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French food is known for its luxurious and indulgent ingredients. Feel extravagant as you explore Provincial cooking with us in this foodie adventure. We’ll learn about traditional French ingredients, flavours and cooking techniques as we work together to create an authentic provincial meal.

Curriculum

Amuse Bouche : Tapenade

Salad Niscoise (Fresh french bean, gently poached free-range egg, fresh tuna)

Ratatouille (Slow braised summer squash, basil and fennel tomato sauce, roasted root vegetable dashi)

Lavender Ice Cream (Free range egg yolk, garden lavender flowers, Sheldon Creek dairy)

This program requires that all students have basic knife skills and kitchen organizational skills. Therefore, all students must have completed our Mise en Place course (or similar program) prior to enrollment.  If you have not completed these courses, you can find them as part of our Foodie Basics Program.

Please note: Class menus are subject to availability and change.  We may alter the menus from time to time without notice.  If you have any concerns, please contact us.

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