French Onion Soup header

One Day Classic French Bistro Main Courses

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT

These are the dishes that typify those classics cooked and served in town and provincial restaurants throughout France. Relatively simple to prepare and cook they make a great choice for a British dinner party. Some can even be prepared and cooked in advance.

Techniques you’ll learn include:

Slow caramelisation of onions; reducing meat stock; making garlic and cheese croutons; salting meat for preserving and flavour; slow poaching meat in oil or fat for that fall-apart texture; baking French cheese; scoring the skin of duck breast; seasoning meat; and pan-frying meat.

You’ll make your own lunch which will be a hearty bowl of French Onion Soup with Cheesy Croutons.

At the end of the day you will take home all the dishes you haven’t already eaten!

Techniques learnt:

  • Salting meat
  • Low temperature poaching in oil or fat
  • Caramelising onions
  • Trimming and scoring duck breast
  • Pan-frying duck breast
  • Tray baking
  • Resting of cooked meats
  • Tasting
  • Seasoning

These are examples of the kind of dishes you could be making:

  • Soupe d’Oignon (French Onion Soup) / Confit d’ Canard (Duck Leg preserved in its own fat)
  • Tartiflette (a real autumn or winter warmer, potatoes, bacon, cheese and cream - what more could you want?!)
  • Magret de Canard (pan-fried duck breast)
  • 27/01/2019 - Full Day
  • 27/03/2019 - Full Day
  • 28/04/2019 - Full Day
  • 05/06/2019 - Full Day
  • 13/07/2019 - Full Day
  • 16/08/2019 - Full Day
  • 15/09/2019 - Full Day
  • 24/10/2019 - Full Day
  • 20/11/2019 - Full Day
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