The ingredients that distinguish Provence from other parts of France or even other parts of southern Europe are the aromatic herbs like lavender, fennel, thyme, marjoram, and savory. France uses capers, Niçoise olives, and orange peel. Seafood of all kinds is prevalent in this type of cooking. And then there is Rhône wine. This class will incorporate these ingredients and more that hail from this lovely region of France.
Cost of class: $90.00 per person