Half-day classes

The lessons include a wine pairing,

tasting and discussion.

These classes are based on classical French cuisine and are designed to give you enough confidence to produce restaurant quality dishes in your own kitchen.

 

Fish classes

Fish menu 1

Moules et frites, (mussels) served with traditionally made, double-cooked French fries, and classical chicory salad

Choice of sauce for the mussels

• Traditional white wine and shallot

• Saffron cream sauce

• Chorizo 

 

Fish menu 2

Learn how to fillet and sauté delicate fish such as sea bass, bream or salmon, served with classical rosti and seasonal vegetables

Choose from an accompanying sauce

• Seafood bisque

• Saffron cream

• Beurre blanc 

 

Fish menu 3

Slightly more complex fish dishes, served with pommes duchesse, green vegetables

• Skate wing with black butter and caper sauce

• Poached whole fish, such as lemon sole, turbot, etc., with hollandaise sauce

 

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Meat and poultry classes:

What to look for when buying, how long to cook, and which wine to serve. These menus can be adapted for summer or winter service.

 

Meat and poultry menu 1

Crispy confit of duck, or duck breast, with triple-sec orange, lemon and thyme sauce, served with rosti

Classical French reduction sauce is a perfect accompaniment for duck, chicken or even a strong flavoured fish

 

Meat and poultry menu 2

Jointed chicken, wrapped in air-dried ham and cooked with a tarragon cream sauce, served with rosti

Learn the basics of jointing poultry, how to cook the joints perfectly, and how to make this wonderful glossy tarragon sauce

 

Meat and poultry menu 3

Cook the perfect steak, served with twice-baked French fries,

Learn how to buy, prepare, cook and present steaks like a professional

Add your choice of sauce

• Peppercorn or crushed black pepper sauce

• Blue cheese

• Red wine and shallot

 

 

 

 

 

 

 

Whole day gourmet food & wine classes

 

Choice of two courses from the following:

 

L'Entrée (Appetizer)

• Cheese soufflé with fresh green salad

• French onion soup served with

• Sautéed fillet of seasonal fish and hollandaise sauce

• Sautéed endive with raspberry dressing and air-dried ham

• Coquilles St. Jacques

• Foie gras de canard parfait

 

Le Plat Principal (Main course), 

All served with salad and and/or vegetables of the season. 

 

• Classic French cassoulet

• Boudin noir aux pommes

• Soupe de Poisson à la Rouille

• Bouillabaisse a la Marseillaise

• Bordeaux roast chicken with truffles

• Traditional, classic Tournedos Rossini

• ( surcharge)

 

Le dessert

• Caramelised Bordeaux apples served with calvados crème fraîche

• Summer fruit with crème de cassis ‘en papiotte’

• Tarte Tatin

• Ile flottante

• Peach and apricot fruit Brûlée, with crème fraîche quenelles

• Dessert au chocolat doux

 

 

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Cookery and wine pairing classes, brought to your holiday premises