French Provincial Cooking: in this new class, you will each week learn about recipes and foods from different regions of France. Regions this term include Orléanais, Lorraine, Corsica, Auvergne, Quercy, Charantes and Paris
French Provincial Cooking: 7.10 PM to 9.25 PM . Starting: 05 February 2003
Course Code N º 1033 G . Teacher: Mr L. Villoing
Cost $ 180 (9 sessions) ingredients extra from week 2
French Regional Cooking (Menu sample)
Week 1: Orléannais
(Cooking demonstration and five course meal only)Potage Cultivateur
Chicken Fricassée Orléannaise Style
Sautéed Salsifis
Orléannaise style Potatoes
Pithivier Almond Cake
Week 2: Orléannais (
from week 2 to 9 all classes are practical and food taken home)Potage Cultivateur
Chicken Fricassée Orléannaise Style
Sautéed Salsifis
Week 3: Orléannais
Venison Sausages with Onions and Tomato Sauce
Orléannaise style Potatoes
Pithivier Almond Cake
Week 4: Lorraine
Quiche Lorraine
Beef Paupiette Lorraine Style
Baby Potatoes with Fine Herbs
Week 5: Corsica
Corsican Style Chicken
Oven Baked Jasmine Rice with Capsicum
Stuffed Crepes with Chestnuts
Week 6: Auvergne
Auvergnate Style Soup
Brayaude Omelet
Sautéed Green Cabbage
Week 7: Quercy
Catalane Style Lamb Steak
Etuvé Peas
Plums Claffoutis
Week 8: Charantes
Charantes Style "Mouclade"
Daube of Beef Charantaise
Baked Potatoes with Chives
Week 9: Paris
Filet of Perch Bercy Style
Grelot Potatoes
"O
péra" Cake [Home] [Contents] [Classes] [Timetable] [School Information] [Special Events] [Enrolment] [Getting There]