Fall Menu Cooking Class at Atelier Laurel and Delicious Lunch in Provence
Carolyne Kauser-Abbott · French Cooking Classes · Provencal Recipes · TasteStephanie Villegas greeted us with a bright smile that matched the incredible fall weather that we were all enjoying in Provence. She had set the table for lunch, but there was some chopping, stirring, slicing, and dicing work to do before we could eat. Outfitted in her signature olive green Atelier Laurel aprons, six of us gathered for Stephanie’s hands-on cooking class. After a few minutes of banter, it was time to pay attention to the chef; otherwise, we might not eat the fall menu that she had selected.
The Chef
Stephanie Villegas is a San Francisco, California native who switched gears from working on self-driving cars at Google (which she still loves) to culinary pursuits and became a chef. She also met a charming French fellow who convinced her about the benefits of the Provence lifestyle, including ready access to fresh ingredients. Stephanie launched Atelier Laurel, a cooking school and private chef service in 2022.
The Cooking Class
Our menu for the day included three (3) courses from starter to sweet finish. The ingredients for each dish were seasonal and suited for autumn in Provence. Stephanie explained the day’s menu and the tasks required to get us from raw ingredients to the lunch table. We broke into teams of two and set about peeling, chopping, coring, sautéeing, mixing, kneading, and mostly chatting.
Over the years, my husband and I have been to many cooking classes. While we are far from professional cooks, we are comfortable with most ingredients and culinary techniques. However, there is almost always something you learn in a cooking class. In this case, Stephanie demonstrated the correct way to use a mandoline, how to make fresh pasta, and how to infuse your sugar with citrus zest.
After about two hours of “hard” work and plenty of guidance from Stephanie, we sat down for lunch. To accompany the dishes, we enjoyed a white wine from Mas de la Dame, an AOP Les Baux-de-Provence vineyard.
The Menu
Stephanie works with fresh, seasonal ingredients. Whether in her cooking classes or as a private chef, she tailors the menu to suit the season and available produce while considering her client’s requests. She chose the following menu; every course was delicious, satisfying, and easy to recreate at home.
The Starter: Roasted Beet Salad with Goat Cheese and Toasted Walnuts
Roasted Beet Salad with Walnuts and Goat Cheese in an Orange Vinaigrette
Equipment
- jar for the vinaigrette
Ingredients
Salad
- 4-5 large beets roasted
- 4-5 large handfuls mixed greens lettuce pre-washed
- 1 cup walnuts toasted, cooled, and coarsely chopped
- 1 cup goat cheese crumbled
Vinagrette
- 1 part neutral oil grapeseed, canola, avocado, etc.
- 1 part orange juice freshly squeezed
- 1/2 orange for zest
- 1/2 lemon for juice
- 1 tbsp Dijon mustard
- drizzle honey to taste
- salt and freshly ground black pepper to taste
Instructions
Prepare the vinaigrette:
- In a jar, add all the ingredients for the vinaigrette. Tightly close the jar and shake until the contents are emulsified. The vinaigrette is best served at room temperature, ideally 30 minutes after mixing, as this allows the flavours to integrate. Keep refrigerated if preparing well in advance (+2 hours before serving.)
Assemble the salad:
- Slice the beets thinly with a sharp knife, or for the best results, use a mandoline.
- Toast the walnuts lightly in a small skillet. Allow them to cool completely before coarsely chopping them.
- Crumble the goat cheese.
- At the bottom of your serving dish, put a generous layer of mixed greens.
- Then a layer of beets topped with toasted walnuts and crumbled goat cheese.
- Pour the vinaigrette over top.
- Add salt and freshly ground pepper.
- Serve and enjoy.
