Cuisines of Coastal France and Spain

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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. 


Day 1 - The Cuisine of Languedoc-Roussillon
Our course begins with an introduction to the Languedoc-Roussillon region of France. This region is home to a rich food culture that sits on the border between the coastal area of southern France and the Catalan region. The varied food culture here is representative of its geographical position – with a lot of game and foul in heartier dishes from the mountain regions, a healthy use of fish and seafood from the coastal towns and a rich Catalan influence from their neighbours to the south. We will also look at the wines, cheeses, and food products of both Provence and Languedoc-Roussillon.
Day 2 - Provençal Cuisine and the Seafood of the Mediterranean
The imagery conjured by Provençal cuisine is quintessentially Mediterranean. Olives and olive oil play a central role and ratatouille boldly displays the colours and flavours of the Mediterranean. Bouillabaisse sits at the top of the pantheon of fishermen’s stews. This classic seafood preparation will be the focus of the practical portion for the day. Together we’ll explore how cooking with only what is readily available to you can be elevated through generations of refinement to become a culinary symbol.
Day 3 - Paella & the Cuisines of Coastal Spain
The cuisine of Valencia is one based on rice cookery and the most famous dish is paella. This lesson will teach you to dissect and explain the simple grain of rice, enabling you to select and cook rice with confidence. We will examine the food products from the regions and explore the Moorish influence left on the Iberian peninsula. Most notably, we will see how each region is uniquely influenced by the Mediterranean Sea.
Day 4 - Tapas & Pintxos
The final day of this course will explore the Spanish tapas table. After demonstrations and guidance from your chef instructor, you will be asked to present an assortment of tapas to share with you peers. This exercise will enhance your creativity by sharing ideas, recipes and flavours with one another. The highlight of the day will be the chance to sit together as a group and enjoy the tapas along with regional wines, cheeses, and cured meats.


  • 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 & Nutrition

Science & Nutrition

  • Rice and grain structure Technique

Cooking Technique

  • Correct knife skills
  • Timing, planning, and organisation in a kitchen
  • Paella
  • Salad dressing
  • Bouillabaisse
  • Fish stocks and soups
  • Tapas and pintxos


  • Regional wines
  • Regional charcuterie and cheeses
  • Spice blends and regional herbs
  • Authentic pantry items

Course Timetables

November 2018

Day Date Session Time Places left
1 Saturday 3rd November 2018 The Cuisine of Languedoc-Roussillon 10:00 - 14:00 10
2 Saturday 10th November 2018 Provençal Cuisine and the Seafood of the Mediterranean 10:00 - 14:00 10
3 Saturday 17th November 2018 Paella & the Cuisines of Coastal Spain 10:00 - 14:00 10
4 Saturday 24th November 2018 Tapas & Pintxos 10:00 - 14:00 10

The Mediterranean Culinary Academy classroom at No 5, 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.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • MCA Apron
  • Food & Drink
  • Recipe Pack
  • Course Notes
  • Use of Equipment

299 4 sessions over 16 hours