Flavors of Provence

Transport yourself to the sun-drenched markets and coastal kitchens of Southern France in this vibrant, Provence-inspired class. Centered around bold Mediterranean ingredients and time-honored techniques, this menu celebrates the region’s love of olives, seafood, and deeply flavorful, rustic dishes.

You’ll begin with tapenade paired with sweet figs and olive oil toasts—a balance of briny, rich, and subtly sweet flavors that captures the essence of Provençal snacking. Next, prepare anchoïade, a classic anchovy and garlic spread emulsified with olive oil and vinegar, served with crisp seasonal crudités for a fresh and savory contrast.

The centerpiece of the class is bouillabaisse, the iconic fish stew from Marseille, gently simmered in a saffron-infused tomato broth layered with aromatics and coastal flavors. To accompany it, you’ll make rouille, a silky garlic, chili, and saffron aioli traditionally served alongside the stew, adding depth, richness, and a touch of heat.

Perfect for cooks looking to explore the rustic elegance of Southern French cuisine and master dishes rooted in tradition and regional character.

MENU

Tapenade with Figs Served with Olive Oil Toasts

Anchoiade - Anchovies, Garlic, Olive Oil & Vinegar Spread Served with Crudités 

Bouillabaisse - Fish Stew from Marseille Simmered in a Saffron & Tomato Broth 

Rouille - Garlic, Chili & Saffron Aioli to serve alongside the Bouillabaisse

Allergens: Dairy, Egg, Fish, Shellfish, Wheat. Concerns? Email info@18reasons.org.

Learn more about Zoé here.

Review our registration and cancellation policies here.