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Cooking class and lunch – Provence – Scallops terrine with sauce barigoule, chilled soup of fresh fruit and mint

Saturday February 4, 2017 @ 10:30 am - 2:00 pm

Christophe Gregoire french chef

­Cooking class & lunch: The taste of Provence, France.

Learn how to make a scallops terrine with sauce barigoule, Terrine de St Jacques a la barigoule et pistouand for dessert; chilled soup of fresh fruit and mint

Soupe de fruits frais à la mente

Class begins promptly at 10.30am.  Please come to class at least 15 min earlier as tea or coffee is offered on arrival.

This is a hands-on cooking class, all ingredients and materials, cooking equipment, aprons and recipes are provided.

A glass of French sparkling and a long table two course lunch with a glass of matching wine is included.


Saturday February 4, 2017
10:30 am - 2:00 pm
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