Join us to explore the heart and soul of French cookery. There are few more enjoyable dining experiences than those found at an authentic French bistro where you can enjoy simple dishes in a relaxed setting.
On this course we will be learning classic bistro recipes from different regions of this great, gastronomic nation.
We will be enjoying tasting plates of each regional dish that you have learned to cook as we move through the course, and you will take home a delicious Bouillabaisse and fresh crusty baguette that you will have learnt to make yourself.
At the end of this highly practical, but fun day of cookery, you will have learned some classic French recipes and an appreciation of this magnificent cuisine.
From Poitou-Charentes (West)
Mussels steamed with white wine and garlic with freshly made baguette.
From Comte (Swiss border)
Saucisson de Morteau
Smoked regional sausage with new potatoes and tarragon salad
From Marseille (Provence/South East)
Fish stew with rouille, croutons and gruyere cheese
From Parisienne (Central)
Bavette Frite Bordelaise
Flank steak with shallots, smoked bacon and red wine
From Normandy (North West)
Tarte Tatin Apple
Upside-down apple tart with calvados caramel and vanilla ice cream