2023 PROVENCE VACATION


https://www.lechatgourmet.com/product/provence-france/
2023 PROVENCE VACATION
3635

Lavender I Truffles I Wine I French Cuisine I Art I History
Imagine yourself staying in a 19th century stone farmhouse in the south of France.
Join Le Chat Gourmet & Chef Denene Vincent on this unforgettable culinary tour
in Provence – from lavender fields, private Châteauneuf-du-Pape wine tastings to
truffle hunting in the Luberon, our vacations are designed to immerse you in local history,
culture, art, wine and cuisine through daily excursions to nearby historical
sites, vineyards, artisan markets & hands-on cooking class creating regional
cuisine with seasonal ingredients – savouring all things Provence.
Small group size, maximum 8 persons guaranteed!

DATES
SOLD OUT! Saturday June 3rd – Friday June 9th, 2023
SOLD OUT! Saturday June 10th – Friday June 16th, 2023
SOLD OUT! Saturday June 17th – Friday June 23rd, 2023

2023 WAITLIST
Accepting waitlist for Week’s 1, 2 & 3

COST
$3,895.00 per person

Join us for an adventure in Provence!
For more information call 517.663.7322 or [email protected]

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FRENCH MACARON WORKSHOP

Sunday, February 12th
10 AM – 3 PM

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https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
4168

$135.00

Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.

Sunday, February 12th
10 AM – 3 PM

Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale

Recipes include:

FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior

FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip

FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor

DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream

LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream

TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!

CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!

$135 per person

Note: Bring a container to take home the extra macarons!

Out of stock

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FRENCH PASTRY WORKSHOP

Sunday, February 19th
10 AM – 3 PM

1
https://www.lechatgourmet.com/product/french-pastry-workshop/
FRENCH PASTRY WORKSHOP
4177

$135.00

PARISIAN FRENCH PASTRIES
Éclairs I Crème Puffs I Gateau St. Honoré
Chef Vincent recently returned from France, join chef for the
‘Sweet Life of Paris’ creating classic French pastries – Viva La France!

Sunday, February 19th
10 AM – 3 PM

Techniques & Skills:
Using a Pastry Bag & Decorating Tips
Making French Pastry Crème I Vanilla Bean Meringue
Lemon Curd I Pate Choux Dough

Recipes include:

HOMEMADE PATE CHOUX DOUGH
– hand piped éclairs and crème puff pastry shells

LEMON MERINGUE ÉCLAIRS
– éclair shells filled with lemon curd pastry crème,
dipped in lemon and vanilla bean frosting glaze,
garnished with fire torched ‘kissed’ meringue rosettes
Homemade Lemon Curd I Vanilla Bean Meringue

RASPBERRY ÉCLAIRS
– éclair pastry shells filled with raspberry pastry crème,
hand dipped in raspberry Chambord glaze frosting
and garnished with candy pearl dragees
Fresh Raspberry Pastry Crème I Raspberry Chambord Glaze

CHOCOLATE CRÈME PUFFS
– crème puff shells filled with chocolate pastry crème,
finished with chocolate frosting glaze,
garnished with shaving of dark chocolate
Chocolate Pastry Crème I Chocolate Glaze Frosting

GATEAU ST. HONORÉ
– a spectacular dessert named after St. Honoré,
the patron saint of pastry chefs!, a buttery puff pastry base
topped with French pastry crème, surrounded by crème puffs
hand dipped in caramelized sugar resembling golden halos
Vanilla Bean Pastry Crème I Chantilly Whipped Crème

$135 per person

1 in stock

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Kids Cooking Camp ‘Week 4’

Monday, July 31st– Thursday, August 3rd, 2023
9 AM – Noon

6
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Kids Cooking Camp 'Week 4'
4065

$295.00

‘COOKING WORLD TOUR!’
Kids Ages 8-16

Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens

Monday, July 31st– Thursday, August 3rd, 2023
9 AM – Noon
$295 per person, 4 class series

PASSPORT TO KOREA

Monday, July 31st
Recipes include: KOREAN BEEF BULGOGI BOWLS – Bulgogi also known as Korean Barbecue Beef is made from marinated paper thin slices of tender beef, “Bul” means fire in Korean and “gogi” meat thus ‘fire meat’, we’ll marinate thin slices of rib eye steak, then char grill them over high heat until slightly caramelized and finish sprinkled with sesame seeds and green onions, served in a bowl with steamed jasmine rice, summer cucumber slices and fresh cilantro; BULGOGI MARINADE – soy sauce, sugar, mirin, honey, minced garlic, sesame oil and pear puree to tenderize the steak; THAI JASMINE RICE; CHOCOLATE SWISS ROLL CAKE – fresh baked Swiss roll chocolate sponge cake rolled around creamy vanilla bean buttercream filling and iced with dark chocolate ganache frosting.

ITALIAN PASTA MAKING

Tuesday, August 1st
Recipes include: HOMEMADE SEMOLINA PASTA DOUGH – homemade fresh pasta dough made with semolina flour; ITALIAN GARGANELLI PASTA – hand-rolled hollow garganelli semolina pasta made using a wooden dowel and ribbed pasta board, the ribs help the sauce cling to the pasta served tossed with a summer tomato sauce with fresh Italian herbs gathered from Le Chat’s garden; BOLOGNESE PASTA SAUCE – sautéed ground beef with crushed tomatoes, garlic and fresh Italian herbs harvested from Le Chat’s herb garden; SUMMER STRAWBERRY SORBETTO – Italian sorbet ice cream made with fresh summer strawberries!

FRENCH CREPES!

Wednesday, August 2nd
Recipes include: FRENCH HAM & CHEESE CRÊPES – homemade classic savory crêpes filled with shaved ham and a warm béchamel cheese sauce; FRENCH MORNAY CHEESE SAUCE – a sauce made from a classic béchamel sauce with shredded cheese added; FRENCH SUMMER POTATO SALAD – diced red skin potatoes, thick-cut bacon, sweet corn and fresh chives combined with a Dijon mayonnaise dressing; TWENTY-LAYER LEMON CRÊPE CAKE – twenty layers of sweet dessert crêpes filled with creamy lemon mousse, finished with a frosting glaze drizzle.

MEXICAN LASAGNA

Thursday, August 3rd
Recipes include: MEXICAN LASAGNA – oven baked Mexican lasagna with layers of Monterey jack cheese, taco seasoned ground beef, homemade salsa and corn tortillas; HOMEMADE TACO SEASONING – Le Chat’s hand blended taco seasoning recipe;
HOMEMADE TOMATO SALSA – crushed tomatoes, mild green chiles and southwest spices; SOUTH OF THE BORDER WEDGE SALAD – iceberg lettuce wedge salad with homemade creamy avocado dressing and choice of toppings (black beans, sweet corn, diced fresh tomatoes and crunchy tortilla strips); CINNAMON ROLL COOKIES – spirals of homemade cookie dough with a cinnamon sugar filling, finished with a drizzle of Mexican vanilla frosting.

6 in stock

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