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Culinary Venue Recipes
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Laguna Culinary Arts Adventures
Laguna Culinary Arts Adventures
Home > France > Lacoste
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Contact Information:
949-494-0745
949-494-0745
Location:
Lacoste, France
Lacoste, France
Culinary Category:
Cooking Classes
Cooking Demonstrations
Guided Culinary Tours
Culinary Vacation
Cooking Classes
Cooking Demonstrations
Guided Culinary Tours
Culinary Vacation
Culinary Focus:
French
French
TRAVEL THE WORLD with Laguna Culinary Arts Adventures!
Our travel division, Laguna Culinary Arts Adventures, specializes in leading small, personalized group travel experiences. Our destinations include selected locations throughout France, Italy and Spain, as well as the California and Oregon wine countries. Each year we will expand our trip offering to other domestic and international destinations that meet our criteria for good food & wine, an interesting cultural experience and a beautiful place to be! At each location, we delve into the unique culture of the region, where the food and wine is part of the fabric of the local life. Each trip offers a balance of culinary delights, historical and cultural activities and outdoor activities for our guests to enjoy. Of course, each trip features two formal cooking classes (optional for those who would rather just enjoy the food!) but if you want even more cooking, our chef is happy to put you to work with him in the kitchen!
In order to ensure the best possible experience for our guests, we do all the trip research ourselves. We strive to find charming but high-quality accommodations in each location, indicative of the local culture. From an 18th century grand chateau in the Dordogne River Valley of France, an ancient villa set in the middle of the Tuscan countryside in Italy, or a quaint wine country inn in Sonoma Valley, California, our goal is to select properties where our guests have the run of the place and feel at home. We visit local producers that may not otherwise be accessible to the public, and we seek out the most charming yet representative villages, markets, and points of local interest. Although our trips of full of activities, we always allow enough time for relaxation, shopping in the local villages, and of course plenty of opportunities to taste the local wine!
Our travel division, Laguna Culinary Arts Adventures, specializes in leading small, personalized group travel experiences. Our destinations include selected locations throughout France, Italy and Spain, as well as the California and Oregon wine countries. Each year we will expand our trip offering to other domestic and international destinations that meet our criteria for good food & wine, an interesting cultural experience and a beautiful place to be! At each location, we delve into the unique culture of the region, where the food and wine is part of the fabric of the local life. Each trip offers a balance of culinary delights, historical and cultural activities and outdoor activities for our guests to enjoy. Of course, each trip features two formal cooking classes (optional for those who would rather just enjoy the food!) but if you want even more cooking, our chef is happy to put you to work with him in the kitchen!
In order to ensure the best possible experience for our guests, we do all the trip research ourselves. We strive to find charming but high-quality accommodations in each location, indicative of the local culture. From an 18th century grand chateau in the Dordogne River Valley of France, an ancient villa set in the middle of the Tuscan countryside in Italy, or a quaint wine country inn in Sonoma Valley, California, our goal is to select properties where our guests have the run of the place and feel at home. We visit local producers that may not otherwise be accessible to the public, and we seek out the most charming yet representative villages, markets, and points of local interest. Although our trips of full of activities, we always allow enough time for relaxation, shopping in the local villages, and of course plenty of opportunities to taste the local wine!
Spring 2006 – Tuscany, Italy. We explored the back roads of the historic Chianti region of Tuscany, and stepped back in time as we enjoyed the laid back culture of the locals. Our accommodation was an ancient traditional Tuscan farmhouse-villa, parts of which dated back to Roman times, situated on a 5,000 acre estate of vineyards and olive orchards. The best feature of the villa’s lovely outdoor patio was the 400-year old wood burning oven, which our Italian chef put to good use for our pizza party! Other highlights of the 7-day, 6-night trip included a “scavenger hunt” in a local medieval village, private tour, tasting & lunch at Dievole in Chianti Classico, visits to the local markets, a trip to Borro, the medieval town once owned by the Medici’s, now part of the Faragamo estate, and of course, cooking classes & wine tasting with local chefs and restaurateurs.
Spring 2007 – Provence, France. The Luberon Valley in northern Provence is one of those places that, once you are there, you seriously consider never leaving. Our trip was like something out of the pages of a Peter Mayle novel – herb-scented fields surrounding our 19th century luxurious chateau situated just outside the historic town of Lacoste. Highlights of the trip included a visit to the market in the hilltop town of Gordes, cooking class with a local chef in his Menerbes restaurant, a visit to the Fontaine du Vaucluse, the source of the river Sourge, followed by a fun kayak trip down the river, VIP private tour and wine tasting at Chateau du Beaucastel, the premier producer of Chateauneuf du Pape, and a visit to the historic city and castle ruins, and another market visit in the chic little village of Loumarin. Cooking classes, and lots of great food & wine as always.
Spring 2008 – Burgundy, France. One of the most beautiful, lush green regions of France known best now as the world’s premier wine region, the Burgundy region is historically one of the most interesting places for middle ages history. Our home for the trip was the Hameau de Barbaron, a secluded hunting lodge just outside of Savigny-les-Beaunes. Activities included private wine tastings with winemakers of hand-crafted wines in the ancient caves underneath the streets of Beaune, a vineyard tour of the famous Puligny-Montrechet village, a private tour of a tonnellier, one of the 10 companies in France certified to craft wine barrels in the traditional way, visits to the medieval villages of Noyer and Vezeley, and a wonderful visit to the 900-year old Fontenay Abbey. Wonderful food to accompany the world-class wines, and cooking classes with chefs of the region.
Note: For more information about our classes in Laguna Beach, California, or more examples of our culinary tours … please visit us at www.lagunaculinaryarts.com
Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.
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Recipe
POULET a la MOUTARDE d’ESTRAGON
PUREE de CHOUX FLEUR
Braised chicken in a Tarragon Mustard Sauce, Cauliflower puree
(Recipe by: Chef Laurent Brazier)
Serves 6 persons
Ingredients:
6 each chicken breast, bone in
1 fl oz olive oil
¼ cup onion, minced
1 cup mushroom, sliced
1 bottle Cremant de Bourgogne, or Champagne
1 ½ cup heavy whipping cream
2 tablespoons Tarragon Dijon Mustard
1 teaspoon tarragon, chopped
1 large cauliflower cut in large chunk
2 large potatoes cut in cubes
1 tablespoon butter
Directions:
1. Season the chicken breast with salt and pepper.
2. Heat the olive oil in a large skillet.
3. Sear each piece of chicken until golden brown on both sides, and then reserve the pieces on a plate.
4. Sauté the onion and mushroom in the skillet until tender, add the chicken breast back in the pan, and then pour the Cremant over the meat.
5. Simmer the chicken in the sparkling wine for about 10 minutes, then add the cream and simmer for about 15 more minutes.
6. Remove the pieces of cooked chicken and remove the bones from the meat.
7. Whisk in the Tarragon mustard and the chopped tarragon. The mustard will thicken the sauce.
8. Place the chicken back in the sauce and simmer for 2 more minutes.
To make the puree, boil the cauliflower and potatoes in salted water until cooked tender. Drain and place them in a cuisinar. Pulse the cauliflower and potatoes with the butter until getting a very smooth texture. Season the puree with salt and pepper.
Serve the chicken in the tarragon Dijon sauce with the purred of cauliflower on the side.
