Mediterranean Cooking Classes with a French Pro at Cook’n with Class
One thing I dreamed about before moving to France was to attend a cooking class in Paris. Little did I know that my wish would come true — without leaving the little town of Uzès. Chef Eric Fraudeau of “Cook’n with Class Paris” has a cooking school right down the road — Cook’n with …
One thing I dreamed about before moving to France was to attend a cooking class in Paris. Little did I know that my wish would come true — without leaving the little town of Uzès. Chef Eric Fraudeau of “Cook’n with Class Paris” has a cooking school right down the road — Cook’n with …
Cook’n with Class Mussels Saffron and Leek Soup
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!
Cook’n with Class Brandade “Souffle”
Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.
Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.
Win a Virtual Cooking Class Giveaway from Let’s Eat the World
Building on their successful cooking school, our friends at Let’s Eat the World – Cook’n With Class Experiences offer virtual classes in addition to their regular (in-person) culinary programming in Paris and Uzès. Win a Virtual Cooking Class The online courses and culinary workshops include tasty options from mastering classic …
Building on their successful cooking school, our friends at Let’s Eat the World – Cook’n With Class Experiences offer virtual classes in addition to their regular (in-person) culinary programming in Paris and Uzès. Win a Virtual Cooking Class The online courses and culinary workshops include tasty options from mastering classic …
Get Cooking Book Your Culinary Holiday with Cook’n with Class Uzès Now
A Culinary School in Uzès Recently I attended a Provençal desserts class at the Cook’n with Class Uzès school. Cook’n with Class Uzès is a culinary school specialising in day classes of Provencal and Mediterranean cuisine. It is the sister culinary school to Cook’n with Class Paris. Chef Eric Fraudeau …
A Culinary School in Uzès Recently I attended a Provençal desserts class at the Cook’n with Class Uzès school. Cook’n with Class Uzès is a culinary school specialising in day classes of Provencal and Mediterranean cuisine. It is the sister culinary school to Cook’n with Class Paris. Chef Eric Fraudeau …
Pot au Feu is a Classic Provencal Recipe
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!
Join a Cook’n with Class Culinary Adventures in Uzès
Charming, was what Nutmeg expected from the Tuesday market in Saint Quentin la Poterie; a village known for its collection of resident artisans (40+) and the annual European Ceramic Festival – Terralha. This town was the birthplace of Joseph Monier the inventor of reinforced concrete. As a tribute to the …
Charming, was what Nutmeg expected from the Tuesday market in Saint Quentin la Poterie; a village known for its collection of resident artisans (40+) and the annual European Ceramic Festival – Terralha. This town was the birthplace of Joseph Monier the inventor of reinforced concrete. As a tribute to the …
Super Sides: Cauliflower Salad with Cilantro Pesto
But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.
But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.
Easy to Make Decadent Chocolate Hazelnut Yogurt Cake
This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.
This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.