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!