French Country Classics
If you love French dishes, you will thoroughly enjoy these recipes that represent the regional diversity of French country cooking and highlight the ingredients that are the foundation of this elemental cuisine. From the firm, savory lentilles du Puy that accompany many meat courses in the Auvergne to the raw garlic and fresh basil enlivening a classic Provencal soupe au pistou, the building blocks of these rustic dishes express in a direct, gratifying way a singular sense of place.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Adult classes are designed for students 16 years of age or older.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Recipes:
- Salade de Fromage de Chevre (Goat Cheese Salad)
- Lentilles du Pay (French Green Lentils)
- Poulet Roti (Roasted Chicken with Sage and Garlic)
- Gratin Dauphinois (Potatoes Gratin)
- Clafoutis (Rustic Cherry Tart)
- Sample Recipes:
- Soupe au Pistou (Vegetable Soup with Basil)