Winter in Provence Class at Ramekins
Fitness gurus advocate that we eat only to live, but the French have always lived to eat. Treat yourself to a menu that--though nourishing--is far more than fuel. It is beauty, and passion and love. Chef Pierre Lagourgue will start with a savory Provençale tart then move to a soup thick with fishes; next a hammered veal rolled up with good things and a timbale of the season’s best vegetables; he’ll finish with a meringue floating on an island of sweet custard. You’ll be full in a way that is pleasingly familiar, but more than that, you’ll be fed.
Learn how to make:
● Provençale Tart: Seasonal Vegetables, Gruyère Cheese and Herbs de Provence
● Bouillabaisse: Seafood Soup with French Herbs and Garlic
● Veal Paupiette: Veal Filets Stuffed with Bacon and Mushrooms
● Vegetable Timbale: Corn Custard with Seasonal Vegetables
● Ile Flottante: Slow-Baked Meringues with Crème Anglaise and Bittersweet Chocolate
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