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Please note the following workshop was
offered last season.
This information should give you a general impression of what next
year's workshop may be like. Please check back as next season's
workshop series becomes available.
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Schedule:
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July 6-12, 2003
Check-in: 4pm Sunday, July 6
Check-out: 1pm Saturday, July 12
Workshop Hours:TBA
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Cost:
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The total cost is $1600 U.S., based on double occupancy,
and includes;
- the five day workshop
- six nights accommodation
- workshop welcome
hors d'oeuvres and aperitifs
- petit dejeuner --French
breakfast
- dishes prepared in class will
provide lunch or dinner as appropriate
A supplement of $1200 will be charged
for non-participants or single occupancy.
Please contact Le
Lavandin if you are attending as a single and would like
to share a same sex room.
A 50% nonrefundable
deposit will be collected at the time of reservation. The
remaining nonrefundable balance is due 120 days prior to
the workshop..
You can insure your
travel arrangements, and in this time of increased unpredictability,
your host recommends insurance to protect against loss of
enrollment fees for late cancellations. Please consult your
travel agent.
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Le Lavandin Pratique I allows the experienced cook to build upon
culinary skills with the fundamentals of French cooking from how
to sharpen knives to the preparation of la cuisine bourgeoise—French
home-style cooking. Classic dishes such as quiche Lorraine, onion
soup, boeuf bourgignon, soufflé Grand Marnier and mousse au chocolat
will be included in this 5-session, 30-hour, hands-on course. Students
will expand their repertoire, as well as their knowledge of cooking
basics.
An afternoon bicycle excursion to the nearby village of Velleron
for shopping at a local farmer’s market will be one of several activities
included in this five-day culinary adventure.
Meet the Chef
Jane Otto, teacher, writer, food consultant, culinary advisor
and pastry chef, received an Advanced Degree from La Varenne, Ecole
de Cuisine in Paris. She has traveled extensively throughout Europe,
and has long held an interest in dining history, cooking, and the
culinary arts. During the 1980s, she owned and operated a catering
business, and was the pastry chef at two restaurants in Salt Lake
City, Utah. For the past 20 years, she has worked in the non-profit
sector in development and special events planning in New York City.
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Schedule:
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July 13-19, 2003
Check-in: 4pm Sunday, July 13
Check-out: 1pm Saturday, July 19
Workshop Hours: TBA
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Cost:
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The total cost is $1800 U.S., based on double occupancy, and
include;
- the five day workshop,
- six nights accommodations
- workshop welcome
hors d'oeuvres and aperitifs
- petit dejeuner --French breakfast
- dishes prepared in class will provide
lunch or dinner as appropriate
A supplement of $1350 will be charged
for non-participants or single occupancy.
Please contact Le Lavandin
if you are attending as a single and would like to share a
same sex room.
A 50% nonrefundable deposit
will be collected at the time of reservation. The remaining
nonrefundable balance is due 120 days prior to the workshop.
You can insure your
travel arrangements, and in this time of increased unpredictability,
your host recommends insurance to protect against loss of
enrollment fees for late cancellations. Please consult your
travel agent.
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Le Lavandin Pratique II provides more accomplished cooks with advanced
skills and training to master the essentials of classic French cooking.
From basic sauces and their derivatives to more complex pastry,
creams and desserts, this 5-session, 30-hour, practical course will
sharpen the skills of any serious amateur. The techniques necessary
to master classic French dishes such as coquilles Saint Jacques,
pâté en croûte, bouillabaisse, blanquette de veau, and Paris brest
will be broken down, enabling serious cooks to create a delicious
and compelling repast with confidence and ease.
One afternoon will include a trip to a nearby market to meet the
makers of artisanal cheeses. Addtional market trips will be woven
into the schedule as appropriate.
Meet the Chef
Jane Otto, teacher, writer, food consultant, culinary advisor
and pastry chef, received an Advanced Degree from La Varenne, Ecole
de Cuisine in Paris. She has traveled extensively throughout Europe,
and has long held an interest in dining history, cooking, and the
culinary arts. During the 1980s, she owned and operated a catering
business, and was the pastry chef at two restaurants in Salt Lake
City, Utah. For the past 20 years, she has worked in the non-profit
sector in development and special events planning in New York City.
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