Cooking in Provence Sample schedule

 from June 2018


SUNDAY

'WELCOME TO CHANTEDUC' DINNER 7-10.30pm*

 

Menu

Champagne
Côte de Val Vilaine
Blanc de Noirs 100% Pinot Noir
Cédric Bouchard  /  Importer : Polaner Selections 914 244 0404

Aperatif trio:
Cucumber, Smoked Salmon, Salmon Rillettes, "Caviar"  
Duck Breast, Foie Gras, Fig Confit
Dates Stuffed with Almonds


Chilled Zucchini and Basil Velouté

Provençal Lamb Daube with Mushrooms, Black Olives, and Oregano   /   Epeautre Risotto

Chanteduc Salad: Local Greens, Sorrel, Tarragon, Parsley, Oregano, Fennel Fronds, and Cilantro
Dressed with Classic Vinaigrette

A selection from cheese merchant Josiane Deal, Fromagerie Lou Canesteou:
Saint Félicien Fermier (cow, Provence)   /  Pavon Marbré (goat, Provence)   /    Manchego (Sheep, Spain) 

Homemade Multigrain Sourdough Bread

Lemon Semifreddo with Crushed Local Strawberries

Wine:
Côtes-du-Rhône Rouge Clos Chanteduc 2013
    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 Parmesan

A sheep’s milk cheese selection from cheese merchant Josiane Deal, Fromagerie Lou Canesteou 
Napoleon (sheep, Basque region)    /   Régalis (blue cheese, sheep, Basque region) 

Apricot and Almond Clafoutis /  Frozen Sheep’s Milk Yogurt

Prepare

Raspberry Panna Cotta with Crushed Raspberries for Tuesday lunch

Wine

Domaine de la Mordorée Tavel 2017
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

Seared Asparagus with Rosemary and Bay Leaves  

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

Raspberry Panna Cotta with Crushed Raspberries

Wine

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


Wednesday

Wine Tasting with expert Hugo Boulay and lunch in Gigondas
 10.45am–4pm*

We tasted:

Châteauneuf-du-Pape Blanc 2014
Domaine de la Janasse
40% Grenache Blanc, 30% Clairette, 30% Roussanne
Importer: Eric Solomon

Châteauneuf du Pape Blanc 2015
Château de Beaucastel
70% Roussanne, rest Grenache Blanc, Picpoul, Clairette
Importer: Vineyard Brands

Châteauneuf-du-Pape Rouge
Domaine Charvin
Mainly Grenache
Importer: Weygandt-Metzler

Châteauneuf-du-Pape Rouge 2012
Domaine Pierre André 
Mainly Grenache, also Cunoise, Mourvèdre
Importer: Martine's Wine

Châteauneuf-du-Pape Rouge 2007
Château de Beaucastel
Grenache, Syrah, Mourvèdre, Cunoise, Muscardin, Vaccarèse, Picpoul Noir, Terret Noir
Importer: Vineyard Brands

 

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

 


Thursday

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

Menu

Chilled Cucumber-Yogurt Soup

Socca: Chickpea Flour Crêpes

Green Bean and Pesto Salad

Minted Pea Salad

Hummus: Chickpea and Sesame Dip

Rare-Roasted Beef with Rosemary, Mint, and Tarragon

A cheese selection from cheese merchant Josiane Deal
Fromagerie Lou Canesteou
Le Marechal (cow, Switzerland)  /   Aged Comté (cow, Savoie) 
 

Ginger and Almond Bars   /   Rosemary Sorbet

Prepare Rhubarb-Berry Compote for Friday lunch
 

Wine

Châteauneuf-du-Pape Blanc 2016
Domaine de la Janasse
40% Grenache blanc, 30% Clairette, 30% Roussanne
Importer: Eric Solomon

Châteauneuf-du-Pape Blanc
Domaine de la Janasse 2015
40% Grenache blanc, 30% Clairette, 30% Roussanne
Importer: Eric Solomon

Châteauneuf-du-Pape Blanc
Domaine Raymond Usseglio 2016
100% Roussanne
Importer: Langdon-Shiverick

Châteauneuf-du-Pape Rouge
Domaine de la Solitude 2013
Mostly Grenache, 20% Syrah, 10% Cinsault
Importer: Langdon-Shiverick


Friday

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

Olive Oil Tasting

 

Menu

 

Pissaladière: Onion, Anchovy and Black Olive Tart

Fresh White Beans with Basil Sauce

Local Farm Guinea Hen Roasted in the Wood Oven

Sauce Verte: Green Sauce with Herbs, Anchovies, and Capers

Potato Salad with Spring Onions, Capers, and Mint

Chunky Ratatouille

 A Pair of Current Favorite Cheeses:

Sechons de Provence (goat, Provence)   /    Rondins Chataigne (goat, Provence) 

Rhubarb-Berry Compote   /   Fresh Lemon Verbena Sorbet  

 

Wine

Vacqueyras Blanc
Roucas Toumba Les Prémices 2016
Marsanne and Roussanne
Importer: Galaxy Wine Co Portland

Côtes-du-Rhône Rouge
Clos Chanteduc 2014
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon

 

 

* 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

**Soupe au Pistou
Couscous Salad
Ginger-Almond Bars
Monkfish
Coco Blanc: White Beans with Pesto
Pea and Mint Salad
Pintade: Roasted Guinea Hen
Rhubarb-Strawberry Compote
Rosemary Sorbet

Student Takeaways

Mise en place
Use more herbs
Make more soups
I am going to cook!