Employing the classic fricassee technique, we’ll demonstrate how to transform chicken, garlic, clementines, lavender and white wine into the essence of summer in the South of France.

Best of all, the approach is highly adaptable to other ingredients so that there’s always something new on the table.

We’ll accompany this dish with that lovely Provencal bread called Fougasse, pictured nearby, and pair it with several of our wines.

$20/person to attend the demo, which includes the recipe; wine available by the glass or bottle.

Contact Us if you want to attend.