Our New 2012 Menus
“Land of the Sun”
Welcome Party & Cooking Lesson One (Day 1, Monday)
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MENU
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Wines Testing
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Feuilleté d’Asperges de Provence à l’Estragon*
Fresh Provencal Asparagus in Puff Pastry
with a Traditional Tarragon Sauce
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Kir Royal
With Crémant de Bourgogne
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Poulet aux Quarante Gousses d’Ail
Chicken with Forty Garlic Cloves. A Great Provencal Classic!
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Vaqueyras /
Chateauneuf-du-Pape
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Tian Rouge
Red Pepper, Tomato and Fresh Provencal Herbs Gratin
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Cru Classé de Côtes du Rhône
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Soufflé Glacé aux Fraises ou aux Framboises
Strawberries or Raspberries Cold Soufflé
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Amaretto
Almond Liqueur
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Cooking Lesson Two (Day 2, Tuesday)
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MENU
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Wines Testing
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Crème de Brocolis à la Farigoulette (Thym Sauvage)
The Unctuous Broccoli and Wild Thyme Flavored Soup of Provence
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Banyuls
Apéritifs Traditionnel
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Dos de Cabillaud Poché, Sauce Poivrade “Marine” Flambée au Whisky
Poached Fresh Fillet of Cod,
Peppercorn “Ocean” Sauce Flambéed with Whisky
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Sancerre
or Great White Burgundy
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Purée Mousse de Céleri aux Pommes Vertes
Celery and Green Apple Mousse,
A delicious and light substitute for Mashed Potatoes
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A Chef’s Selection
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Poire au Vin Rouge et aux Épices
Pear Cooked in Red Wine and Spices, served with Vanilla “Bourbon” Ice Cream
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Armagnac
Bas Armagnac 12 years old
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Market of Provence, Tribute to Van Gogh, Michelin Restaurant Experience (Day 3, Wednesday)
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Complimentary Lunch at a Luxurious “Michelin” Starred Restaurant in Avignon
(Not included in our “Just Cooking” Program)
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Cooking Lesson three (Day 4, Thursday)
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MENU
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Wines Testing
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Mousseline de Loup au Coulis Frais de Tomates au Basilic
Mediterranean Sea Bass Mousse with a Fresh Tomato-Basil Coulis
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Pastis de Marseille
The Aperitif of Friendship !
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Agneau de Provence Rôti aux Eclats d’Ail et aux Herbes de la Garrigue
Provencal Roast Lamb
Perfumed with Herbs of the “Dry Scrubland” (Garrigue) and with Slivers of Garlic
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Grand Château de Bordeaux
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Le Papeton d’Aubergines d’Avignon
Eggplant Mousses, a Recipe Created in the 14th C. by the French Papal Chef in Avignon
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Grave or Medoc (Red)
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Le Moelleux Truffé au Chocolat Amer de Philippe
Philippe’s Bitter Chocolate Truffle Tart
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Vieux Calvados
Old “Apple Brandy
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Cooking Lesson four & Graduation Party (Day 5, Friday)
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MENU
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Wines Testing
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“Award Ceremony”
Amuse-Bouches aux Herbes Aromatiques
Canapés with Aromatic Herbs
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Champagne
Brut Prestige
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La Bouillabaisse de Marseille
The World Renowned Fragrant Fish Stew of Marseille
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La Grande Paella Valenciana
The Famous Seafood, Chicken, Vegetable and Rice Stew Flavored with Saffron
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Tavel/Lirac Rosé
Cru Classé de Vin Rosé
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Tarte au Citron de Menton
Menton Lemon Tart
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Liqueur au choix
(Choice of Liqueurs)
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Alternative Recipes:
* Hors saison: Feuilleté de Champignons Sauvages à l'Estragon
Fresh Wiid Mushrooms in Puff Pastry with a Tarragon Sauce
