Cooking Classes en français and Wine Classes en anglais
Tuesday, June 22, 2021 - Tuesday, August 10, 2021
Cultural Seminars return in 2021 with two new four-week offerings. Enjoy learning about the history and traditions of French regions through the lens of cuisine and wine. Both seminars can be attended as a bundle of four sessions, or as a single. You may choose your options during registration.
In French. Recommended French level B1 or higher.
Calling all epicureans, Francophones, and epicurean Francophones. Travel across the regions of France by way of their unique and traditional food and wines. Experience a different region each week through the cuisine. It's perfect as summer holiday family activity. Gather your family in the kitchen, set up your digital device and enjoy cooking and learning about different regions in French with Francine Chough.
You will be cooking food from the following regions:
June 22 - la Bretagne
We will travel to the West region of Bretagne, a region surrounded by the sea and appreciated for its mild climate. It is rich in seafood, famous for its fresh produce, its crêpes, cookies and cider. In this workshop, you will learn to prepare Mini gâteaux de galettes de la mer, Coquilles saint Jacques à la Bretonne and Tartelettes aux fraises sur sablé breton. Check out the menu.
June 29 - la Normandie
We will discover the neighboring region North of Bretagne, la Normandie. This region is famous for its dairy products and apples. A lot of the dishes are prepared with cream. In this workshop learn to prepare Oeufs cocotte à la crème, Poulet Vallée d’Auge, Trou normand et Bourdelots.
July 6 - l’Occitanie
We will head to the sunny South of France and the largest region of France: l’Occitanie. This is the heart of the Occitan culture, and you can feel the influence of that culture in the cuisine. L'Occitanie is comprised of the former regions of Languedoc/Roussillon/Midi-Pyrénées. In this workshop we will prepare Feuilleté aux anchois, Cassoulet d’été, Crème catalane and all you need to know about Roquefort.
July 13 - le Grand Est
We will then venture to the Far East region of France: Le Grand Est. This region includes former regions like Alsace and Lorraine, but now also comprises regions like Champagne and Ardennes. The main staples of cabbage, potatoes and charcuteries of German cuisine are dominant in Alsace and Lorraine. In this workshop we will prepare Flammekueche, Bouchées à la reine, Trou à la champenoise, and Baba au Rhum.
Classes are $155 for a bundle of 4 or $41 for a single session.
Wine Classes with Tastings
Join Sommelier, Wine Educator and Alliance Board Member Maxine Borcherding for a tour of some more of the delicious wines of France. Each class will offer you the opportunity to purchase the wines to be tasted, and food pairing suggestions (and recipes) will be provided when you register.
July 20 - Rosé, Rosé, Rosé
They're not all the same! The Rosés of La Belle France are made throughout the country and are deliciously different in style, variety of grape, and flavor. The aromatic, light and dry rosés of Provence are among the most food friendly wines in the world. The darker and bolder roses of the Rhone can stand up to a steak. From the off-dry roses of the Loire Valley to the stunning sparkling roses of Burgundy and Bordeaux, you won't want to miss this delicious romp through the wonderful wines of summer.
July 27 - The glorious wines of Alsace
French by nationality, German by heritage, the wines of Alsace are rich, full bodied, and spectacularly varied: from dry to sweet, from still to sparkling, all benefiting from a long, slow growing season filled with sunlight despite its far northerly location. A highly complex geological history of 13 soil types formed hundreds of millions of years apart form a patchwork of terroirs which produce wines of unique nuance and character. Bottom line: the wines of Alsace are spectacularly good. You won’t want to miss these exceptionally food friendly beauties.
August 3 - Champagne
Its very name conjures elegance and celebration. But the wines of Champagne were not always as they are today. They were still, barely red, and suffered from an inferiority complex when compared with the more famous Pinot Noirs of Burgundy. It took several monks, the British Navy, English glassmakers, the Royal Society of London, French textile merchants, and a widow to create Champagne as we know it. Join with us to learn its history, how it is made, and taste why it is revered around the world.
August 10 - The Rhône Valley
I’ve often said that if I could only drink wine from one region for the rest of my life, it would be from the Rhône Valley. There is so much variety and it is all marvelous: from the world famous Syrahs and the rich Marsanne and Rousanne based whites from steep granite hillsides of the Massif Central in the north, to the deep galet roulé (rounded river rock) of Châteauneuf de Pape and the sun baked herb scented garrigue of the South, you aren’t going to want to miss this exploration of my favorite wine region.
Classes are $155 for a bundle of 4 or $41 for a single session. Wines subject to available stock.