This summer, in addition to AUCP university coursework – with classes such as “Intensive French: Creative expression », « Precision reporting » and « Intercultural Communication » – students in Aix will be able to choose to participate in hands-on cours de cuisine given by renowned Provencal Chef Bruno Ungaro.
Chef Bruno will introduce students to the splendors of seasonal Provencal cuisine, which is all about ultra-fresh produce, simplicity, and a little bit of laziness… (Why get fancy when the ingredients speak so wonderfully for themselves?) Traditional summer dishes include Tapenade, Mediterranean Sea Bass with Provençal Vegetables, Slowly Roasted Free-range Chicken with Baby Potatoes and Thyme, Ratatouille, Fresh Figs with Lavendar Ice Cream, and Honey-Abricot-Almond Tart…
The « Cooking in Season » French cooking course includes four hands-on sessions. Each three-hour session allows students to explore the secrets of Provencal cuisine, using market-fresh produce. At the end of each session, students sit down with the Chef to taste and discuss the dishes prepared together.
At the end of the course, recipes are posted in AUCP Gourmet, on the AUCP blog – en français, s’il vous plaît !!
Cooking in Season : an AUCP extra-curricular opportunity (additional fee required)
>> 4 sessions, 12 hours of instruction, 4 three-course meals and wine included
>> Participating students receive a Certificat of Participation, which is sent to them with their AUCP transcript