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18 Reasons: Flavors of the French Mediterranean

May 22 @ 6:00 pm - 10:00 pm
Two whole cooked fish garnished with lemon slices and rosemary in a dish; event details for a French Mediterranean cooking class on May 22, taught by Zoé McLaughlin.

Celebrate the bright, sun-soaked flavors of the French Mediterranean in this seasonal, ingredient-driven class. Drawing inspiration from coastal markets and neighboring Mediterranean influences, this menu highlights fresh herbs, vibrant vegetables, and bold yet balanced flavors.

You’ll learn how to prepare a whole cooked fish topped with a pistachio salsa verde—an herb-forward sauce layered with texture and richness that perfectly complements delicate, flaky fish. Next, we’ll make zucchini fritters with halloumi, crisp on the outside and tender within, served with a tangy yogurt sumac sauce that adds brightness and depth.

To round out the meal, you’ll create a fresh spring salad featuring asparagus, French beans, baby spinach, and aromatic herbs, finished with a hint of red chili and nutty nigella seeds.

Perfect for cooks looking to embrace seasonal produce and bring the vibrant flavors of the Mediterranean coast into their kitchen.

MENU

Whole Cooked Fish with Pistachio Salsa Verde

Zucchini Fritters with Haloumi Cheese Served with a Yoghurt Sumac Sauce

Spring Salad – Asparagus, French Beans, Baby Spinach, Shallots, Red Chili, Nigella Seeds & Fresh Tarragon

Details

  • Date: May 22
  • Time:
    6:00 pm - 10:00 pm

Venue

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