Mediterranean Herbs Masterclass (START: 29.09.2019)
Learn how to use Mediterranean herbs, starting form picking and drying, from the Chef from Provence
THIS MASTERCLASS IS MORE THAN JUST A COOKING CLASS
Your Instructor, Cheffe Ewa Fournier le Ray lives with her family and works in the most poetic region of France, Provence. In her Masterclass she'll take you on a trip to the countryside of French Riviera, where you'll explore and pick wild herbs, to use them in the recipes later.
As a professional Cheffe, she can't emphasize enough that your final culinary creation starts from the way the ingredients are grown and harvested. Together with Ewa, you will pick and dry the most famous French herbs without leaving your own house.
HOW IT WORKS
The Masterclass starts on 29.09.2019 and will run for 4 weeks. You will receive access to all the materials on the starting date. During the 4 weeks of the Masterclass you'll be able to personally ask questions and will be invited to attend LIVE Q&A session with the Cheffe. You will retain 12 months access to all the materials.
For the entire duration of the Masterclass you'll be guided by the Instructor through each step of your learning journey, personally.
Ewa Fournier le Ray is a sous-cheffe and a pastry cheffe, who works in two restaurants in Nice, the beautiful town on the French Riviera in the South of France. As a personal cheffe, Ewa gives culinary lessons based on her unique cooking approach. She teaches simple meals, prepared from the best quality seasonal products, rich in flavour and nutrition. Her talent and professional skills, when it comes to working with herbs and flavours, turn any meal into a masterpiece - yet, her recipes can be easily replicated at home.
When Ewa is not in the kitchen, she is working on her family cookbook with culinary stories and explores the Region of Provence, as an inexhaustible source of inspiration for everyday life. She is also a member of a local NGO that invites the restaurant owners to open the doors of their establishments once per year to people who can’t afford to pay for the meal in the restaurant.