From the French Market: A Spring Feast

It’s springtime in France, and we’re taking a trip to the market! Fresh, seasonal dishes are the focus of this class, where simple techniques will highlight the gems of the season without being heavy or too complicated. 

We’ll start with cherries with marcona almonds, mint, and ricotta on toast, a fresh and easy starter, followed by a chicory salad with citrus vinaigrette that brings brightness and contrast to the table. We’ll then make a savory asparagus and fava bean tart topped with prosciutto, showcasing spring ingredients in a crisp, buttery crust. The class finishes with a mixed fruit compote served with labneh, a light and refreshing dessert.

Zoé will share her tips on picking the best produce. You’ll gain confidence and practice double shelling fava beans. You’ll walk away with a menu of dishes that are versatile, elegant, and well-suited for both everyday meals and casual entertaining. Expand your repertoire while learning approachable French techniques and ideas for your Spring table!

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Cherries with Marcona Almonds, Mint & Ricotta on Toast

Frisée, Belgian Endive & Chicory Salad with a Citrus Vinaigrette

Asparagus & Fava Bean Tart with Prosciutto

Seasonal Fruit Compote with Labneh & Black Pepper

Allergens: Dairy, Egg, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

Learn more about Zoé here.

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