Flavors of Provence: Bouillabaisse

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

Located in the South of France, Provence is widely known for its rolling hills of lavender, vineyards of celebrated rosé, and aromatic clusters of rosemary, thyme, oregano, and tarragon (herbes de Provence). Yet there is an unpretentious and practical side to the region, and such values can be seen in its delicious cuisine. Zoé McLaughlin will show us that food that is hearty and honest can be elegant, and simple can seem special.

The star of this menu is bouillabaisse, a dish rooted in the history of Marseille fishermen, who made stews from leftover fish from the markets. Alongside this stew, you'll always find rouille, a thick, rich sauce that goes perfectly with fish! We'll end the meal with a sweet taste of a summer cherry clafoutis, a classic French dessert.  

MENU

Kir—White Wine with Crème de Cassis, topped with a Lemon Twist 

Mixed Olive Tapenade & Olive Oil Crostini

Bouillabaisse—Traditional Fish Stew with Saffron Broth from Marseille 

Rouille—Provencal Spread made with Saffron, Garlic, Red Chili Peppers, Breadcrumbs & Egg Yolks, served alongside the Bouillabaisse

Cherry Clafoutis 

This menu contains the following common allergens: Shellfish, Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo courtesy of Zoe McLaughlin}