Skill Level: Medium
Designed to give you an introduction to Spanish and French cuisine, this course will take you from the Provençal coast of France, through the Languedoc, across the Pyrenees, into the Basque country of Spain and culminate in Valencia. We will explore the traditional dishes of each region, their wines, charcuterie and cheeses. Above all, the course will look at the many different preparations found within the regions and how you can make an authentic feast from coastal France or Spain at home.
From paella to bouillabaisse, we will teach you how to hone your technique for maximum depth of flavour. Each day of this course will provide you with a look into a region of coastal France and Spain through a dish or meal. We’ll take a look at a multitude of tapas and pintxos, how to prepare them and what wines work best with each. Regional French cheeses will be explored and tasted along with their famous food products such as confit de canard. Each region also has a unique use of herbs and spices – such as lavender from Provence and paprika from coastal Spain, and each have an impact on the cuisine of the region. We will guide you through how to use these for authenticity.
But above all, the cuisines of both regions focus on good food, good wine, and good company. We aim to provide a relaxed and comfortable environment for you to learn in and explore your culinary creativity under the guidance of our chef instructors.
Historical and geopolitical influences on regional cuisines
A delve into the origins of cassoulet
Italian influence on Provencal cuisine
The culture and dining rituals on coastal spain
Science & Nutrition
Rice and grain structure
Correct knife skills
Timing, planning, and organisation in a kitchen
Fish stocks and soups
Tapas and pintxos
Regional charcuterie and cheeses
Spice blends and regional herbs
Authentic pantry items
|1||8th January 2018||18:30||The Cuisine of Languedoc-Roussillon|
|2||15th January 2018||18:30||Provençal Cuisine and the Seafood of the Mediterranean|
|3||22nd January 2018||18:30||Paella & the Cuisines of Coastal Spain|
|4||29th January 2018||18:30||Tapas & Pintxos|
|1||9th January 2018||18:30||The Cuisine of Languedoc-Roussillon|
|2||16th January 2018||18:30||Provençal Cuisine and the Seafood of the Mediterranean|
|3||23rd January 2018||18:30||Paella & the Cuisines of Coastal Spain|
|4||30th January 2018||18:30||Tapas & Pintxos|
The Mediterranean Culinary Academy classroom at No 4, Sappers Street, Valletta
All of our courses will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.
Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.