AT HOME WITH PATRICIA WELLS
COOKING IN PROVENCE

SUNDAY DINNER
WELCOME TO CHANTEDUC

Champagne Roses de Jeanne Les Ursules
100% Pinot Noir

Cucumber-Buttermilk Soup with Garden Mint and Bronze Fennel
Almond-Stuffed Dates in Olive Oil with Fleur de Sel  

Artichoke and Parmigiano-Reggiano Soup
Wood-Oven Roasted Marinated Local  Leg of Lamb
Aioli Piquant: Spicy Garlic Mayonnaise  
     Zucchini Coins in Homemade Tomato Sauce
Platter of Heirloom Tomatoes with Fennel Salt, Lemon Oil, and Basil  
Mixed Greens and Herbs from the Chanteduc Garden

Favorite French Cheeses: Saint Nicolas (Goat, Provence) ; Roves
Fermier (Goat, Provence); Bleu du Chèvre (Goat, Loire Valley);
Trois Cornes (Sheep, Poitou)

Homemade Sourdough Whole-Grain Bread
Homemade Date and Walnut Bread

Wine:
Cotes-du-Rhône Rouge Clos Chanteduc 2007
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon

Chanteduc Cherry Cake  
Chanteduc Cherry Sorbet  
Homemade Peach Leaf Wine

MONDAY

10 AM: MEET AT CHANTEDUC for Class and Lunch:

Food Topics: Knives; Kitchen Habits, Pot Sizes; Kitchen Organization and Design: Cutting Vegetables:  Sweating; Mis en Place; Salt

Chick Pea Dip with Sesame Oil and Fresh Cilantro

Soupe au Pistou: Provençal Vegetable Soup
With Light Basil Puree, Gruyère and Parmesan

Annie’s Provencal Almond Cookies
Fromage Blanc and Lavender Honey Sorbet

Prepare Fresh Lemon Verbena Sorbet for Tuesday lunch
Prepare Chanteduc Rainbow Olive Collection for Tuesday lunch

Wines:
Vinsobres Blanc Domaine Chaume-Arnaud 2007
50% Viognier, 50% Marsanne
Importer: Daniel Johnnes

Tavel Rosé Domaine de la Mordorée 2007
60% Grenache, 10% Mourvèdre, 10% Syrah, 10% Cinsault,
5% Bourboulenc, 5% Clairette
Importer: Kysela Père

MONDAY DINNER

Toasted Pumpkin Seeds
A platter or French charcuterie, sausages and hams from Provence and the Basque Region

Chilled Curried Zucchini and Buttermilk Soup 
Eggplant Stuffed with Couscous, Chick Peas, Tomatoes and Spices

Classic French Cheeses: Brie (Cow’s Milk, Champagne) and Camembert
(Cow’s Milk, Normandy)
 
 Ricotta Cheesecake with Fresh Fruit 

Prepare Ham and Cheese Bread for Tuesday dinner

Wines:
Cotes du Rhône Blanc Reserve Perrin 2007
Grenache Blanc, Bourboulenc, Marsanne, Roussanne, Viognier
Importer: Neal Rosenthal

Cotes du Rhône Rouge Domaine de la Vieille Julienne 2004
 80% Grenache 20% Cinsault 
Importer: Michael Skurnik

TUESDAY

9 AM Meet in front of Post Office in Vaison for Market Tour

11:30 CLASS AND LUNCH AT CHANTEDUC:

Chanteduc Olives and Provencal Olives from the Vaison Market   
 
White Fish Ceviche with Avocado, Spring Onions, and Cherry Tomatoes

Cheese :
Roquefort Carles (Sheep, Auvergne) ; Forme d’Ambert (Cow, Auvergne); Brebis Corse (Sheep, Corsica) 

Seasonal Fruit from the Market   
Fresh Lemon Verbena Sorbet

Wine:
Sablet Blanc Santa Duc La Fornas  2007
Viognier, Bourboulenc, Clairette, Grenache Blanc 
Importer: Robert Kacher 
 
TUESDAY DINNER

  Smokey Eggplant Purée and Crudités
Cured and Grilled Brittany Sardines   
On Herb-Sauced Toast

Local Chanterelles Sauteed in Olive Oil

 Ham and Cheese Bread 

Spicy Lamb Sausages with Lemon-Tahini-Yogurt Dressing 
Johannes’s Picnic Couscous Salad

Regional Cheeses, The Savoy and Switzerland :
Gruyere (cow, Savoie) ; Beaufort (cow, Savoie) ; Reblochon (cow, Savoie).

