Online Class

French Cooking at Home: The Food of Provence


Learn timeless techniques to create flavorful French dishes –– no passport required!

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor, Georgeanne Brennan
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Discover the celebrated local ingredients of Provence, France as you learn to season and roast a succulent leg of lamb, and master the methods behind perfectly balanced bouillabaisse. Join James Beard award-winner Georgeanne Brennan to explore the fragrant, evocative herbs that define this unique cuisine, and unlock the techniques behind its savory, soulful recipes. Create a real French feast with step-by-step guidance for elegant appetizers and delightful desserts so authentic, you’'ll find yourself transported to the coast of Southern France with just one bite!

Lesson Breakdown

1. Meet Georgeanne Brennan
Meet Georgeanne and learn what a typical Provence pantry holds.
2. L'Apéritif: Salt Cod Beignets with Aioli
3. L'Apéritif: Palmiers & Drinks
4. Bouillabaisse From the Coast
5. Bounty of the Hillsides
6. Desserts

Additional Supplies Needed

  • Dutch oven or stockpot
  • Mortar and pestle, preferably marble or ceramic
  • Hand mixer with two beaters or heavy-duty stand mixer with whisk attachment

Taught by

Georgeanne Brennan
Georgeanne Brennan
Georgeanne Brennan is an educator, consultant and the author of more than 30 cookbooks. She won a James Beard Foundation Award and a Julia Child Award for her food writing. Always an educator, she focuses on the relationship between how and where food is grown and how it is used in the kitchen, whether working hands-on with adults in the kitchen or in her writing. For a number of years she had a culinary vacation program in Provence, and later a similar one at her small farm in Northern California, and continues to lead travel groups.
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