Thanks to a mild climate and the Mediterranean sea, food in the South of France is prepared using an incredible range of fresh ingredients. Marseille is well known for bouillabaisse and Nice for pisaladierre and ‘salade nicoise’. Southern French desserts typically incorporate fruits, nuts, olive oil and even lavendar. You will prepare a three course meal which will be enjoyed with French wine.
- Pistou Provençal with fennel, courgette, broad beans and basil
- Provençal chicken with tomatoes, artichokes and green olives
- Tian de legumes
- Fougasse aux olives noires (a bread with olives) – demonstration
- Gâteau aux abricots (apricot cake) – demonstration