Cooking in Provence Sample schedule

 from September 2018


SUNDAY

'WELCOME TO CHANTEDUC' DINNER 7-10.30pm*

 

Menu

Champagne
“Inflorescence”
Blanc de Noirs 100% Pinot Noir
Cédric Bouchard
Importer : Polaner Selections 914 244 0404

Little Bites:
Sautéed Dates with Almonds with Fleur de Sel
Salmon Rillettes with Cucumber, Dill & Salmon Eggs

Chilled Zucchini and Basil Velouté

Four-Hour Braised Leg of Lamb / Spiced Yogurt / Corn and Rice Couscous /  Herb Salad / Homemade Harissa

Chanteduc Salad: Local Greens, Sorrel, Tarragon, Parsley, Oregano, Fennel, and Cilantro
Dressed with Chanteduc Vinaigrette

A selection from cheese merchant Josiane Deal, Fromagerie Lou Canesteou:
Bethmale Chèvre (goat, Pyrénées) Trois Cornes (goat, Loire Valley)

Homemade Multigrain Sourdough Bread

Chanteduc Grape, Olive Oil, Polenta and Buttermilk Cake / Lemon-Flecked Frozen Yogurt

Wine:
Côtes-du-Rhône Rouge Clos Chanteduc 2008
    Grenache, Syrah, Mourvèdre    
Importer : Eric Solomon  

 

 


MONDAY

 
Morning class and lunch at Chanteduc 10:30am-2:30pm*

Food Topics

Knives; kitchen habits, pot sizes; kitchen organization and design; cutting vegetables; sweating; mis en place; salt

Menu

Chanteduc Olive and Caper Tapenade

Soupe au Pistou : Provençal Vegetable Soup with Fresh White Beans  /  Pesto and Gruyère

Three Apple and Fresh Rosemary Galette / Rosemary Sorbet

Prepare

Crushed Blackberry Panna Cotta with Blaackberry Coulis for Tuesday lunch

Wine

Vacqueyras Blanc
Roucas Toumba Les Prémices
Marsanne & Roussanne
Importer: Galaxy Wine Co. Portland, OR 503 248 9493  

 


Tuesday

Morning market tour in Vaison la Romaine 9am*

Cooking class and lunch at Chanteduc 11:30am*


Menu

Zucchini Blossoms Stuffed with Goat Cheese
 
Monkfish with Parmesan and Polenta  /  Aïoli: Spicy Garlic Mayonnaise  /  Herbed Couscous Salad  /  Heirloom Tomato Salad with Basil and Local Olive Oil

Goat Cheese from Provence:
Rove Thym, Rove Fermier, Crottin de Luberon

Blackberry Panna Cotta with Blackberry Coulis  


Wine

Domaine de Fondreche Blanc 2016
Roussanne, Grenache Blanc, Clairette, Vermentino
Importer: Robert Kacher
 


Wednesday

Wine Tasting with expert Hugo Boulay and lunch in Gigondas
 10.45am–4pm*

We tasted:

Châteauneuf-du-Pape Saint Prefert blanc 2017
60% Clairette 40% Roussanne $60
Importer: Daniel Johnnes Wines

 Châteauneuf-du-Pape Château de Beaucastel blanc 2014, $70
80% Roussanne 20% Clairette
Importer: Vineyard Brands

 Châteauneuf-du-Pape Barroche rouge 2014, $40
70% Grenache, rest Syrah, Cinsault
Importer: Fruit of the Vines tel: 646 256 3750

Châteauneuf-du-Pape Clos de Caillou rouge, cuvée Quartz 2017, $70
100% Grenache
Importer: North Berkeley Wine

 Châteauneuf-du-Pape Domaine de Janasse rouge, cuvée Chaupin 2012
95% Grenache
Importer: Eric Solomon

 

Lunch

L’Oustalet
Gigondas
With chef Laurent Deconinck


our Menu

Pea purée, summer truffles, baby potatoes  

Lobster and White Peaches, Drizzled with olive oil and summer savory 

Saint-Pierre with almond milk, ginger & chamomile, girolle mushrooms and rosemary

 Roasted Provençal lamb with Swiss chard and pine nuts, delicate garlic juices

 Fresh goat cheese with arugula, green  sauce from the garden

 Candied sage and eucalyptus with a fromage blanc sorbet


Wines:

 Le Clos des Cazaux Vacqueyras Blanc 2016
50% Clairette, 30% Roussanne, 20% Grenache Blanc
Importer: Latimer Vintners

Domaine du Clos des Tourelles Gigondas Rouge 2015
Grenache and Syrah

Importer: Vineyard Brands

  


Thursday

Cooking class and lunch at Chanteduc 10.30am-2.30pm*

Menu

Socca: Chickpea Flour Crepes

Chilled Cucumber and Yogurt Soup with Dill & Fresh Mint

Joel Robuchon's Fresh Herb Salad

Rare-Roasted Beef Strips with Rosemary, Mint, and Tarragon

Joel Robuchon’s Famous Mashed Potatoes   

 Local Apricots and Chanteduc Figs /  Fresh Lemon Verbena Sorbet

 

Prepare

Rhubarb-Berry Compote and Frozen Yogurt for Friday Lunch
 

Wine

Domaine des Escaravailles
Les Hautes Grange 2015 Cotes du Rhone Village
100% Syrah


Friday

Cooking class and lunch at Chanteduc 10am–2:30pm*

Olive Oil Tasting

 
Menu


Pissaladière
: Onion, Anchovy and Black Olive Tart

Fresh Coco Rouge Beans with Pesto Sauce
Local Farm Chicken Roasted in the Wood Oven
Sauce Verte: Green Sauce with Herbs, Anchovies, and Capers
Potato Salad with Spring Onions, Capers, and Mint
Gloria’s Chunky Ratatouille
Seared Chicken Hearts and Livers with Fresh Thyme  

A Pair of Current Favorite Cheeses:
Le Marechal (cow, Switzerland) and Beaufort (cow, Savoie)

Rhubarb-Berry Compote / Frozen Yogurt  

Wine

Côtes-du-Rhône Rouge
Clos Chanteduc 2008
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon Eric Solomon

 

 

* times may vary for future classes. Please check with the program coordinator if you require additional information for specific class times.

 


VOTE FOR BEST TASTES AND WINE OF THE WEEK
AND STUDENT 'TAKEAWAYS'

 

Best Taste of the Week

**** Lamb
Mashed Potatoes
Pistou
Panna Cotta
Dates stuffed with Almonds
Roasted Figs and Apricots with Lemon Verbena Sorbet
Pissaladière

Student Takeaways

Our students always come away inspired after a week at Chanteduc. Here are some of the insights they took away from this week:

Be more adventurous, try more things
Work harder to source different fresh herbs
** Use more fresh herbs
It’s not all about the food, but also the environment and friends
Pay more attention to condiments as well as good salt and pepper
Be flexible, be ready to substitute if necessary
Try sourcing fresh beans!