"You have managed to rekindle my love of cooking & the joy of preparing food for all to enjoy! Learning how to prepare & present food that looks fantastic and tasted even better - and is still hot! Thanks for your patience and support on the food journey - I'll be back for the advanced course!"

Pat & Linda Brown
September 2007

1 Day Cookery Course Itinerary

Gourmet Cuisine and Cooking Classes in the Loire Valley


Arrive:

10.00 Kitchen. Welcome, explore kitchen/equipment etc…

Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek, vierge dressing.

11.00 Demonstration: Leek and potato soup, cheese croutons

11.15 Seasoning techniques: How to bring the best out of your ingredients.

11.45 Hands-on: Bread making; plain, sun-dried tomato and parmesan, basil and olive oil, onion and cumin.

12.30 Hands-on: Chicken butchery.

13.30 Lunch. Leek and potato soup, cheese, pickles, salad, home-made bread and olives.

14.30 Demonstration: Chicken stock, (white & brown), veal glace, red wine and shallot sauce.

14.45 Demonstration: Prep salmon, Gravadlax of salmon
Hands-on: Filleting trout (one each) and prep mussels. Fish stock.

15.50 Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce

16.30 Finish

18.00 Aperitifs followed by dinner

Hands-on cooking lessons								Cooking course in FranceCooking vacation

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Menu

Seafood Chowder
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Crispy duck and vegetable spring rolls with a sweet chilli sauce
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Sorbet
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Seared fillet of salmon served with sautéed king prawns
and a crab bisque vinaigrette
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Iced coconut parfait
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Cheese and biscuits
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Coffee and truffles
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Home-made ice creamsGlazed lemon tartIced banana parfait




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Questions? Email us now

Thursday: Day 6

9.00 Breakfast

10.00 Departure before midday