Cooking Class: French Provençal Cuisine
Wed, Nov 27th at 6:00PM
Thu, Nov 28th at 7:00PM
Fri, Nov 29th at 6:00PM
Sat, Nov 30th at 6:00PM
Learn an collection of authentic dishes from a time-honored French culinary tradition.
Using fresh ingredients and classic cooking techniques taught under the skillful guidance of Chef Olivier, you’ll learn to create a traditional three-course Provençal menu that will transport you to the heart of France with every bite!
You’ll explore a sweeping array of regional flavors, such as garlic-seasoned mussels Provençal and a braised lamb shank entrée from Lagarrigue that uses rosemary, carrots and onions, with an herbed spaetzle side dish. Then, it’s on to Avignon — Chef Olivier’s hometown — for a rich vegetable ratatouille and a flan au caramel for dessert.
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Mussels Provençal
With garlic, parsley, butter and breadcrumbs
Braised Lamb Shank Scented With Rosemary
With carrots, onion, celery, garlic, white wine and tomato paste
Herbed Spaetzle
With flour, eggs and milk
Baked Ratatouille
With tomatoes, onion, garlic, eggplant, zucchini and yellow squash
Flan au Caramel
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Date Night, French
Outside Reviews for Chef Olivier
Patrick S.
19 Sep 2019
I had an excellent time with Chef Olivier. He was very knowledgable in French cuisine and made four delicious recipes. I really enjoyed the course and I can't wait to try using the tips I learned with him!
French-educated Chef Olivier is an award-winning chef with more than 20 years of experience creating seasonal menus, specials and holiday fare while managing high-volume fine dining hotel restaurants, private dining rooms and banquet facilities. His accolades include Best of Boston 2002, 2003 Zagat Survey and JD Power’s number-one rating for banquet food.
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