French Cookery Class

About this course

The class begins with an informative demonstration covering the menu and ways to adapt the recipes, followed by participants preparing the dishes themselves. The menu includes twice-baked soufflé, coq au vin with creamy mash and buttered green beans, and crème brûlée. Alongside preparing classic French dishes, the course covers custard-making, flavour balance, presentation, and preparation and organisational techniques. Participants eat the food they have made at the end of the class.

What you'll learn

• Prepare a twice-baked soufflé
• Make coq au vin with accompanying mash and green beans
• Prepare crème brûlée and its custard
• Apply techniques for balancing flavours and presenting dishes
• Organise the preparation of a multi-course French menu

Is this course right for you?

Listed as All Levels, the course is intended for learners across a range of cooking experience. It combines a demonstration with active participation, as attendees prepare the menu themselves. Bookings can be made by individuals, pairs or groups.

Before you go

• All equipment and food are provided.
• The class can cater for those following a gluten-free diet.
• Recipe booklets are emailed after the class.