans
week 3:
OrlénnaisVenison Sausages with Onions and Tomato Sauce
Orléannaise Style Potatoes
Pithivier Almond Cake
week 4:
LorraineQuiche Lorraine
Beef Paupiette Lorraine Style
Baby Potatoes with Fine Herbs
week 5:
CorsicaCorsican Style Chicken
Oven Baked Jasmine Rice with Capsicum
Stuffed Crepes with Chestnuts
week 6:
AuvergneAuvergnate Style Soup
Brayaude Omelet
Sautéd Green Cabbage
week 7:
QuercyCatalane Style Lamb Steak
Etuvé Peas
Plums Claffoutis
week 8:
CharantesCharantes Style “Mouclade”
Daube of Beef Charantaise
Baked Potatoes with Chives
French Provincial Menu 3:
week 1:
Provence
(cooking demonstration and 5-course meal)Pistou Tomato Soup
Chicken Provençal Style
Saffron Oven Baked Rice
Zucchini Niçoise Style
Sweet Rum and Citrus Omelet
week 2:
Provence(from week 2, student will cook themselves and take the cooked food home.)
Chicken Provençal Style
Saffron Oven Baked Rice
Sweet Rum and Citrus Omelet
week 3:
ProvencePistou Tomato Soup
Fillet of Perch Provençal
Zucchini Niçoise Style
week 4:
LanguedocLanguedoc Pork Carbonnade
Languedoc Sautéed Potatoes
Apple and Aubergine (Eggplant) Tarte Tatin
week 5:
Massif CentralBlue Cheese Sirloin Steak
Stuffed Mushrooms
Black Cherry Clafoutis
week 6:
FlandresFlemish Style Soup
Flemish Style Mackerels
Madeleine of Commercy
week 7:
ParisVeal Cutlets "Marchand de Vin"
Gratin Potatoes
Chocolate Profiteroles
week 8:
BordeauxBordelaise Poached Fish Fillets
Bordelaise Sautéed Chicken
Aubergine Bordelaise Style
French Provincial Menu 4:
week 1:
(Auvergne)
(cooking demonstration and 5-course meal)Potiron Cream Soup
Auvergnate Coq au Vin
Lardon Potatoes
Auvergnate Salad
Pompes aux Pommes
week 2:
(Auvergne)(from week 2, student will cook themselves and take the cooked food home.)
Auvergnate Coq au Vin
Lardon Potatoes
Pompes aux Pommes
week 3:
(Auvergne)Potiron Cream Soup
Blue Cheese Tart
Auvergnate Salad
week 4:
(Provence)Paupiette à la Provencale
Bitteroise Eggplant
Croustade Provencale
week 5:
(Normandy)Croquette of Camembert
Mont St Michel Style Scallop
Normandy Style Cauliflower
week 6:
(Poitou)La Rochelle Fish Soup
Braised Geese
Braised Green Cabbage
week 7:
(Picardie)Rabbit Stew with Prunes
Liloise red Cabbage
Northern Cake
week 8:
(Burgundy)Leek and Speck Soup
Beef in Cocotte
Nivernaise Carrot
If the class in a particular timeslot is full, you can still ask us to put you in the waiting list in case spaces become available. You can also consider French Seasonal Cooking which is similar to this French Cooking Class.
We have four sets of menus for this course. We rotate different sets of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page
enrolment
To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)Classes are run subject to acquiring minimum numbers. Maximum number of students per class is 6.
what to bring
For the first session, simply come to the class with empty stomach. A five-course meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and fresh ingredients (detailed list will be provided weekly).you might also be interested
We also provide French Seasonal Cooking ClassSimilar to this class, with more menus (traditionally) designed for the season. Each term, the menus are selected for the right season (e.g. spring, winter), instead of regional based.