Cooking in Provence Sample schedule

 from June 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 almond and fleur de sel

Ricotta, Pesto, and Tomato Marmalade

Zucchini and Basil Velouté

Provençal Lamb Daube with Mushrooms, Black Olives and Oregano, served withEpeautre Risotto

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

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

Bethmale Chèvre (goat, Pyrénées), Saint Félicien Fermier (cow, Provence), Trois Cornes (goat, Loire Valley)

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

Homemade Multigrain Sourdough Bread

Cherry Semifreddo, Individual Meringues and Cherries in Eau de Vie

Côtes-du-Rhône Rouge Clos Chanteduc 2009
    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
with Light Basil Puree, Gruyère and Parmesan

Summer Peach Clafoutis
Sheep’s Milk Yogurt and Chanteduc Honey Sorbet

Prepare:
Crushed Raspberry Panna Cotta with Crushed Raspberries
for Tuesday lunch

Wine:
Tavel Rosé Domaine Mordorée La Dame Rousse 2015
65% Grenache, 15 % Clairette, Bourboulenc, Syrah, Cinsault
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 Chanteduc Oil

Prepare Sausage for Tuesday Dinner

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

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

 

 

Tuesday dinner

Meet at Chanteduc 7pm for pizza party!

Menu:

Instant, No-Knead Pizza Dough
Homemade Pork and Fennel Sausage
Pizza with Artichoke Cream, Marinated Artichokes, Homemade Fennel
Sausage, and Mozzarella

Seasonal Fruits Galore!

Wine:

Côtes-du-Rhône Rouge Clos Chanteduc 2009
Grenache, Syrah, Mourvèdre
Importer : Eric Solomon

 


Wednesday

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

We tasted:

Châteauneuf-du-Pape Blanc 2015
La Roquette
Importer: Kermit Lynch

Châteauneuf-du-Pape Rouge
Domaine Eddie Ferraud 2014
Importer: J+J Importers, www.jjimporters.com

Châteauneuf-du-Pape Rouge
Domaine de la Janasse Cuvée Chaupin 2012
Importer: Eric Solomon

Châteauneuf-du-Pape Rouge
Domaine Piedlong 2011
Importer: Kermit Lynch
 

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

La Brousse Fraîche “au naturel”
(fresh Ricotta-like sheep’s milk cheese)
Extra-virgin olive oil, local lemons, and chives

La Cerise Noire du Mont Ventoux Poêlée,
Sorbet Chocoat-Réglisse

(Black Cherries from Mont Ventoux with Chocolate-Licorice Sorbet) 
 

Wines:

Domaine Miraval

Vacqueyras Blanc
Domaine de Cazeau
Roussanne & Viognier
 

~ DINNER FREE ~


Thursday

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

Roman Fried Artichokes

Seared Rib-Eye Steak, Tarragon Chimichurri

Cold Fry “Frites”

Quick-Seared Padrone Peppers

Lemon Verbena and Rosemary-Poached Apricots
With Almond Crumble

Prepare: Semifreddo for Friday Lunch

Wine:
Magnums
Châteauneuf-du-Pape
Le Clos du Caillou Les Safres 2012
 95% Grenache, 5% Others
Importer: North Berkeley Imports 
 

~ DINNER FREE ~


Friday

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

International Olive Oil Tasting of Seasonal Oils   

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 & Capers

Potato Salad with Spring Onions, Capers and Mint

Chunky Ratatouille

Seared Chicken Hearts and Livers with Fresh Thyme

A Selection of Current Favorite Cheese:
Le Marechal (cow, Switzerland)
 Pigouille (sheep, Provence)
Tomme aux Fleurs (cow, Savoie)
Régalis (sheep, Basque)

Lemon Semifreddo with Seasonal Berries

Wine:
Côtes-du-Rhône Rouge Clos Chanteduc 2010
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:
** Soupe au Pistou
Aioli
Green Sauce
Potato Salad
Frites
Tapenade
Raspberry Panna Cotta

TAKEAWAYS:

Don’t be intimidated, be confident
Cook with friends
Trust your instincts
Simplicity with style
Use more garlic

Prettiest dish: Zucchini blossoms with chive tie!