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LF081 Guinea Fowl Provençal & Cake a l'orange

  • 08 Feb 2012
  • 9:30 AM - 12:30 PM
  • Private Residence, rue du Faubourg Poissonnière, 75009 Paris; Métro: Bonne Nouvelle
  • 14

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Wednesday, February 8th

Are you looking for an alternative to your everyday chicken dish?  Why not learn how to prepare Guinea Fowl Provençal.  In this class, we will explore the flavors and seasonings of the south of France - think eggplants, tomatoes, olives = yum. 

Guinea Fowl, or Pintade in French, is a lovely rich, moist alternative to everyday chicken.  This dish is warm enough for a winter evening, but those Provençal flavors will have you thinking of balmy breezes.  We will round out our meal with an easy cake a l'orange that can be whipped up using ingredients you easily have on hand.  As always, our chef Francoise will give us all the insider tips on what to look for when buying Pintade and the tricks of how to cook it to perfection!

Instructor: Françoise Meunier trained in the hotel and cooking school in Toulouse.  In 1997, she opened one of the first private cooking studios in Paris.  Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.
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