Almost every city in Europe has open markets full of vendors, in stalls selling fruits, vegetables, cheeses, fish and meats of every description.  This class attempts to capture that experience which France embodies in its unique and shared familiarity through food and wine.  From the city to the countryside – through city streets and country roads – terraced vineyards and fields of lavender, it is a place that celebrates its culinary history.  Herbed Crepes with Smoked Salmon, Crème Fraîche & Capers; Vegetable Couscous, Goat Cheese, and Beet Towers; Turbot or Cod Loins over Braised Leeks with Mustard Sauce; Pommes Allumettes (matchstick potatoes); Apple and Calvados Galette