Cooking in Provence Sample schedule

 from OCTOBER 2017


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

Sautéed Dates with Almonds and Fleur de Sel

Homemade Ricotta, Pesto, and Tomato Marmalade

Magic Mushroom Soup

Four-Hour Braised Lamb Shoulder with Star Anise and Cumin / Homemade Harissa  /  Epeautre Risotto

Chanteduc Salad: Arugula, Sorrel, Tarragon, Parsley, Oregano, Fennel Fronds, and Cilantro / Chanteduc Vinegar and Oil Vinaigrette

A selection from cheese merchant Josiane Deal, Fromagerie Lou Canesteou:

Bethmale Chèvre (goat, Pyrénées), Trois Cornes (goat, Loire Valley)

Homemade Multigrain Sourdough Bread

Roasted Figs and Roasted Fig Sorbet

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

Slices of Italian Pecorino cheese with Chanteduc Grapes

Pear, Honey, and Lemon Cake  /  Sheep’s Milk Yogurt and Chanteduc Honey Sorbet

Prepare:
Raspberry Panna Cotta with Crushed Raspberries for Tuesday lunch

Wine:
Domaine de la Mordorée Tavel 2016
Grenache, Clairette, Syrah, Cinsault, Bourboulenc
Importer: Kysela Père et Fils

 

 

 


Tuesday

Morning market tour in Vaison la Romaine 9am*

Cooking class and lunch at Chanteduc 11:30am*

Menu:

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

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

Raspberry Panna Cotta with Crushed Raspberries

Prepare:

Lemon Ice Cream and Rustic Pastry Dough for Thursday lunch

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

 

 

Tuesday dinner

Bistro Du'o in Vaison La Romaine's medieval village

 


Wednesday

Wine Tasting and lunch in Gigondas
 10.45am–4pm*

We tasted:

Châteauneuf-du-Pape
Domaine de la Janasse 2016
Grenache Blanc, Picpoul de Pinet, Clairette
Importer: Eric Solomon 

Châteauneuf du Pape Blanc
Château du Beaucastel 2014
70% Roussanne, rest Grenache Blanc, Picpoul, Clairette
Importer: Vineyard Brands

Châteauneuf-du-Pape Rouge
Domaine du Clos du Caillou “Les Quartz” 2013
85% Grenache 15% Syrah
Importer: North Berkeley Wine

Châteauneuf-du-Pape Blanc
Domaine de Marcoux 2012
80 % Grenache, 40% 5% Syrah, 10% Mourvèdre, 5% Cinsault
Importer: Solomon

Châteauneuf-du-Pape Rouge
Pegau 2011
85% Grenache 9% Syrah, 4% Mourvèdre, 2% other  
Importer: Dan Kravitz

 

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 (Red Mullet, rockfish family), Grondins (Red Gurnard, mullet family), and Langouste (Rock Lobster) with Rouille (Red Pepper and Saffron Aïoli), Soup and Grilled Bread

La Fig Badiane: Thin Slice Cooked Fennel, Sliced Fresh Figs, Cream, Star Anise

Wines:

Vacqueyras Blanc Clos de Cazaux
70% Clairette 30% Roussanne
Importer: Latimer Vineyards

Magnum Vacqueyras Blanc Les Ondines “Passion” Vacqueyras Blanc
Viognier, Grenache Blanc
Importer: Edward Addiss 703-333-2853

Magnum Clos de Tourelles 2011
100% Grenache, 100-year old vines
Importer: Vineyard Brands

Maury Blanc 2012
Mas Amiel Doux Vintage Blanc
100% Grenache Gris
Importer: Vinovia Wine Group

 

~ DINNER FREE ~


Thursday

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

Socca: Chickpea Flour Crêpes

Roman Fried Artichokes

Seared Rib-Eye Steak  /  Tarragon Chimichurri

Cold Fry “Frites”

Homemade Focaccia

Chanteduc Grape, Olive Oil, Polenta, and Buttermilk Cake  /  Lemon Ice Cream

Prepare: Lemon Verbena Sorbet and Rustic Pastry for Friday Lunch 

Wine:
Escaravailles La Boutine 2014
Cairanne
Le Clos du Caillou Les Safres 2012
100% Grenache 80-year-old vines
No known importer

 

~ DINNER FREE ~


Friday

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

International Olive Oil Tasting of Seasonal Oils   

 

Menu:

Pissaladière: Onion, Anchovy and Black Olive Tart

Local Farm Guinea Hen Roasted in the Wood Oven

Sauce Verte: Green Sauce with Herbs, Anchovies & Capers

Potato Salad with Spring Onions, Capers and Mint

Chunky Ratatouille

Seared Chicken Hearts and Livers with Fresh Thyme

 A Pair of Current Favorite Cheeses:
Le Marechal (cow, Switzerland) 
Tomme aux Fleurs (cow, Savoie)

Galette aux Trois Pommes  /  Lemon Verbena Sorbet

Wine:
Côtes-du-Rhône Rouge: Clos Chanteduc 2008
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 times.

 


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

 

BEST TASTE OF THE WEEK:
** Steak Frites
**Magic Mushroom Soup
Rataouille
Lemon Verbena Sorbet
All the sorbets
Potato Salad
Pissaladière
Steak with Chimmichurri
Three Apple Galette with Roasemary and Lemon Verbena Sorbet

STUDENT TAKEAWAYS:

Take time and care with what we do in the kitchen
Love Patricia’s simplicity
Cooling off scrambled eggs on ice
Simplicity impresses people: I forgot that
Love Patricia’s simplicity
Always set a beautiful table
Remember mis en place!
When I am organized I lose my anxiety
Surround yourself at the table with those you love!