Provencal cuisine workshop

Learn how to prepare a 3 courses Provencal dinner

Tapenade, Pissaladière

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Shoulder lamb cooked with Provence herbs, potatoes and vegetables or

Veal stuffed with tapenade and pine kernels, vegetables and fresh pasta or

Daube à la provençale (gardiane) served with Camargue rice

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Tarte Tropézienne

Cooking class from 2 to 8 people.
Price on request
Price for the ingredients: depending of the season and chosen menu

The menu may change depending on the chef and the seasons.

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