The Main Course: Fresh Pasta with Creamy Mushrooms and Citrus
Fresh Pasta with Creamy Mushrooms and Citrus
Equipment
Ingredients
- 600 g pasta
- 600 g mixed mushrooms fresh, a mix of 2-3 types is best
- 3 medium shallot(s) finely chopped
- 90 mL heavy cream (35%)
- 1 lemon for zest and juice
- 0.4 cups flat-leaf (Italian) parsley chopped
- 1.5 tbsp unsalted butter cut into pieces
- 0.4 cups Parmesan cheese grated
- freshly ground black pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Cook mushrooms in a single layer until edges are brown and starting to crisp, tossing occasionally to ensure all sides are seared. You may need to cook the mushrooms in batches to prevent them from crowding and steaming in the pan.
- Once cooked, remove mushrooms from the pot and set aside. In the pot, cook shallots in a bit of oil until translucent and soft, about 2-3 minutes. Add mushrooms back in and gently toss.
- Meanwhile, cook pasta in a large pot of boiling, salted water.
- Once cooked, use tongs to transfer the cooked pasta (and 1 cup of cooking liquid) to the pot with mushrooms, shallots, and heavy cream.
- Heat over medium and bring to a simmer.
- Add lemon juice, zest, parsley, butter, Parmesan cheese, black pepper and toss to combine. Taste and season as needed.
- Serve immediately.
A Sweet Finish: Olive Oil Ricotta Cake with Citrus and Honey Roasted Pears
Olive Oil Ricotta Cake
Equipment
- whisk, 12-inch stainless steel
Ingredients
- 1/4 tsp butter for greasing pan
- 250 g Ricotta cheese full fat
- 80 mL olive oil
- 150 g sugar
- 1 lemon zest from whole lemon
- 2 eggs
- 190 g flour T65 type
- 1.5 tsp baking powder
- 0.2 tsp baking soda
- 0.3 tsp salt
- 1 pinch powdered sugar for dusting
Instructions
- Preheat oven to 350 F. Line a 9-inch springform pan with parchment paper. Coat the paper and sides of the pan with butter.
- In a large bowl, mix together the ricotta, olive oil, sugar and lemon zest. Add the eggs one at a time, whisking between to combine.
- Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Mix with a spoon or spatula to combine.
- Pour the batter into the pan and bake for 30 minutes, until golden brown on top. Allow to cool for 10-15 minutes before releasing the springform.
And the pears:
Citrus and Honey Roasted Pears
Equipment
Ingredients
- 4 pears a firm variety (Comice, Williams, Bosc)
- 2 tbsp honey
- 1 lemon for zest and juice
- 1 sprig fresh rosemary or fresh thyme
- 15 g unsalted butter
Instructions
- Preheat oven to 180ºC (350ºF).
- Slice pears in half lengthwise and remove seeds and cores.
- Arrange the pears, cut side up, in a small baking dish.
- Drizzle with honey, citrus juice, zest, and scatter herbs.
- Dot with a little butter and bake 20-25 minutes until tender and glazed.
- Serve warm or at room temperature alongside the cake slice.
The Wine: La Stèle White
Mas de la Dame
2200 Route des Alpilles
13520 Les Baux-de-Provence
Telephone: +33 (0)4 90 54 32 24
Open daily
Caroline Missoffe and her sister Anne Poniatowski have operated this 300-hectare property since 1995. These two ladies are the fourth generation of the Faye family to run this vineyard, which is believed to be one of the first commercially established operations in the region. A charming boutique at Mas de la Dame offers products from 58 hectares of vineyards and 28 hectares of olive groves.
Explore the Vineyards of the Alpilles
More on Atelier Laurel
Atelier Laurel brings the joy of cooking directly to you, offering personalized lessons at your home (or rental property). Stephanie creates a bespoke culinary experience for every client, and the delicious magic unfolds right in your kitchen. Whether your group wants to enhance your cooking skills or delve into the vibrant culinary traditions of Provence with a local market tour, Atelier Laurel crafts remarkable culinary moments in your own space. Each session concludes with a shared meal.
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