Cooking Classes in Cucuron
Carolyne Kauser-Abbott · French Cooking Classes · TasteLa Petite Maison in Cucuron offers a range of fun cooking classes finished off with a beautiful meal. Trust me you will not need to eat dinner afterwards. The classes are reasonable at 70Euros (2016 pricing). This rate includes about 2.5 hours of cooking time where you are expected to put on an apron roll-up your sleeves and participate in the prep. The bonus? Your hard work is followed by the opportunity to sample the creative menu over a long, lazy lunch – accompanied by excellent wine pairings.
For Ginger and Nutmeg’s description of their first hand experience of taking this cooking class. Continue reading here to be tempted by the photos, and even a dessert recipe made with tomatoes from the restaurant.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Our Renovation in Provence: A Spiral StaircaseRelated Provence Articles
Bouillabaisse Discovery at Provence Gourmet Cooking Classes
November 13, 2014
Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin to someone who grew up …
Crispy Duck Confit a French Classic
April 12, 2021
If you could pick your last meal, what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It is a dish that my …
Cooking Classes at Cuisine de Provence
February 16, 2016
Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she enters into her sixth year of running her cooking school Cuisine de Provence in Vaison la Romaine. German-born Barbara’s journey to Provence a decade ago …
Serving a Cheese Course in France is Culinary Tradition
September 8, 2022
“How can you govern a country which has two hundred and forty-six varieties of cheese?” ~ French President, Charles de Gaulle in 1962 Serving a cheese course after the main dish is customary in France but certainly not mandatory. Typically the host provides a selection of cheeses ranging from mild to strong in flavour, along …
No Comment