Cooking Class: Provence Première Partie with Chef Patricia

Make a warm zucchini and goat cheese “terrine” with bell pepper and tomato coulis, followed by “Calamar farci a la Setoise,” a specialty from the town of Sete on the Mediterranean coast with calamari stuffed with pork and cooked in tomato garlic sauce. For dessert, make “Blanc Manger,” an almond cream flavored with orange blossom water and cinnamon.