Cooking in Provence Sample schedule

 from June 2015


SUNDAY

'WELCOME TO CHANTEDUC' DINNER

7-10.30pm*

Menu:

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

Toasted Pumpkin Seeds
Chanteduc Black Olives with Rosemary
Dates Stuffed with Almonds and Fleur de Sel
Individual Goat Cheese and Onion Gratins

Yveline’sChilled Cucumber, Avocado, and Cilantro Soup
With Avocado Sorbet

Caponata

Slow-Cooked Lamb Shoulder
with Lemons, Olives, Cumin and Cilantro
Epeautre Risotto
Homemade Harissa

Chanteduc Salad: Arugula, Sorrel, Tarragon, Parsley, Oregano, Fennel Fronds, and Cilantro
Dressed with Lemon and Olive Oil Dressing

 


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 Light Basil Puree, Gruyère and Parmesan

Individual Cherry Clafoutis
Sheep’s Milk Yogurt and Honey Sorbet

Prepare:
Raspberry Panna Cotta for Tuesday dinner
Galette dough for Monday dinner

Wines:
Tavel Mordorée La Dame Rousse 2014
Grenache, Syrah, Clairette, Cinsault
Importer: Kysela Père et Fils

Lirac Blanc
La Reine de Bois Blanc 2014
Grenache Blanc, Viognier, Roussanne, Marsanne, Picpoul
Importer: Kysela Père et Fils

 

Monday dinner

Evening class and dinner 7-10:30pm*

Evening wine talk

Menu:

Zucchini & Basil Soup

Seared Steak
“Cold” Frites
Seared Shiitake Mushrooms

Sheep’s Milk from the Basque region :
Napoleon & Régalis

Apricot Galette
Apricot Sorbet

PREPARE:
Lemon Verbena Sorbet
and Almond Cookie Cake
 for Tuesday Lunch

Wines:

Saint Préfert Côtes-du-Rhône Rouge Clos Beatus Ile 2013
    85% Grenache,  15% Cinsault    
Importer: Daniel Johnnes Wines  

 


Tuesday

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

Menu:

Zucchini Blossoms Stuffed with Goat Cheese and Herbs
 
Monkfish with Parmesan and Polenta
Beurre Blanc
Green Salad from the Market  

Lemon Verbena Sorbet
Almond Cookie Cake

Prepare:
 Raspberry Panna Cotta for Dinner

 

Tuesday dinner

Evening class and dinner 7-10:30pm*


Knife-Sharpening Class
Cooking Class and Dinner

Special Guest
Josiane Deal Meilleur Ouvrier de France
From Cheese shop Lou Canesteou, Vaison-la-Romaine

Menu:

Braised Asparagus with Rosemary and Bay Leaves

Turbot with Lemongrass, Peas, Spinach, and Kaffir Lime Powder

Josiane’s Selection of Varied Cheeses:
Bethmale Chèvre (goat, Savoy), Saint Felicien Fermier (cow, Provence), Trois Cornes (sheep, Provence)
 
Raspberry Panna Cotta
With Raspberry Puree

Prepare for Thursday lunch:
Cavaillon Melon Sorbet
Cavaillon Melon Soup
Pork Sausage for Pizza

Wine:

Patrice Magni
White Châteauneuf-du-Pape 2011
100% Roussanne
No Known American Importer


Wednesday

Special red Châteauneuf-du-Pape Wine Tasting in Gigondas 10.45am–4pm*

Lunch:
L’Oustalet
Place du Village
84190 Gigondas
Chef: Laurent Deconinck

~ DINNER FREE ~



Thursday

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

Olive oil tasting of three local selections  

Menu:

Homemade Pizza Day!

Cavaillon Melon Soup
Cavaillon Melon Sorbet

Prepare for Friday lunch:
Cocoa & Honey Squares
Buttermilk and Honey Sorbet

Wines:

Miraval
Côtes-de-Provence Rosé
Cinsault, Grenache, Syrah, Rolle
Importer : Vineyard Brands

Vinsobres Rouge
Domaine Chaume Arnaud 2011
Grenache, Syrah, Cinsault, Mourvèdre
Importer: Michael Skurnik  

 

~ 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, and Capers

Potato Salad with Spring Onions, Capers, and Mint

Green Bean, Artichoke, and Asparagus Salad with Hazelnuts and Hazelnut Oil Vinaigrette    

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

Cocoa and Honey Squares
Buttermilk and Chestnut Honey Sorbet

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.