Cooking in Provence Sample schedule
from June 2019
SUNDAY
'WELCOME TO CHANTEDUC' DINNER
7-10.30pm*
Menu
Champagne
Roses de Jeanne “Val Vilaine”
Blanc de Noirs 100% Pinot Noir
Cédric Bouchard
Importer : Polaner Selections 914 244 0404
Little Bites:
Buckwheat Blini Coins, Truffle Butter, Fresh Australian Black Truffles
Perline Bufala and Australian Black Truffle Slices
Zucchini and Fresh Basil Velouté
Four-Hour Braised Leg of Lamb / Spiced Yogurt / Corn and Rice Couscous /
Herb Salad / Homemade Harissa
Oven-Roasted Peppers with Tomatoes, Garlic, Capers, and Olives
Hummus
Chanteduc Salad:
Mesclun, New Zealand Spinach, Sorrel, Tarragon, Parsley, Oregano, Fennel Fronds,
and Cilantro, dressed with Classic Vinaigrette
From cheese merchant Josiane Deal, Fromagerie Lou Canesteou:
Truffled Brillat-Savarin
Amazing All-Grain Bread
Focaccia
Apricot, Cherry, and Almond Compote
Raspberry Sorbet
Wine:
Côtes-du-Rhône Rouge Clos Chanteduc 2009
Grenache, Syrah, Mourvèdre
Importer : Avante-Garde Wines
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 Parmesan
From cheese merchant Josiane Deal, Fromagerie Lou Canesteou:
Truffled Romans (Cow’ Milk Cheese, the Drôme)
Cherry, Polenta, and Olive Oil Cake
Raspberry, Orange, and Lemon Sorbet
Prepare
Rhubarb-Berry Compote
Amazing All-Grain Bread
for Tuesday lunch
Wine
Domaine des Escaravailles
Le Ponce Côtes-du-Rhône Blanc
Roussanne, Marsanne, Grenache Blanc
No Known Importer
Tuesday
Morning market tour in Vaison la Romaine
9am*
Cooking class and lunch at Chanteduc
11:30am*
Menu
Braised Asparagus with Ventreche and Parmesan
Zucchini Blossoms Stuffed with Goat Cheese and Herbs
Monkfish with Parmesan and Polenta / Aïoli: Spicy Garlic Mayonnaise /
Herbed Couscous Salad / Heirloom Tomato Salad with Basil and Chanteduc Olive Oil
Cheese: Vieux Comté Aged 36 months (cow, Savoie)
Rhubarb-Berry Compote
Lemon Zest and Lavender Honey Sorbet
Wine
Domaine Santa Duc Les Grands Calcaire Côtes-du-Rhône Blanc
Grenache Blanc, Clairette, Ugni Blanc, Bourboulenc, Picpoul, Viognier
Importer: Martine’s Wines
Wednesday
Wine Tasting in Gigondas at Domaine Santa Duc with Benjamin and Yves Gras
Lunch at L’Oustalet, Gigondas
with chef Laurent Deconinck
Laurent’s Bouillabaisse:
Rascasse (Scorpion Fish, rockfish family)
Saint Pierre (John Dory)
Rougets Barbets (Red Mullet, rockfish family)
Grondins (Red Gurnard, mullet family)
Langouste (Rock Lobster)
served with Rouille (Red Pepper and Saffron Aïoli) and Grilled Bread
Thursday
Cooking class and lunch at Chanteduc
10.30am-2.30pm*
Menu
Socca: Chickpea Flour Crèpes
Beet and Mache Salad with Goat Cheese Tartines
Joël Robuchon's Fish Carpaccio
A favorite goat’s milk cheese from Fromagerie Lou Canesteou:
Bethmale Chèvre with Timut Pepper
Ginger & Almond Bars / Fresh Ginger Sorbet
Prepare
Delice au Chocolat
Focaccia
for Friday Lunch
Friday
Cooking class and lunch at Chanteduc
10am–2:30pm*
Olive Oil Tasting
Menu
Yveline’s Radish Leaf Soup
Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil
Chicken with Black Garlic Butter, Roasted in the Wood Oven
Chimichurri Sauce
Potato Salad with Spring Onions, Capers, and Mint
Spring Pea and Mint Salad
Provençal Summer Gratin: Eggplant, Zucchini, Tomatoes
A sheep’s milk cheese selection from cheese merchant Josiane Deal,
Fromagerie Lou Canesteou:
Napoleon (sheep, Basque region)
Régalis (blue cheese, sheep, Basque region)
Focaccia
Delice au Chocolat / Peach, Raspberry, and Citrus Sorbet
Wine
Côtes-du-Rhône Blanc
Le Clos du Caillou 2017
75% Grenache, 25% Mourvèdre
Importer: North Berkeley Wine Imports
Côtes-du-Rhône Rouge
Le Clos du Caillou 2017
97% Clairette, 3% Grenache Blanc
Importer: North Berkeley Wine Imports
* 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
**Chicken with Black Garlic
Four-Hour Lamb
Hummus
Pistou
Monkfish
Truffled Brilliat Savarin
Harissa
Chimichurri
Hand Pesto
Aioli
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:
Braising asparagus
Sweating
Great raw tomatoes
Summer Savory