This is an example of a week menu, it can change subject
to season and availability:
Sunday afternoon - Italian dinner preparation
Pasta - with various sauces
Scallopine (Veal & ham rolls in tomato & wine sauce)
OR
Shino arresto (Braised shin of veal)
With
Risotto or a Rice & spinach mould.
AND
Grilled vegetables platter
Zabaglione with strawberry puree
OR
Amaretti pudding with seasonal fruit sauce
Monday Morning - preparation breads and pastries
Learn to make basic bread dough:
Bread - Foccacia & Fougasse (the provencal version)
AND
Savory Tart - Pissaladiere, (onion, anchovy & black olive tart)
Biscuits - Cantucci
Tart - Apricot or Plum tartc.
Lunch - Savory Tart and Salad
Monday Afternoon - Preparation French Provencal dinner
Salade Nicoise (the real one!)
OR
Soupe au pistou (the provencal version of Minestrone)
OR
Roasted green asparagus with a broken egg
OR
Carpaccio or tartare from fresh Tuna (if available)
Fish in a crust of sea salt (usually sea bass or daurade)
OR
Charlotte d'agneau, (lamb pie under layers of egg plant)
OR
Estouffade Provencale, (a classic , a beef stew in red wine and herbs)
AND
Ratatouille (again the real one!)
Tian of vegetables (layers of vegetables baked in an earthenware dish)
Tomates a la provencale (oven roasted tomatoes )
Small lemon creams
OR
Clafoutis of seasonal fruits (fruit flan)
OR
Poached peaches in rose wine
You will also learn how to marinate "picodons" (small goat cheeses in a jar
with olive oil, herbs, etc..)
Wednesday Morning - Preparation Spanish lunch
Gaspacho
Tortilla ( omelette with onions and potatoes)
Salad of roasted red peppers
Crema Catalana ( spanish creme brulee)
OR
Fresas agridulce (strawberries sweet and sour with Xeres vinegar)
Wednesday Afternoon - Preparation Marrocan dinner
Filo pastry parcels with various fillings:, filled with fresh sardine fillets,
raisins, pinenuts and baked in oven.
Tagine of Chicken with preserved lemons and green olives (we demonstrate technique
for preserving the lemons)
AND
Spicy couscous to be served as vegetable dish
AND
A selection of refreshing small side salads (carrots, cucumber, etc..)
Rice pudding & salad of sliced fresh oranges with cinnamon
Friday Afternoon - Preparation Buffet dinner
Selection of spanish Tapas
Italian crostinis
Farcis provencaux : (small vegetables , usually courgettes,tomatoes, onions,
stuffed with various fillings and baked)
