French Regional Courses

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These courses introduce the student to regional French cooking from eleven regional culinary traditions. French Regional Classes Available with a short description:

Alsace and Surrounding Area

Game dishes are popular in Champagne and the surrounding areas. This region is known for fresh fruit, especially apples. Classic Quiche Lorraine comes from this area as well as Apple Tart. The foods of the Alsace area are heavily influenced by the proximity of Germany.

Normandy

Normandy, Brittany, and the surrounding area is rich with seafood dished because of the long coastline. There are also an abundance of apple trees and apple dished prevail. Thick, rich stews are a favorite.

Central France

The Loire Valley is known for its abundance of fruits. Cherries, pears, strawberries and melons grow well in the rich soil. Fish, lamb, game, veal, and beef provide a variety of protein dishes. Goat cheese is of the highest quality in this area. A regional mushroom is one of the prize ingredients on many menus of Central France.

Burgundy

Burgundy, like Champagne, will always be synonymous with wine. Fish, snails, poultry, beef, and game provide a variety of protein sources while numerous cheeses are made from the rich dairy products. Currants, mustard, oils of various types, and smoked meats are also popular.

Rhone

Produce is abundant in the recipes from Lyon and the Rhone Valley. Fresh water fish from the clear streams that run through the area are an important part of the cuisine as well. You can find specialty cheeses and a variety of sausage types in this region of France.

Poitou-Charentes

This area claims the best butter and cheese in all of France. Sheep, game, beef, poultry, and shell fish provide regional cooks with plenty of ingredients. The cuisine is robust and earthy.

Bourdeaux

Salt water fish as well as freshwater fish are abundant in this region. Lamb beef, chicken, turkey, pigeon, capon, goose, and duck are all popular protein choices. Pâtés and terrines developed in this area. Think of this region as supply heavy farm fare. Honest foods that utilize all of the parts of the animal and fresh vegetables and fruits abound.

Toulouse

Corn fattened duck and goose, hams, sausage, beans, milk fed lamb, sheep milk based cheese, and lentils are all plentiful here. Cow and goats’ milk cheese is of high quality as well because of the rich, volcanic soil.

Roussillon

The French cooking of this region are heavily influenced by Spanish cooking and ingredients. They use fish, sheep, and sausages in cooking. Rich goat cheeses and game are also common.

Provence

Citrus, vegetables, fruit, herbs, and olives are abundant in this region. High quality olive oils, lavender, and honey are all prized ingredients. A large number of vegetables are used in this almost Mediterranean style cooking.

Corsica

Being an island, Corsica is plentiful with fish recipes but that isn’t all. Pork is made in numerous ways from sausage to ham and other smoked specialties. Clementines, figs, nectarines, and lemons also grow in the area and are used in its dishes.

 

Each course length: 1.5 hours
Each course cost: $95
Each course requirements:  Intro to Culinary Arts Course