| Tasting Classes
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Tasting Classes


Discover the sensuous pleasures of taste


dreamstime_xs_40972321st Session: A Taste of Provence

Provence is the land of olives, anchovies, garlic, tomatoes, saffron, and the classic French rouille sauce – all of which find their way into the tasting menu for this class. The first tasting opens with amuse bouche – 3 small tastes to tease, excite, and open the palate to the flavors of Provence, the seaside garden of France. The offerings of the sea in the colorful tastes of the second course lead to the sunny and lively tastes of the meats and sauces presented in the third course. The wines complement and follow the evolution of tastes from light to full-bodied – from rosé de Provence to Châteauneuf-du-Pape.


2nd  Session: The Gastronomic Riches of Gascogne

In Gascony, where food is called “the sweetness of life,” plums and chestnuts, game and cheese, and cèpes –mushrooms nearly as famous as truffles – find their way into the menu from the lush fields and forests of rich and earthy southwest France. In Gascony the hors d’oeuvres, called canapés, set the tone of the meal with the rich taste of duck foie gras and prepare the palate to receive without intermission the first course of cèpes in Duxelles sauce and the second course: a game terrine perfumed with Armagnac accompanied by three separate classic French sauces. In the third course tastes explode: duck breast in a red wine reduction is accentuated by plums stuffed with Roquefort cheese. The unusually robust and rustic wines of Gascony that accompany the meal – from the appellations of Madiran, Jurançon, and Cahors – have been made to carry the deep, rich flavors of Gascone cuisine.


3rd  Session: Rustic France

After the sampling of dishes from Provence and Gascony, the palate is now adjusted to the gastronomic grandeur of France, where cookery is all about sauce and superior ingredients. French peasant cuisine, characterized by its extreme diversity and style, is the heart of the Slow Food Movement. dreamstime_xs_55982200The three courses selected for this third session represent the classic dishes of French cuisine. The tastes move from the classic appetizer Feuilleté d’Escargots à la Florentine to the classic fish course Filet de Sole Velouté de poisson to what is perhaps France’s most famous dish: Le Coq au Vin à la Bourguignonne. The wine offerings from the terroir of France possible to pair with these dishes is nearly unlimited. Let me surprise you!


4th   Session: A Feast of French Reds

This fourth session is all about the wines. And the tastes take us from East to West, from Burgundy to Bordeaux. And the wines lead the experience. Food is the accompaniment and brings joy to the wine because the garden of French wine is made to match the garden of French food. The four courses finish with a classic cheese paired with a Bordeaux wine that opens and unveils the layers of the cheese’s flavor while the cheese makes you understand the shy and complex Bordeaux style.


Galiléa’s philosophy: “Without a good table, there is no pleasure.”


Authentic French sauces — the essence and soul of cookery — in the tradition of “Prince Gastronome” Escoffier

Food and wine pairings for you to experience an evolution of taste

6 food tastings and 3 wine tastings

A perfect sequence of tastes in small plates

Classes are offered throughout the year at various pre-set locations,

or you can arrange for your own class group to meet at a location of your choice – even your own home.

(Classes limited to 12 participants)

$240 in advance for 4 classes

Learn to reproduce the art of French cuisine to enhance your everyday meals!