Cookery – The French Kitchen

About this course

This course examines French food through its history, regional traditions, flavours and textures. It focuses on dishes including ratatouille from Nice and the varied regional versions of coq au vin. Learners explore a range of recipes, with sessions combining discussion, shared tasting and cookery. Some activities are completed in groups, and participants prepare a French dish to eat and take home each week.

What you'll learn

• Explore the historical and regional traditions associated with French cookery
• Compare different versions of coq au vin from across France
• Prepare French dishes using a variety of recipes
• Examine how flavour and texture feature in French cooking

Is this course right for you?

The course is listed as suitable for all levels and is intended for learners with different levels of cooking experience. Participation includes occasional group work, sharing and tasting, as well as preparing a dish during each session.

• Includes group activities alongside individual cookery
• Involves sharing and tasting prepared food
• Participants prepare a dish to eat and take home each week

Before you go

• Participants make a French dish to eat and take home each week.