Fougasse with Olives and Cherry Tomatoes
BreadsCook'n with ClassProvencal RecipesTaste: Food & Drink

Provencal Fougasse Recipe with Olives and Cherry Tomatoes

Fougasse is a flavourful bread that will transport you directly to Provence with the combination of cherry tomatoes and vinegary black olives. Serve it on its own with some olive oil or accompanying a green salad or hearty soup to fully enjoy this rustic bread. Book a cooking class, online …

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Leek Goat Cheese Tart
Cook'n with ClassLunchtime MealsProvencal RecipesTaste: Food & Drink

Savoury Leek and Goat Cheese Tart Recipe

French bakers have perfected tarts in both sweet and savoury versions. In this recipe, the combination of leek and goat cheese is a creamy delight. This tart is perfect for a lunch dish with a green salad, or serve bite-sized pieces as an appetizer. We used goat cheese in this …

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Make Simple Roasted Chicken or Guinea Fowl
Cook'n with ClassMain CoursePoultryProvencal RecipesTaste: Food & Drink

How to Make Simple Roasted Chicken or Guinea Fowl

Everybody has memories of lazy days when the smell of roasting chicken filled the home, and you couldn’t wait for supper. While there are countless chicken recipes to try, sometimes it’s so refreshing to find one that actually holds up to its name with a culinary trip down memory lane. …

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Calisson d'Aix Recipe
Cakes & CookiesCook'n with ClassDessertProvencal RecipesTaste: Food & Drink

Recipe for Calisson d’Aix a Traditional Sweet

Culinary references to a version of calissons lead to medieval Italy but these sweets are commonly associated with Aix-en-Provence – Calisson d’Aix. This came after 16th-century farmers planted the first almond crops in the region. These delicious calissons have been consistently made in the same way for many generations. Traditional …

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Le Grand Aioli Provence Recipe
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Le Grand Aioli is a Provencal Classic Recipe

Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Valentine's Day Menu by Cook'n with Class
Cook'n with ClassProvencal RecipesSeasonal MenusTaste: Food & Drink

Chef’s Menu for Valentine’s Day

Valentine’s Day Menu Chef Eric Fraudeau created this special menu for February 14th for our Perfectly Provence followers. The chef and his wife Yetunde are the power couple behind Cook’n with Class with cooking school locations in Paris and Uzès. The team has developed a wide variety of cooking classes, hands-on …

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Lamb Stew Navarin d’Agneau
Cook'n with ClassLambMain CourseProvencal RecipesTaste: Food & Drink

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

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Potimarron Red Kuri Squash Puree
Cook'n with ClassProvencal RecipesSide DishTaste: Food & Drink

Squash Puree With Cumin a Cool Weather Side Dish

his recipe for squash puree can be prepared with butternut, potimarron or even acorn. Play with the cumin to suit your taste, but we like the slightly exotic flavour from the spice.  Serve this side dish with slow-roasted roasted meat or poached fish.

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3 Quick Appetizers
AppetizerCook'n with ClassProvencal RecipesTaste: Food & Drink

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests’ arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.

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