Quench your summer travel thirst with this Provençal feast. We’ll begin class preparing dessert: a stone fruit galette made with a flaky tart dough and frangipane (a creamy almond paste), both of which are made in the food processor and come together in minutes.
As this rustic galette bakes, we’ll poach salmon in preparation for a niçoise salad with haricot vert, fingerling potatoes, sweet cherry tomatoes, and farm greens.
Then we’ll caramelize onions for the pissaladière, which we’ll bake smeared with a paste of minced anchovies and capers. As we work, we’ll nourish ourselves with tapenade spread across homemade peasant bread. Spread out a picnic blanket, break out the rosé—Provence has never felt closer to home.
Limited to 12 people.