Cooking in Provence Sample schedule

 from september 2016


SUNDAY

'WELCOME TO CHANTEDUC' DINNER 7-10.30pm*

Menu:

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

Fresh Chanteduc Figs with Tête de Moine Cheese
Fresh Cocos Blanc with Creamy Pesto
Sautéed Dates with Fennel and Walnuts

Zucchini and Basil Soup with Infused Basil Oil

Moroccan-Spiced Braised Lamb Shoulder
Jack Be Little Roasted Pumpkin, Petit Epeautre (spelt)
Homemade Harissa and Cumin-Spiced Yogurt

Chanteduc Salad: Arugula, Sorrel, Tarragon, Parsley, Oregano, Fennel Fronds, and Shiso dressed with Lemon & Olive Oil Dressing

A cheese selection from Josiane Deal, Lou Canesteou
Rovethym (goat, Provence) Chèvre Dioise (goat, Provence)
Rove Fermier (goat, Provence) Trois Cornes (goat, Loire Valley)

Homemade Multigrain Sourdough Bread

Individual Meringues With Pomegranate Sorbet
Lemon-Vanilla-Pomegranate Sauce

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

Techniques and menu:

Chanteduc Olive and Caper Tapenade

Soupe au Pistou : Provençal Vegetable Soup with Fresh White Beans
With Classic Pesto Sauce

Chanteduc Grape, Olive Oil, Buttermilk, and Polenta Cake
Chestnut Honey and Buttermilk Sorbet

Prepare:
Galette dough for Monday dinner
Rosemary Sorbet for Monday dinner

Wine:
Tavel Rosé Domaine Mordorée La Dame Rousse2015
65% Grenache, 15 % Clairette, Bourboulenc, Syrah, Cinsault
Importer: Kysela Père et Fils

 

 

Monday dinner

Evening class and dinner 7-10:30pm*

Evening wine talk

Menu:

Seared Côte-de-Boeuf
Aioli
 “Cold” Fry Frites
Compound Butters/Tarragon Chimichurri

Salad of Figs, Melon, Grapes, Walnuts, Cured Duck Breast, and Greens

Sheep’s Milk from the Basque region :
Napoleon & Régalis
with Patricia’s Homemade Cherry Jam

Apple and Rosemary Galette
Rosemary Sorbet

Prepare:
Roasted Ronde de Bordeaux Figs
with Roasted Fig Sorbet
for Tuesday Lunch

Wine:
Côtes-du-Rhone Rouge Rasteau 2015
Escaravailles Heritage 1924
100% Grenache
Importer: Jeff Wellburn 212 247 2252 www.jeffwelburn.com

 


Tuesday

Morning market tour in Vaison la Romaine 9:30am*

Cooking class and lunch at Chanteduc 11:30am*

Menu:

Steamed Zucchini Blossoms Stuffed with Ricotta and Herbs
 
Pan-Fried Monkfish with Parmesan and Polenta
Aïoli

Couscous Salad with Fresh Herbs

Roasted Ronde de Bordeaux Figs
with Roasted Fig Sorbet

Wine:
Côtes-du-Rhone Blanc 2015
Escaravailles Galopine
Roussanne, Marsanne, Viognier
Importer: Jeff Wellburn 212 247 2252 www.jeffwelburn.com

 

 

Tuesday dinner

Evening class and dinner 7-10:30pm*


Knife-Sharpening Class
Cooking Class and Dinner

Menu:

Steamed Turbot with Lemongrass, Snow Peas, Spinach and Shiso Chiffonade

Cavaillon Melon and Feta Salad

Cheeses:
Bethmale Chèvre (goat, Pyrènèes), Saint Felicien Fermier (cow, Provence)

Pear, Honey, and Lemon Cake
Pear Sorbet

Wine:

Lirac Blanc Domaine de la Mordorée 2015
Viognier, Roussanne, Marsanne, Grenache Blanc, Clairette
Importer : Kysela Père et Fils

PREPARE FOR THURSDAY LUNCH:
Pork Sausage for Pizza

Almond and Polenta Cookie Cake
Lemon Verbena Sorbet

 


