COOK & DINE - French Classics South of France

SOUTH OF FRANCE

Cook & Dine Experience

At Roving Larder, we offer a unique and enjoyable cooking class where you can immerse yourself in the art and beauty of Provencal cuisine. Our expert chefs will guide you through traditional culinary techniques from the South of France, allowing you to create a luscious feast evolving around the beloved Casserole au Pastis.

It's a fun and delicious experience that will leave you with new skills and a memorable culinary adventure. Join us at Roving Larder and discover the flavors of Provence!

 Hands-on and demonstration

The structure of this well-rounded culinary program balances two fundamental approaches to learning in the
kitchen: open forum cookery demonstrations, and all-inclusive hands-on cooking, 

ITINERARY

Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we'll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.

Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu dinner, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! ... and raise any remaining questions you may have too.

TECHNIQUES

At Roving Larder, we offer a variety of techniques that will enhance your culinary skills. In this class, we will cover a range of them including:

1- rubbing-in.  Process of rubbing cold butter in flour until it looks crumbly to coat it with fat and avoid the overdevelopment of gluten. Makes a short pastry crumble.

2- Browning/caramelizing. A chemical reaction between fats and sugars creates browned food with its distinctive flavor.

3- Stewing. A moist heat, slow cooking method, where small uniform pieces of meat and/or vegetables are cooked in sauce.

4- Caramelizing (with sugar). Browning of sugar for the resulting sweet nutty flavor and brown color.

5- oven baking and toasting, etc.

These techniques will help you create delicious dishes with unique flavors and textures.

SAMPLE MENU

At Roving Larder, we take pride in offering a diverse and delicious menu that showcases the best of French cuisine.

One of our popular entrees is the Niçoise Salad, a colorful and refreshing salad originating from the French Riviera town of Nice. This salad is composed of tuna, eggs, olives, tomatoes, green beans, cos lettuce, and anchovy fillets creating a harmonious blend of flavors. Served with oven-baked sourdough bread croutons.

Followed by a heartier option, Casserole au Pastis, a rich and flavorful stew highlighting melt-in-your-mouth chicken cooked in a fragrant sauce that will transport you to Provence with every mouthful. This dish is served with a Provençale Ratatouille and Saffron Rice, creating a satisfying and comforting meal that will leave you craving for more.

To end your meal on a sweet note, we offer our Pear Tatin,a caramelized pear tart baked with a pastry top and then inverted for serving. It is accompanied by a delightful Rosemary Coulis, adding a unique and aromatic twist to this classic dessert.

We hope this gives you a taste of the culinary delights that await you at Roving Larder. We look forward to welcoming you and providing you with a memorable dining experience.