Provence Cooking Classes with Patricia Wells

Fish Week In Provence

Fish Week will focus on all varieties of fresh and seasonal Fish and Shellfish, both in selection, preparation, style of cooking, and matching with wine. Our local fishmonger will be present to direct students in the basics, including filleting flatfish and round fish, opening oysters, and other essential  techniques. And of course we will cook, cook, cook. We will cover all manner of handling fish and shellfish, whether raw, smoked, braised, grilled, deep-fried, or cooked in parchment.

During this special week, we will continue our visits to markets, vineyards, and local restaurants. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 12 guests. The week begins with dinner on Sunday night and ends after lunch on Friday. The fee is $4,500 and includes market visits, all tastings, transportation for local visits, all lunches, and dinners Monday, Tuesday, and Thursday. The fee does not include lodging. (A list of recommended hotels is sent to enrolled guests.)

Click Here for Sample Class Schedule

Click here for Class Enrollment Details

Click here for student photo album

How to get to Provence

Fish Week was great! You did a fantastic job of planning and researching and, especially, teaching. Bravo for the lovely mix of fun and seriousness, for the legacy to the group of great cooking experiences, good food, good wine and raised awareness.…      Jeanne