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. 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. Gruyère & Bacon Soufflé; Salad Niçoise; Sea Bass with Lemon, Sage, Fennel, Spring Onion & Olives; Tomatoes Provençal; Apricot Flan (Frangipane)
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