Wednesday, 14 January
In this class we will discover creative ways to use pâte à pain - bread dough in French. One of the simple classics is la Pissaladière, a specialty of the Nice region and found throughout Provence.
We will use raw bread dough bought at a local boulangerie for its base.
La Pissaladière is composed of long, slow-cooked onions, tomatoes, anchovies, and black olives - les petites olives noires de Nice.
When talking bread dough, you have to understand flour. So we will learn about the different varieties of flour available to you at your grocery store, and what it means when you see such labels as: farine de blé type 65, farine de blé intégral type 150, or farine T80.
Another fun and easy variation with pâte à pain is Fougasse, a savory bread made with olives, onions, and herbs de Provence. It's lovely to serve as a starter or cut it into small bites and serve with your apéritif, before you sit down to dinner.
This class offers something for everyone interested in learning more about bread dough in France!
Instructor: Françoise Meunier, who has been with WICE for overy 10 years, trained in the hotel and cooking school in Toulouse. In 1997, she opened one of the first small private cooking schools in Paris. Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.
Photo Credit - Mary O'Leary. The above Pissaladière was made by my French mother-in-law, Suzy.