Monday, September 20, 2010

Photo Essay: Cooking school in Provence

Salade Niçoise. A bed of leafy greens, some other colorful vegetables and a fat slab of tuna on top. Don't let the size scare you, it's a light meal perfect for a hot day.

The chef baking bread in an oven that was built in 1790. It is rare in this region to find such a large brick oven. Back in its hay day this oven would supply the entire village with bread for the winter. 
An Asian water lily resting in what was used as a lavoir, a washing station for clothes.
Half a lamb ready to be sliced up by the chef, but not before making the grapefruit vinaigrette for the herb salad...

Dorada baked in salt. An amazing taste once you have chipped away the fish from its salt bath.

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