Provençal Cuisine and the Seafood of the Mediterranean

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Skill Level: Medium

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.


  • 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

Workshop Sessions

Workshop Sessions

Session Date Time Places Left

The Mediterranean Culinary Academy classroom at No 5, Sappers Street, Valletta

All of our workshops 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?

  • Food & Drink
  • Use of Equipment

75 4 hours over 1 Session