Cuisine et Tradition School of Provencale Cuisine

Happy and proud baker.

Typical Menu During a Workshop:

Entrées/Appetizers - As you finish up in the kitchen, you may make some fresh anchovy paste to dip your crudités and nibble on local olives prepared in a number of ways. Then we'll sit down to table.
Brandade in Feuilleté - Tender, creamy salt cod with a hint of garlic envelopped in light flaky pastry.
Wine - The Picboul de Pinet from Languedoc.
Moules Marinières - The lightest and most tasty mussels you'll ever taste.
Tian de Légumes d'Ete - Layers of summer vegetables cooked to perfection with a bit of fresh thyme.
Wine: - A Rosé cuvée caprice from the Domaine d'Eole, Coteaux d'Aix.
Fricôt des Barques - A favorite dish of the Rhône mariners, meat with a savory mixture, cooked long and gently to melt in your mouth.
Wine: A grenache pure from Domaine de Trapadis, Rasteau.
Cheese - 5 to a dozen different cheeses, cow, goat and sheep, fresh and aged.
Dessert - Fresh apricots brushed with honey from the Garrigue in a tarte sablée with crushed hazlenuts. Wine: Muscat from Beaumes de Venise.
Coffee if desired.

Cuisine et Tradition School of Provencale Cuisine
Erick & Madeleine Vedel
Arles, France
33 (0) 4 90 49 69 20
actvedel@wanadoo.fr