One Day Classic French Bistro Main Courses
Please use the calendar to select the day you would like to book.
£ 155.00 P/P INC VAT
One Day (9.30am to 4.30pm)
techniques learned :
Low temperature poaching in oil or fat
Trimming and scoring duck breast
Pan-frying duck breast
Resting of cooked meats
Classic French Bistro Main Courses
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.
On the one day classic French Bistro Cooking Course we’ll be cooking dishes like:
- French Onion Soup
- Confit Duck Leg
- Pan-Fried Duck Breast
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!
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)