Provençal Déjeuner Culinary Workshop: Technique, Tradition & Table

Come compose a spring-themed menu inspired by the generous simplicity of a traditional Provençal communal farm meal.

We’ll begin with Bagna Cauda (a warm, garlicky anchovy and olive oil dip served with crisp, seasonal vegetables) to awaken the palate. Next, we’ll prepare Canon d’Agneau with tomate confite, tapenade, and fresh févettes (a tender cut of lamb with slow-roasted tomatoes, olive tapenade, and fava beans) to celebrate the sunlit flavors and new bounty of the season.

To finish, we’ll create nage de fraises au thyme citronné (strawberries in a delicate syrup scented with lemon thyme), a bright, fragrant note that welcomes spring to the table.

Throughout the session, we’ll focus on technique, seasoning, and timing, giving you the confidence to recreate this menu at home. After cooking and learning, we will gather to share what we’ve prepared! We will savor the abundance of late spring, whether in the Provençal countryside or right here in our own Goshen NY, is alive with color, growth, and the quiet joy of communal country life!

Light refreshments will be provided. Cocktails and spirits available for purchase.Space is limited. Advance registration required. Ages 18+.

About the Instructors:

Chef Sébastien Giannini was born and raised in the port city of Toulon in the South of France, where he was shaped by the markets, fishermen, and Provençal traditions of the Mediterranean coast. His love of cooking began early, inspired by his grandmother’s daily market rituals and her reverence for seasonal ingredients. By age 14, he was already working in Michelin-starred kitchens.

Chef Giannini’s international career spans leadership roles with some of the world’s most respected luxury hotel brands and a competitor and mentor at the highest level. Hei represented the Côte d’Azur in the French national finals of the Bocuse d’Or and later served as official coach for Team Canada in 2015. In 2024, he was elected President of Disciples Escoffier USA, and in 2025 received the prestigious Maître Artisan distinction, which recognizes mastery of craft and contribution to the culinary arts.

Today, as Partner Chef of L’Avant-Garde in Washington, DC, Chef Giannini brings Riviera authenticity, Michelin-level discipline, and a passion for teaching into the kitchen. In his classes, he focuses on approachable techniques, thoughtful sourcing, and the joy of cooking French food meant to be shared. Follow Sébastien at @lechefsebastien.

Le Chef’s Wife is a French food and lifestyle platform founded by Anina Belle Giannini, dedicated to making modern French home cooking approachable, joyful, and deeply rooted in tradition. Inspired by her life with French Chef Sébastien Giannini, Le Chef’s Wife translates classic French techniques into simple, elegant recipes for today’s home cook, blending Provençal flavors, seasonal ingredients, and effortless sophistication. Anina Belle’s work has been featured on The Today Show, Food & Wine Magazine, The Washington Post, and Woman’s Day. Through recipes, storytelling, and immersive experiences, Le Chef’s Wife invites audiences to bring the romance of the French table into their everyday lives.

When Anina Belle isn't in the kitchen with her husband and 2 kids (aged 5 and 8) she runs her marketing company, Savoir Faire and her non-profit Next ChaptHER. Follow Anina on Instagram at @lechefswife.