Lemon, Olive Oil, and Almond Sponge Cake
Lemon Zest and Honey Sorbet

Wines :

Vin de Table  Rouge Domaine des Escaravailles, Ferran et Fils Rasteau
Petit Scarabée 2007
Cinsault & Syrah
 Importer: Eric Solomon

Cotes du Rhône Rouge Clos de Caillou 2006
Les Quartz
85% Grenache, 15% Syrah
Importer : North Berkeley Imports

PREPARE FOR THURSDAY LUNCH:
Aunt Flora’s Olive Salad     
Carne Salada: Italian Salt and Sugar-Cured Beef
Marinated Peppers
Almond and Polenta “Cake

WEDNESDAY

9:15  AM: DEPART CHANTEDUC IN CHAUFFEURED CARS

 For Special Wine Tasting  with Sylvie Chabran at Chateau La Nerthe
  in Châteauneuf-du-Pape

We tasted:
Châteauneuf-du-Pape Blanc 2008
Châteauneuf-du-Pape Blanc Clos de Beauvenir 2000
Châteauneuf-du-Pape Rouge 2006
Châteauneuf-du-Pape Rouge 2004
Châteauneuf-du-Pape Rouge Cuvée des Cadettes 1997
 Importer : Moet and Chandon   

Lunch at Bistro du’O
Rue du Château, Haute Ville, 84110 Vaison- la-Romaine
Telephone : 04 90 41 72 90

Jellied Vegetable Aioli with Mashed Potatoes
Roasted Quail with Green Beans
Yogurt with Varied Citrus

Escaravilles Cotes du Rhône Blanc 2007
Jean David Cotes du Rhône Rouge 2007

Dinner Free

THURSDAY

10 AM: CLASS AND LUNCH AT CHANTEDUC
Olive Oil Tasting
1. Huile d’Olive de La Valée des Baux de Provence (AOC  since 1999)
Moulin Jean Marie Cornillon,  Maussane les Alpilles
Five varieties of olives: Salonenque, Grossane, Béruguette, Picholine, Verdale; unfiltered, decanted, a favorite.  www.moulin-cornille.com
Imported by Kermit Lynch

2. Castelas, Huile d’Olive de La Valée des Baux de Provence (AOC  since 1999) Jean Benoit and Catherine Hugues ; Four varieties of olives, Salonenque,  Grossane, Béruguette, Verdale; lightly filtered. www.castelas.com. Won best olive oil in the world, Fancy Food Show NYC 2007 and 2008. Very high tech.  Available at most Williams Sonoma, Whole Foods

3. Chanteduc Oil: Le Moulin du Comtat Caromb, Virgin Olive Oil, A blend of  green verdale, ripe tanche olives. Pressed in traditional manner. Unfiltered. Caromb (outside Carpentras)  Sous L’Eglise, 04 90 62 42 05. www.moulinducomtat.com

Prepare :
Black Olive Tapenade
Green Olive and Tuna Tapenade
Homemade Flatbread

A Trattoria Feast :
Burrata
Platter of Heirloom Tomatoes 
        Carne Salada: Italian Cured Beef with Salt, Sugar, and Herbs
Aunt Flora’s Olive Salad    
Marinated Pepper Salad
Black Olive Tapenade
Green Olive and Tuna Tapenade
Homemade Flatbread
Almond and Polenta Cake

Wines :
Domaine de la Janasse
Vin de Pays de la Principauté d’Orange  2007
100% Viognier
Importer : Eric Solomon

Vin de Pays de Vaucluse 2007
Domaine Giraud  M & F
100% Syrah
Importer: Eric Solomon

7 PM: CLASS AND DINNER AT CHANTEDUC:

Special Guests: Josiane & Christian Deal of Lou Canesteou cheese shop, presenting a discussion and tasting of their latest discoveries in the world of cheese

Socca: Chick Pea Flour Crèpe from Nice

Zucchini Carpaccio with Avocado, Lemon Thyme, and Pine Nut Oil  

Bread Oven Roasted Lemon Chicken
Provencal Roast Tomatoes
Red Peppers with Tomatoes, Onions, Cumin, and Espelette Pepper

Berry Clafoutis
With Mixed Berries  

Josiane’s Cheese Selection
Nicoise Figs Stuffed with Fennel and Walnuts
 
Persillé de la Clusaz, Haute Savoie
Picodon AOC
Picodon Affiné Dieulefit
Banon AOC Haute Provence
Saint Marcellin Cremier Dauphiné  

Wines:
Domaine de la Mordorée 2007
Re-Naissance Rosé
50% Merlot 50% 50% Marselan
Importer: Kysela Père

Double Magnum
Domaine Pegau
Châteauneuf-du- Pape Rouge 2004
Importer : Dan Kravitz

Gigondas Rouge Domaine la Bouissiere 2006
70% Grenache, 30% Syrah
Importer : North Berkeley Imports

FRIDAY

10 AM Final class and lunch
Topics: Pastry Making; Mayonnaise
 
Spicy Toasted Basque Nuts

Chilled Heirloom Tomato and Cilantro Soup

White Fish in Parmesan and Polenta Crust
Zesty Lemon Salt 
Homemade Tartare Sauce
Green Bean with Lemon Oil and Fleur de Sel  
Ratatouille
Potato Salad with Spring Onions, Capers, and Mint 

Apricot Tart with Homemade Apricot Jam     
Sheep’s Milk Yogurt and Honey Sorbet

Cotes-du-Rhône Rouge Clos Chanteduc 2007
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon

VOTE FOR BEST TASTES OF THE WEEK!

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