This hands-on cooking class will prepare traditional dishes from many different provinces in France. The recipes chosen will showcase the widely different styles and tastes of provincial cooking.

The recipes will include: mussels with hard cider and cream from Normandy; kirsch soufflé from Alsace; tapenade from Provence; coq au vin from Bougogne; trout with almonds from Champagne; potato gratin from Dauphine; and creme caramel from Ile de France.

Each class will prepare a complete meal from appetizer to dessert. At the end of the evening we will share the meal and stories of France.