Chef Jean-Jacques Prévôt's Cooking Classes CAVAILLON
Culinary workshop with chef Jean-Jacques Prévôt
Chef's tips, recipes and inside secrets... great culinary workshops offered all year long and featuring seasonal specialties.
The chef is proud and pleased to share his savoir-faire with you. Chef Jean-Jacques Prévôt's restaurant in Cavaillon won a Michelin star. Jean-Jacques Prévôt's talent and creativity are put to work as he designs great menus for you to prepare together. Some of the ideas include cod with truffle and celery, roasted duck stuffed with chopped black truffles (February). In March, filet of smoked bream (smoked in an artisan smoker), Mousse of sea bass with asparagus, steamed. And of course his famous melon cocotte with lobster, the speciality of the house, or making fish soup from scratch, with rock fish and rouille in the summertime. Veal escalopes in pastry with morels, or Royal Hare à la Jean-Jacques Prévôt in the autumn... Stuffed Hokkaido squash with a simmered veal, onions and spices; Pot au feu of duck liver in chestnut bouillon in winter. And for Christmas: pastry-sealed cocotte of oyster, scampi and cockles like a Yule log; foie gras with beetroot and carrots... These are just examples of some of the dishes made during the workshops with Chef Jean-Jacques Prévôt. Fun to do, delicious to dine on!