French Regional Cuisine

French Regional Cuisine

Discover the origins and essence of provincial French cooking through a session in Regional Cuisine.

This course consists of demonstrations followed by hands-on classes in 2-day classes.

PROVENCE
Greek-style vegetables with candied lemons and cilantro
Provencal-style braised lamb shank, Swiss chard gratin
Hot vanilla soufflé, violet and lavender

NORMANDY
Cauchois salad with baby lobster
Normandy-style sole paupiettes
Apple stuffed with dried fruit and calvados wrapped in puff pastry

Directly across from Germany, Strasbourg is the capital of the Alsace, a region that blends the flavours of both France and Germany. Its memorable cuisine has the boldness of Germanic culinary tradition and the quality of fine French cuisine. The people of Alsace and Lorraine are masters of smoking and pickling, of preparing pâtés, terrines, and all types of sausages. Lorraine is still predominantly a peaceful farming area where people prefer good local cooking. A sample menu may include Quiche Lorraine, meat or seafood Riesling choucroute, chicken pâté in pastry, braised sweetbreads in beer, French onion tart, rum babas, Madeleine, mini kougelhoph, Munster salad, roasted pork loin with plums, spätzles and flammenküche. Participants receive a collection of all the recipes taught in the course plus an apron to use at home. Register early as enrolment is limited.

The UBC Certificate in French Regional Cuisine has been developed for people who have a specialized interest in French cuisine and culture. The program provides the opportunity for participants to learn hands-on culinary arts techniques from a professional chef instructor and to discover the cuisine, wine, history and language of French culture.

The certificate program consists of one culinary arts foundation course, four French regional cuisine courses, one French language course, one understanding wine course and a personalized culinary arts project.

The certificate program is designed to teach and recognize French culinary arts techniques and cultural acquisition. It is not intended for accreditation as a professional chef. To complete the UBC Certificate in French Regional Cuisine, participants are required to complete 150 hours of training including course work, assignments and a final project.

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