Food writer, Cordon Bleu-trained cook and longtime French resident Rosa Jackson invites you to join her for a market tour and a cooking class in her beautifully renovated 17th-century apartment, steps from the vibrant food market and the Quai des Etats-Unis. The fresh, lively scent of a Menton lemon. The melting texture of long-cooked onions. The bracing chill of that first sip of rosé. Les Petits Farcis isn’t just about flavors — it’s about all the pleasures of a day spent shopping at the Cours Saleya market and preparing an authentic Niçois meal in France’s most Italian city.
Five Day Intensive Cooking Course:
Each season on the French Riviera brings an abundance of local ingredients and recipes. For students who want to explore the sun-drenched cooking of this region for more than a day, Les Petits Farcis offers four-day intensive courses several times a year for a maximum of six students. This affordable program covers the basics of Provençal and Niçois cooking, providing students with a full repertoire of recipes to take home. Each two-hour class is followed by a leisurely lunch. Afternoons are free to relax on the beach or visit the area. Renting a car isn't necessary, as there is a convenient system of buses and trains that will take you to places such as Cannes, Antibes, Monaco, Eze, St-Paul-de-Vence and Villefranche sur Mer. Menus come with a timeline for preparing the meal at home, taking the guesswork out of dinner party planning. Participants also receive my personal lists of favorite restaurants and food shops in Nice and an apron to take home.
The friendly hands-on classes take place in my beautifully renovated 17th-century apartment just off the world famous Cours Saleya market. An optional market tour is offered on Wednesday, which is otherwise free should you wish to make a day trip.
Each day we'll prepare a full menu of fresh, seasonal dishes before sitting down to lunch and toasting our efforts with delicious wines from the region. A recipe booklet will be yours to keep – bring only your love of food!
Sample course schedule:
Adjustments may be made to the menu depending on the availability of ingredients.
Monday*:
Creamy squash soup
Rack of lamb with a mustard and herb crust
Braised violet artichokes
Fig tart with chestnut honey
Tuesday:
Zucchini stuffed with ratatouille
Lentils with Perugina sausages and Swiss chard
Tarte Tatin
Wednesday:
Optional market tour (9-10.30am)
Thursday:
Caramelized onion tart (pissaladière)
Red mullet with lemon, tomato and capers
Corsican cheesecake (fiadone) with strawberry coulis
Friday:
Wild mushroom tart
Chicken braised with bell peppers and tomato
Pears poached in red wine with spices
* This class may be held in the late afternoon if students wish to arrive in Nice on Monday morning.
Also, there are one day cooking classes. Cooking classes (in English only) take place in her renovated 17th-century apartment, ending with a four-course lunch. Half-day and full-day programs are available year round. Les Petits Farcis market classes are small and friendly, with no more than six participants. Classes are available year-round, every day of the week (no market classes on Mondays). A minimum of two people is required for a class to take place.
Faculty Information:
A France-based food writer for the past 10 years, Rosa Jackson studied at the Cordon Bleu cooking school, where she worked as an interpreter, and has been leading market tours in France since 1995. Rosa Jackson is a member of the International Association of Culinary Professionals and has been a France-based food writer for the past ten years.
Other Activities:
Gourmet food walks in the Old Town, olive oil tastings, excursions in the Côte d'Azur region. Wine tastings can be arranged.
Facility Information:
Classes take place the specially designed home kitchen of Rosa Jackson's renovated 17th-century apartment, two minutes from the Cours Saleya market and the beach. Les Petits Farcis market classes are small and friendly.
Member discount:
10% discount for InfoHub customer. Request a free gift certificate.
Notes:
Cost includes lunch on Monday, Tuesday, Thursday and Friday and a market tour on Wednesday (cost without the market tour: 500 euros). A minimum of two people is required for a class to take place. Please book at least two weeks in advance; last-minute requests may be accommodated if your visit coincides with an existing class. Payment may be made by cash, check (in major currencies), or credit card (via PayPal). A 50 per cent deposit is required at the time of booking; the remaining 50 per cent is due on the day of the class.
Also see Vacation Schools in:
Cooking schools
Europe
France
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