COOK & DINE VEGETARIAN France

COOK & DINE VEGETARIAN France
From AUD $199.00
  • Duration: 3 Hours (approx.)
  • Location: MANLY, New South Wales
  • Product code: RLMSCDVEGFR

VEGETARIAN FRANCE

Cook & Dine Experience

At Roving Larder, we offer a unique and enjoyable cooking class where you can immerse yourself in the art and beauty of Provencal cuisine. Our expert chefs will guide you through traditional culinary techniques from the South of France, allowing you to create a luscious feast evolving around the beloved Casserole au Pastis.

It's a fun and delicious experience that will leave you with new skills and a memorable culinary adventure. Join us at Roving Larder and discover the flavours of Provence!

 Hands-on and demonstration

The structure of this well-rounded culinary program balances two fundamental approaches to learning in the
kitchen: open forum cookery demonstrations, all-inclusive hands-on cooking, 

ITINERARY

Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we'll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.

Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu dinner, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! ... and raise any remaining questions you may
have too.

TECHNIQUES Unveiled

  1. Rubbing-In: Cold butter meets flour—a courtship of crumbles. Pastry dough yields, like snow underfoot. We coat it with fat, avoiding gluten’s overzealous embrace.

  2. Browning/Caramelizing: Fats and sugars waltz in a pan. They meld, creating golden symphonies. Our stew simmers—a rich overture of earth and sweetness.

  3. Stewing: Veggies nestled in sauce surrender to moist heat—a slow dance of tenderness. Flavours meld, like old friends reuniting.

  4. Caramelizing (with Sugar): Sugar whispers to heat. It browns, revealing nutty secrets. 

  5. Oven Baking and Toasting, and more.

Our Sample MENU

  1. Baked Camembert: —a sunburst on your plate as the crust cracks wide, revealing molten richness. Rosemary-seasoned roasted walnuts add crunch and depth, while honey drizzles like whispered confessions to rustic Sourdough croutons.

  2. Pastis Casserole: Close your eyes, dear diner. Zucchini, egg plant, and tomatoes yield, sauce enveloping each morsel. Provençale Ratatouille dances like a medley of sun-kissed vegetables on a golden bed of Saffron Rice

  3. Pear Tatin: Our sweet refrain. Caramelized pears, pastry inverted. Rosemary Coulis swirls—a fragrant twist with each bite—an aria of winter comfort.

Please note: Our repertoire extends beyond this menu, accommodating diverse dietary requirements. 

As you savour, know that these French classics are more than meals. They are memories.

Raise your glass, dear guest. To Provence, to creation, and to the joy of dining!

Bon appétit!