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. Asparagus Soup with Parmesan Croutons (le velouté de asperges vertes); Tomato Galette with Goat Cheese and Sage (galette á la tomate et caille doux); Mixed Salad with Bay Leaf Vinaigrette (mesclun de fleurs vinaigrette au laurier); Fillet of Beef with Thyme (filet de boeuf et fleur de thym); Braised Fennel (Bohémienne de fenouil); Pear and Strawberry Tartlets (Tartelettes aux poires et aux fraises)
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