L'Université du Vin (The University of Wine)Much of your time is spent cooking in the magnificent kitchen at l'Université du Vin. Located in the historic twelfth century Château de Suze-la-Rousse, l'Université du Vin is in the heart of the Rhône Valley in Provence.
Guided by Chef Tom Lee and Michel Receveur, Maitre Cuisinier de France, you cook in a state-of-the-art, fully equipped teaching kitchen with magnificent views of vineyards and the French countryside. You cook on a world-renowned Molteni stove, each one built to the chef's specifications. Culinary School of the Rockies is the only American culinary school to have access to this kitchen.
"Si la Civilisation du Vin mérite d'être chantée et célébrée, encore faut-il transmettre les connaissances qui la constituent à travers de multiples disciplines. Telle est l'ambition de l'Université du Vin."
English Translation:
"If we are to celebrate wine, we must also transmit the knowledge across many disciplines. That is the goal of the University of Wine."
Sample Menu
From a day cooking in the kitchen at Suze la Rousse.
Soupe aux épinards avec une émulsion de lard fumé
Spinach soup with a smoked bacon cream emulsion
Le risotto aux coquilles St. Jacques avec tomates
confites et lardons
Pan fried scallops on a bed of risotto with tomato
confit and lardons
Langoustine rôti sur une julienne de poireaux à l'anis vert, sauce au crustacé
Roasted langoustine on a bed of leek julienne flavored with green anis and shellfish sauce
Fleur de courgettes farci à la mousse de volaille avec une crème aux cèpes
Zucchini flowers stuffed with a chicken mousseline with a cepes cream sauce
Meli malo de salades au kaki et grenade avec une vinaigrette à la lavande
Mixed green salad with persimmon and pomegranate with a lavender vinaigrette
Poire pochee au pain d'épices. Lait de pignon et sorbet au fromage blanc
Poached pears with spiced bread, pine nut milk and a fromage blanc sorbet
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