£180.00 Per Person
Time: 10:00am - 4:00pm
Course Type: Full Day Courses
If the course date you require is sold out, please email karen@rutlandcookeryschool.co.uk to be placed on our waiting list.
French Mediterranean - the Food of Provence
Fondly referred to as the ‘cuisine of the sun’ Provençale food is characterised by fresh seasonal ingredients like tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs. As you might expect, fish too, features strongly.
While the day’s menu may change with the seasons and availability of ingredients, you can expect to make dishes such as:
Chicken with Jus Provençal and ratatouille, Camargue pilaf, Camargue fleur de sel
Bouillabaisse with rouille
Tarte fine aux pommes (including making the flaky pastry), or clafoutis depending on the time of year
Brandade, green beans, shallot vinaigrette (demonstration)
The following skills will be demonstrated: cooking pilaf rice; how to prepare a chicken (for you to cook); and fresh stock for the jus.
We will finish off by discussing how to make the brandade with French beans and shallot dressing and a demonstration of a classic aioli Provençal.
At lunch, we’ll stop to eat what we have made in the morning and share a glass of wine while we chat with our fellow foodies on the course. There may be leftovers to take home, so please bring Storage containers.
Dietary information
This workshop is not suitable for vegetarians or vegans. We may be able to adjust the recipes to be suitable for a coeliac diet, however it is important to let the school know in advance if this is required. Please email us if you need to know more about the ingredients we will be using in this course.
Other information
Tea and coffee are available on arrival and for you to help yourself to throughout the day. All ingredients, equipment and aprons are provided. A booklet of the day’s recipes will be sent to you by email within 48 hours of the workshop so that you can try the recipes you have learned at home.
When booking, please let us know if you have any accessibility requirements. Rutland Cookery School is committed to being an inclusive venue and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our Cancellation and Transfer Policy before booking
Most course bookings are made many months in advance and it can be hard for us to resell a place the nearer to the course date we get.
Our cancellation policy is designed to allow customers to change a course booking with minimal penalty when enough notice is given. We will always try and help wherever possible, but please familiarise yourself with our terms of cancellation and transfer below before booking especially if you are booking for someone else.
Please note, all courses are non-refundable.
If cancelled more than 28 days before the course date, you are welcome to transfer to any other course - subject to availability.
If you cancel your course with less than 28 days notice, we are unable to reschedule your course unless we can refill your place. We will however endeavor to sell your place for you, subject to an administration fee of £25. If we resell your place, we will issue you with a credit note for the balance of your fee.
If you fail to attend the course on the day, we are unable to offer you a credit note or reschedule your course.
If you arrive more than 30 minutes after the course has started you may be refused admittance and will forfeit your course fee.
Insurance can cover you for many issues that may prevent you from attending your course such as travel disruption, sickness or sickness of a near relative. We strongly recommend that you look at this option to insure yourself against loss of fees.
Please read our other T & C’s before booking.
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