French Country Classics 11/29/25
If you love French dishes, you will thoroughly enjoy these recipes that represent the regional diversity of French country cooking and highlight the ingredients that are the foundation of this elemental cuisine. From the firm, savory lentilles du Puy that accompany many meat courses in the Auvergne to the raw garlic and fresh basil enlivening a classic Provencal soupe au pistou, the building blocks of these rustic dishes express in a direct, gratifying way a singular sense of place.
Recipes:
Lentilles du Pay (French Green Lentils)
Poulet Roti (Roasted Chicken with Sage and Garlic)
Gratin Dauphinois (Potatoes Gratin)
Clafoutis (Rustic Cherry Tart)
Sample Recipe:
Soupe au Pistou (Vegetable Soup with Basil)
Adult classes are designed for students 16 years of age or older. Anyone under the age of 18, participating in a cooking class must have a parent signed waiver. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.