Frenchman Laurent Loudeac is Executive Head Chef at Wellington’s famous Hippopotamus Restaurant in the Museum Hotel. He’s also a highly popular guest chef at Springfield, for his winning combination of truly delicious French food and Gallic charm. This time he takes us to Winter in Provence, where it’s said Provence reveals its true face when the summer tourists have gone.
Laurent loves Provence in wintertime. The markets still offer fresh seasonal produce, although fat red tomatoes and shiny peppers have been replaced by earthy root vegetables suited to simmering gently to warm and nourish. Time slows and so does the cooking: think long slow lamb, hearty soups brightened with herbs, tasty morsels with an olive twist, onion compote and a classic pissaladière.
This is relaxed French cooking at its best, and there’s no-one better than Laurent to share the techniques, ideas and possibilities for variation with you. His classes sell out très vite, so don’t delay.
Saturday 2 August 2014 - Sold Out!
10.00am - 4.00pm, arrive from 9.30am for coffee