Take a guided tour through the Aix-en-Provence daily food market with Chef Kathy and purchase the freshest ingredients to prepare your day’s meal. In a private kitchen, just a few minutes from the market, you’ll make a full three-course meal with those ingredients. Your meal will include a starter, main dish with vegetable side, and dessert, with wine. This is an all-day class where you’ll learn and practice many cooking skills and techniques. Classes are limited to a maximum of 6 people to ensure that everyone gets individual attention and a truly hands-on experience.
During the market tour, you’ll learn how to shop like a local as Chef Kathy shows you the best the market has to offer. A Provencal market is one of those things you really must enjoy during your vacation. The bright and bold colors of Provence and its markets are on full display. As varied as the colors are, so are the scents that fill the air. At the end of your walk through Aix’s daily market, you’ll be inspired to create delicious dishes with these ingredients. Take this class, and a fabulous market-to-table meal is on its way.
DETAILS & PRICING
Class Schedule: Every Wednesday from 10:00am – 5:00pm
Price: $130 per person
Includes: One-hour market tour with tastings, cooking class with a full three-course meal, a buffet of appetizers from the market to sample while we cook, wine with the meal and booklet of recipes from class.
Class size: Minimum 2 people and maximum 6 people per class
All classes are conducted in English
~ Sample Spring Menu ~
Carrot soup with home-made croutons
Navarin d’Agneau with Artichokes Barigoule (Spring lamb stew with artichokes stewed in a Barigoule sauce)
Tart aux Fraises (Classic Strawberry Tart)
~ Sample Summer Menu ~
Mille Feuille of Tomatoes, Mousselline of Chevre Frais and Herbs with a Basil Vinaigrette
Veal a la Provencale with a Tian of Summer Vegetables or Sea Bream in Papillote on a bed of Mussels in Pastis
Chocolate Moelleux (dense almost molten cake) with two sauces Chocolate and Salted butter Caramel or Tart aux Framboises (Classic Raspberry Tart)
~ Sample Fall Menu ~
Poached Egg on a bed of Sauteed Wild Mushrooms and a Madiera Sauce
Daube a la Provencale with Gratin Dauphinois (Provencal beef stew with potatoes gratin)
Chocolate and Pear Charlotte
HOW TO BOOK
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