Our Blog Cooking Classes

Cooking Classes

Due to the tremendous success of our 2009-2016 series of Cooking Demonstrations by Executive Chef
Jean Paul Lair and Pastry Chef Laurent Dellac Le Vallauris will start its
2016-2017 Season with new demonstrations.

These demonstrations are scheduled for the entire season
on the second Monday of the month till May 2017
We will post a notice should there be some changes in dates
The Demonstrations start at 10:30am and are followed by Lunch

Price: $59 plus tax and gratuity



March 13th Cooking Demo Menu

Mise en bouche

Red beet and berries Gazpacho
Duck lollipop with sesame seeds
Smoked herring on potato

Steamed asparagus with quail eggs caviar and chervil creamy dressing

Main course
Bouillabaisse (Provencal fish soup) with Chilean Seabass, Branzino, mussels, prawns and scallops.
Served with "rouille " olive oil toast and Comté cheese

Cheese cake and berries grapefruit compote


April 10th 2017 cooking demo menu

Mise en bouche
Chilled seafood tomato soup with Parmesan stick

Onion and goat cheese tart with baby arugula

Main course
Pan seared prime rib eye steak Beurre "maitre D'hôtel
Straw potato and haricot vert

Rum and walnut cake mango sorbet

Next cooking classes will be
March 13th
April 10th
May 8th

Some of the Chef's offerings include local and whenever possible,
all naturally grown/raised organic produce and products. Consequently, Le Vallauris Cuisine
features seasonally, regionally, and globally influenced gourmet cuisine.

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