"Many thanks to Maynard, Benedict & freya for a wonderful food filled five days. Great hands-on experiences from two excellent teachers. Can't wait to get home and get my stocks made & in the fridge ready for yummy sauces etc. Best wishes & happy cooking."
1 . Slice the mushrooms thinly, melt butter in a frying pan & cook mushrooms. Remove from pan & keep in a warm place.
2. Using a non-stick omelette pan put it on the largest burner and get it smoking hot. Crack the eggs into a small bowl & whisk, add seasoning. Add the oil to the pan then pour the whisked eggs into the pan.
3. Hold the pan in one hand and push it backward & forwards over the heat. With your other hand, using a fork move the egg around in circles, using the back of the fork.
4. When the consistency is like wet scrambled egg spread the egg over the bottom of the pan evenly (the cooking time so far should be only about 30 seconds). Add the mushrooms and brie down the middle of the egg, (you have to work quickly or the egg will overcook). Fold one third of the egg onto the middle, pick the pan up and flip the whole thing onto the plate.
5. Brush with melted butter and serve.
Makes a great lunch or light supper.
There is really no advanced Preparation that can be done, it is all very quick & easy.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.