ART AND COOKING CLASSES in PUERTO RICO with Chef Philippe Gion

Zone de Texte: Provencal Cuisine In Puerto Rico with French Chef Philippe Gion Now in Puerto Rico, you can cook the best Provencal and classic French recipes. Select a menu, build your own menu, or opt for our 4day cooking session. Enjoy the friendly company of a Chef in your kitchen, only for you! And… have a lot of fun with Philippe! Some regular and festive menus that you can cook... PROVENCE OF MY MIND Feuilleté d’Asperges à l’Estragon Fresh Asparagus in Puff Pastry with a Traditional Tarragon Sauce Poulet aux Quarante Gousses d’Ail Chicken with Forty Garlic Cloves. A Great Provencal Classic! Tian Rouge aux Herbes de Provence "Red Gratin" Made with Roasted Bell Peppers, Tomatos, And a Mixture of Fresh Basil, Thyme, Parsley & Garlic Tarte au Citron comme Autrefois... My "Menton Lemon" Tart —–– WINES —–– Crémant de Bourgogne Kir Royal Grand Cru de Côte du Rhône Rouge * ISLAND IN THE SUN Mousse de Loup, Coulis de Tomate au Basilic Light Sea Bass Mousse, With a Fresh Tomato-Basil Coulis
Mahi-Mahi "Tiaré Tahiti" Filet of Tropical Dorada (Mahi-Mahi), Poached in Fresh Coconut Milk Scented with Madras Curry and Curacao Fafa Sautés Tropical Spinach Quickly Sautéed with Grounded Cashew Nut Soufflé Glacé à la Mangue Mango Cold Soufflé —— WINES —— Crémant de Bourgogne Kir Royal Grand Cru de Bourgogne Blanc * HIGH SOCIETY Brouillade d'œufs de Caille aux Truffes Cassolette of Scrambled Quails Eggs with Black Truffles Turbot Grillé et Foie Gras Mi-Cuit "Terre et Mer" Broiled Turbot Fish Filet and Foie Gras from "Landes" Sautéed in a Very Old Armagnac Pois Gourmants, Asperges et Escalopes de Cèpes Sautéed Sweat Peas, Asparagus and Bordeaux Boletus Mushroms Soufflé au Grand Marnier Grand Marnier Soufflé —— WINES —— Crémant de Bourgogne Kir Royal Champagne Grand Brut (Dom Perignon) Grand Marnier & Vintage Bas Armagnac High society menu is designed for great events (Rates on request) However, you may ask for any variations that fit your taste. The other two menus are part of our regular cooking programs.

THE WORD

OF THE CHEF

"Food, wine and love punctuate

the best moments of our lifes"

A French Culinary Adventure in the Caribbean

with Chef Philippe Gion

Learn in Puerto Rico

the secrets of

"The Mediterranean diet"

"Olive oil, garlic, fresh herbs, vegetables, fruit, fish-seafood, cereals, bread and, to a lesser degree, lean meat, cheese, milk, eggs, and red wine

with every meal"

According to today's understanding diet of nutrition, this is one of the most balanced and healthiest on the earth. Once again, an ancient culture may offer lessons to the people of today.

Philippe invites you to discover at your home the Cretan eating habits, to promote your health and longevity and to improve friendship or team skills. Invite friends, to join you !

WELCOME | MENUS & ABOUT PROVENCAL CUISINE | COOKING CLASSES & HOW TO BOOK | VISIT «COOKING IN PROVENCE »

WELCOME | MENUS & ABOUT PROVENCAL CUISINE | COOKING CLASSES & HOW TO BOOK | VISIT OUR MAIN SITE

Some words about the essence of Provencal cuisine
Olive oil, garlic, and herbs - from these natural marvels
whole worlds of culinary splendor have been evolved

     Take a simple meal that would evoke all of Provence and Cote d'Azur for us, that meant olive oil, of course, and garlic, the emblematic ingredients of the region, along with the other produces that shout its regional allegiance, like the tomatoes, the zucchini, and the magnificent melons. And there would be Provencal herbs aplenty, like thyme and rosemary.
      The sun after all, shines in Provence and on the Cote d'Azur most of the year, making it possible to grow many vegetables and herbs over a ten-month period. In fact thyme, rosemary and sage grow in the wild, especially amid the rocks of the dry scrubland called "garrigue". Zucchini and eggplant are grown almost the entire year - no wonder "ratatouille" had to be invented, just to use up the produce.
     Because of this historic emphasis on vegetables and herbs, on olive oil and garlic, "the Provencal diet became, according to today's understanding diet of nutrition, one of the most balanced and healthiest on the earth"   (Pierre Franey).

+33 625 28 95 35