Dimension Sud
Since 2001

 

 

 

 

 

Cookery Workshops
Tapenade
Anchovy Cream
Pesto 
Dessert with fruits ans flowers
Aperitif

Tastings and Explanations
all about Olives
Flowers in Gastronomy
Honeys and corresponding plants

Provençal Challenge

Gourmet Breaks

Aperitif in Provence

Coffee and Tea Break

 

Provencal Lunch

 

Open Activities

 

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COOKERY WORKSHOPS

Introduction to the Provencal Cookery

 

1. Fabricate your own Tapenade

2. Fabricate your own Anchovy Cream

3. Fabricate your own Pesto with organic basil

4. Confection your own Dessert with fruits and flowers

5. Fix your own Aperitif

 

1. Fabricate your own tapenade

 

Includes a recipe (PDF file)

Optional extra: a jar of tapenade for each participant

Details of the session :

1.Presentation: The olive tree and its corresponding products – olives, oils, olive spreads, tapenades.
2.
Practical cookery workshop in which participants learn how to make black olive tapenade using local ingredients (Olives, garlic, capers, anchovy cream, olive oil, etc.), working with a pestle and mortar. Recipes provided at the end of the session.
3. Presentation about manufacturing processes, origins of the products, Provencal anecdotes and culinary ideas.
4.
Tapenade tasting with toasts.

Materials: All products and materials provided by Dimension Sud.

Duration: Approximately 45 minutes by workshop

Prices for session at the place of your choice in the French Riviera:
For groups of 10–40 people, a constant price including all taxes.
For groups of 41+ people, price per person, including all taxes.

Special prices for activities offered for groups of 50-500 people.

Please, ask for more details and a quote from Nicolas de Choudens

 

 

 

2. Fabricate your own Anchovy Cream

 

Includes a recipe

Optional extra: a jar of anchovy cream for each participant

 

Details of the session
1. Explanation about anchovy, preservation and different uses in gastronomy

2.Practical cookery workshop in which participants learn how to make anchovy cream using local ingredients (Olives, garlic, capers, anchovy cream, olive oil, etc.), working with a pestle and mortar. Recipes provided at the end of the session.

3.Presentation about manufacturing processes, origins of the products, Provencal anecdotes and culinary ideas.

4.Anchovy tasting with toasts.

 

Materials: All products and materials provided by Dimension Sud.

Duration: Approximately 45 minutes by workshop

Prices for session at the place of your choice in the French Riviera:
For groups of 10–40 people, a constant price, including all taxes.
For groups of 41+ people, price per person, including all taxes.

Special prices for activities open for groups of 50-500 people.

Please, ask for more details and a quote from Nicolas de Choudens

 

 

 

 

3. Fabricate your own Pesto with organic basil

 

Includes a recipe
Optional extra:
a jar of organic pesto for each participant

Details of the session
1.Presentation: The basil plant and its history – different uses in gastronomy.
2.
Practical cookery workshop in which participants learn how to make pesto using local ingredients (fresh organic basil, garlic, parmesan, pine kernels, olive oil, etc.) working with a pestle and mortar. Recipes provided at the end of the session.
3. Presentation about manufacturing processes, origins of the products, Provencal anecdotes and culinary ideas.
4.
Pesto tasting with toasts.

Materials: All products and materials provided by Dimension Sud. 

Duration: Approximately 45 minutes by workshop 

Prices for session at the place of your choice in the French Riviera:
For groups of 10–40 people, a constant price including all taxes.
For groups of 41+ people, price per person, including all taxes.
 

Special prices for activities open for groups of 50-500 people.

 

Please, ask for more details and a quote from Nicolas de Choudens

 

 

 4. Confection your own Dessert with fruits and flowers

Cooking lesson in order to prepare your own dessert with flowers

Optional extra: a bag of rose petals crystallised in sugar for each participant

 

Details of the session

1. Explanations about the tradition for using flowers of Grasse, for cooking with flowers

2. Provision of marble mortars, pestles and aprons
3. Preparation by participants of a dessert with fruits and flowers, three options: Pineapple with mimosa or lychee with rose or strawberry with poppy
4. Presentation in glasses overlaid with crushed fruits, crumbled gingerbread "crumble way", whipped topping, flowers syrup, decorating with crystallized flowers

5. Comparative tasting of preparations obtained

6. Comments on the culinary uses of the products tasted.

Materials: All products and materials provided by Dimension Sud.  

Duration: Approximately 45 minutes by workshop

Prices for session at the place of your choice in the French Riviera:
For groups of 10–40 people, a constant price, including all taxes.
For groups of 41+ people, price per person, including all taxes.

Special prices for activities open for groups of 50-500 people.  

 

Please, ask for more details and a quote from Nicolas de Choudens

 

 

5. Fix your own aperitif

 

  

4 Cookery Workshops in teams, coordinated by an agronomist engineer

Includes recipes

Workshop N°1: Making toasts with black and green olives tapenades

Workshop N°2: Making stuffed endive leaves with anchovy cream

Workshop N°3 : Little glasses with pistou, cherry tomatoes and breadsticks

Workshop N°4 : Around goat cheese

 

Optional extra: an embroidered apron for each participant

 

Details of the session

1. Presentation : the gastronomy of Provence – Importance of the aperitif

2. Participants are involved in the 4 workshops and create a full cocktail for an aperitif.

3. Tasting of the specialities before lunch or dinner.

Materials: All products and materials provided by Dimension Sud. 

Duration: Between 2 and 3 hours for the 4 workshops and the tasting.

Prices for the 4 workshops and the tasting at the place of your choice in the French Riviera:

For groups of 10–20 people, a constant price, including all taxes.
For groups of 21+ people, price per person, including all taxes.  

 

Please, ask for more details and a quote from Nicolas de Choudens

 

DIMENSION SUD SARL, 45, Chemin des Castors, Quartier St Antoine, 06130 Grasse - France
Tel : +33 (0)9 73 65 46 15 - Email :
nicolas.dc@dimensionsud.com - Internet : www.dimensionsud.com
SARL au capital de 50 000 €uros - SIRET : 432 249 142 000 14 APE 93.29 Z