Wednesday

Wine Tasting in Gigondas
 with sommelier Hugo from L’Oustalet 10.45am–4pm*

We tasted:

Pierre Amadieu Grand Romane 2014
Côtes-du-Rhône white
100% Clairette
aged in old oak
Importer: Total Wine & More 301 795 1000
www.totalwine.com

Alain Ignace2013
Vacqueyras white
Roussanne, Clairette, Viognier, Bourboulence
No known importer

Eddie Feraud Chateauneuf-du-Pape 2014
99% Grenache
Elegant, Burgundy-like
J & J Importers 248-528 9463
www.jjimporters.com

Pierre Gonin
Saint-Joseph 2014
100% Syrah
Hugo’s Favorite Winemaker!
Olives, violets, blood, stone
Kermit Lynch Wine Merchant
www.kermitlynch.com

Moulin de la Gardette Gigondas 2013
Grenache, Syrah, Cinsault
Rougher, denser, deep nose, firm
Importer: K and L Wine Merchants 650 364 8544
www.klwines.com


Les Bosquet des Papes Chateauneuf-du-Pape 2009
A la Gloire de Mon Grandpere
98% Grenache
Importer: Alain Junguenet
www.winesoffranceinc.com


Lunch


L’Oustalet
Place du Village
84190 Gigondas
Tel: 04 90 65 85 30
With chef Laurent Deconinck

Menu:

Laurent’s Bouillabaisse:
Rascasse (Scorpion Fish, rockfish family), Saint Pierre (John Dory), Rougets Barbets (Rd Mullet, rockfish family), Grondins (Red Gurnard, mullet family), and Langouste (Rock Lobster) with Rouille (Red Pepper and Saffron Aïoli), Soup and Grilled Bread

Les Chèvres du Barroux de Monsieur Leroy-Berger
En “Trois Maturités” Frais, Crémeux et Sec

Tarte Inversée Ananas
aux Deux Citron
Upside-Down Pineapple Tart with Lemon Curd

Wines:

Domaine Miraval in Magnum
Côtes-de-Provence Rosé
Cinsault, Grenache, Syrah, Rolle
Importer : Vineyard Brands
www.vineyardbrands.com

 

~ DINNER FREE ~


Thursday

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


10 AM: CLASS AND LUNCH AT CHANTEDUC
 
An Olive Oil Tasting of Four International Selections  

Demonstration: Plum Sauce and Plum Semifreddo

Menu:

Homemade Pizza Day!

Almond and Polenta Cookie Cake
Lemon Verbena Sorbet 

Prepare for Friday lunch:
Plum Semifreddo
With Plum Sauce

Wine:
Côtes-du-Rhone Rouge 2015
Saint Préfert
Clos Beatus Ille
85% Grenache 15% Cinsault
Importer : Daniel Johnnes Wines


~ DINNER FREE ~

 

 

~ DINNER FREE ~


Friday

Cooking class and lunch at Chanteduc 9:30am–2:30pm*

Menu:

Pissaladière: Onion, Anchovy and Black Olive Tart

Local Farm Chicken Roasted in the Wood Oven

Sauce Verte: Green Sauce with Herbs, Anchovies & Capers
 
Spicy Tomato Marmalade

Potato Salad with Spring Onions, Capers & Mint

Chunky Ratatouille    

A Cheese Assortment:
Boucanier (goat, smoked, Provence) Le Marechal (cow, Switzerland)
 Brebis Doux (sheep, Provence)

Plum Semifreddo with Plum Sauce

Wine:
Côtes-du-Rhône Rouge Clos Chanteduc 2012
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon

 

~ DINNER FREE ~

 

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

 


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

 

BEST TASTE OF THE WEEK:
** Grape Cake
** Chimichurri and Tomato Marmalade
** Semifreddo
Turbot
Beef with Chimichurri
Artichoke Pizza
Friday Chicken
Fig Ice Cream
Tomato Marmalade
Frites
 

TAKEAWAYS:

Don’t be intimidated!
Fresh ingredients!
Simple prep with love!
You can always recover!
Friendship!
Sweating!
Make your own vanilla
Fixing failed mayonnaise
Pasta pot for stocks