Eggplant Cakes with a Pesto Sauce to Start the Evening
At the end of last summer, Anne and Véronique (Vero) Challier invited a few of us for an apéro-dinatoire. They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad.
The twin sisters are the talented faces behind culinary services company Un air de famille. Anne is the chef having completed her formal training at a hospitality school (culinary arts, hotel services) in Avignon before working at a restaurant near St Remy de Provence. Vero is the wine pairing and service expert.
Un air de famille provides a range of culinary services in Provence. Whether you need a chef-at-home (chef à domicile), catering (traiteur), would like to participate in a cooking class or join a market tour and wine tasting these ladies can satisfy your requests. Each experience is bespoke you work with Anne to finalize the menu (see menu samples below) and then just enjoy the meal as Vero takes care of your group.
Book Your Culinary Experience
See Anne in “action” cooking live on Midi en France at the St Remy de Provence market.
Sample Cooking Class Menus:
Enjoy a cooking class in Provence and a wonderful meal. We combine fun cooking, gathering in a cheerful atmosphere, great wine tasting. Join us, to share an unforgettable moment in Provence
Menu 1 Provençal:
Starter: Provençal Carpaccio: tomatoes, melon, arugula salad, mozzarella, speck, pesto sauce and tapenade (click here for the recipe)
Main course: Pork filet cooked in honey sauce with creamy polenta
Dessert: Hot chocolate cake and crème anglaise
Menu 2 Beef :
Starter: Provençal burger (bread, tomatoes confit, onions confit, goat cheese, bacon)
Main course: Beef filet, mustard sauce and potatoes, garlic and parsley
Dessert: Raspberry tiramisu
Menu 3 Fish:
Starter: Pissaladière (onion, olives and achieves tart) and salad
Main course: Aioli (various vegetables, fish and aioli sauce)
Dessert: Brousse cheese with honey, pine nuts and roasted fruits