Keep your menus current by studying the two major directions of contemporary American interest in French cooking-seasonal bistro cooking and the flavors of Provence and the south of France. Gain an in-depth understanding of both directions through lecture, demonstration, and hands-on production. The comforting flavors of French bistro cooking makes this tradition increasingly attractive to Americans.

During France: Seasonal Bistro and Provencal Cooking you will:

• Examine the earthy, robust flavors of French country and home cooking, especially those that best translate into the modern American restaurant.


• Prepare dishes, depending on seasonal availability, such as oxtail stew, roast duck leg confit with warm green lentil salad, chicken stewed with fennel and saffron, rabbit with mustard and fava beans, and cassoulet.


• Study menus from leading American restaurants, which have drawn inspiration from the bistros of France.


• Discover how top American chefs have both preserved and reinvented French bistro favorites.


• Explore the 50 varieties of herbs in our Cannard Herb Garden and the seasonal produce of our Sutter Home Organic Garden for ingredients appropriate to the cuisine.

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