Guizol will demonstrate how to prepare a five-course meal typical of the Provence area in southern France. Participants in the session will be then be served the same dishes, accompanied by French wines selected by Earl's Distributing of Missoula.

"A Taste of Provence," sponsored by the Alliance Francaise of Missoula, begins at 3:30 p.m. at the Depot. Tickets are $50; $45 for members of the alliance. Reservations are requested by March 20. Call Chantal Moser at 543-1075 or Simone Harris at 829-9172 to make reservations or for more information.

Guizol opened La Provence in 2000 and regularly organizes cooking classes and wine-tasting events at the restaurant. After training at various schools in the south of France, Guizol honed his skills at restaurants in France, London and the United States, including stints at the Ritz Carlton in Naples, Fla., and Caesar's Palace in Las Vegas.

He is married to Carolyn, a native Montanan and his partner in La Provence.

Participants in the event will also take home a book with some of Guizol's favorite recipes. Here's a selection:

Salt and freshly ground black pepper

1/2 cup creme fraiche

7 ounces Emmenthaler cheese, grated

2 eggs

1/2 cup bread crumbs

1 pound pate brisse (recipe follows) or prepared puff pastry

1 egg yolk

1 tablespoon water

Place the Ricotta cheese into a mixing bowl and mash it with a fork. Add salt, pepper and creme fraiche, mixing well. Add the Emmenthaler cheese and mix again.

Preheat the oven to 450 degrees. Roll out the pastry to about 1/8 inch thick. Using a 4-inch biscuit cutter, cut out 26 circles.

Moisten the edges of the first pastry circle with a bit of water on your fingertips. Place 1 tablespoon of filling in the center of the circle and turn up the edges on three sides to make a three-cornered "hat." Press the edges of the pastry firmly together at the corners so that the filling is enclosed. Repeat with the other pastry circles, arranging on two nonstick baking sheets.

Beat the egg yolk and water and brush this mixture over the surface of the corniottes. Bake for 25 minutes or until the pastries are golden brown. Arrange on a platter and serve hot or warm.

3 ounces softened butter

1 1/2 teaspoons water

1/2 teaspoon salt

If possible, prepare the pastry ahead and allow to rest in the refrigerator overnight.

Place the flour, butter, water and salt in the bowl of a good processor. Mix for 30 seconds or until the dough comes together to form a ball. Remove from the processor, maintain a ball formation and wrap in plastic. Refrigerate overnight.

Be sure to remove the pastry from the refrigerator 1 hour before attempting to roll it out. Place on a lightly floured surface and begin to roll it out evenly from the center out. Dust with flour as needed to keep it from sticking to the roller or the work surface. At this point, follow the directions of whatever recipe for which you are going to use the pastry.

Makes about 8 ounces of pastry.

1/2 cup onion, chopped

1 tablespoon olive oil

1 cup Chardonnay

1 bay leaf

3 cloves

2 tablespoons flour

4 cups chicken stock

2 cups heavy cream

1 cup Roquefort cheese, crumbled

Dash nutmeg

Salt and pepper to taste

For the roasted fillet of beef:

4 8-ounce fillet mignon, seasoned with salt and pepper

1 tablespoon olive oil

Preheat the oven to 400 degrees.

To prepare the sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onions and saute until translucent. Add the Chardonnay, bay leaf and cloves, then bring to a boil. Reduce the heat to a simmer and cook for 2 minutes. Whisk in the flour, then the chicken stock and then the cream. Bring back to a boil, stirring frequently. Reduce the heat to low again and gently simmer for 30 minutes, stirring occasionally. Remove the sauce from the heat and pass through a fine strainer. Add the cheese to the strained liquid. Season to taste with the nutmeg, salt and pepper. Set aside and keep warm.

In a heavy-bottomed oven-proof skillet, heat the olive oil then add the seasoned beef fillets. Sear golden brown on all sides, then transfer the pan to the hot oven. Cook to desired temperature, then remove from the oven and allow to rest for 5 minutes before serving.

Reheat the sauce and serve with the meat.

Makes 4 fillets.

If you're interested

"A Taste of Provence" cooking demonstration is at 3:30 p.m. Sunday, March 24, at the Depot Restaurant, 201 W. Railroad St., in Missoula. Tickets are $50, $45 for members of the Alliance Francaise. Reservations are requested by March 20. To make reservations, call Chantal Moser at 543-1075 or Simone Harris at 829-9172 to make reservations.