OUR SEASONAL MENUS....

Our recipes are adapted to the season and today’s busy lifestyle - it’s all about preparation in advance!  All our guests receive a copy of the recipes used on the day after they have completed their cooking class.  

 

We have tested each recipe and the 'cooks' at our classes have produced amazing meals both here at Millepetit and when they return home. From time to time we will add additional recipes that anyone can cook at home for the family or for that special French themed dinner party. 

 

Click on the links in the menus below and the file will open in a new window where you can print, save or just savour!

Entrées

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Learn to confit pink garlic from the hills

of Lautrec to prepare twice-baked soufflés

- learn the art of a perfect silky roux!

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We’ll teach you how to "barigoule" artichokes to create a tasty artichoke tatin & how to preserve lemons for an artichoke paté

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Try a savoury take on classic choux pastry, fill eclairs & profiteroles with delicious fillings, perfect for a starter or cocktail party

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Create a slow roasted tomato & thyme tart-tatin, served with a fresh goat's cheese & chive sorbet

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For those who love seafood learn to prepare a trio of mussels

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Use locally grown Marseillette wild rice in a “tomates farci”, served with puffed rice & silky red pepper coulis

Try your hand at easy bread dough to make colourful Pissaladiere, Fougasse & "duck fat" bread sticks

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​Use our farm grown aubergines & peppers to create an "Escalivade", served on Espelette flavoured sable de fromage

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Create a rich and creamy prawn bisque to serve as a tasty entree

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Serve seasonal Asparagus with a creamy

Hollandaise sauce

Plus we'll give you lots of tips on plate decoration....

Make your own Cures and Canapes

Main Courses

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Try a stuffed saddle of rabbit, crispy bon-bons, served with a liver parfait – traditional French fare!

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Learn how to trim, render & smoke local duck breast over tea-leaves and lentils and the secret of “gastrique” sauce making with our duck breast with Bigarade sauce


French trim guinea fowl and then make a simple fresh cheese for a piped "summer Mousseline" with a classic reduction sauce

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​We’ll show you how bone quail, for confit legs & pan-fried tarragon stuffed breast, served with Sauce Veronique

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​Impress your dinner party guests with poached ballotine of chicken, filled with traditional & modern fillings

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New ways with pork - a modern take “en croute”, learn about dry and wet cures and simple ferments to lift the flavours!

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Confit a guinea fowl thigh & pan fry breast for a modern & light for take on traditional Cassoulet

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Filet sea bream and serve with a sauce vierge or beurre blanc
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All served with seasonal classic reduction Sauces and traditional and modern accompaniments such as Pomme Anna, Duchess Potato or Pomme Fondant, 

Try our modern version of Ratatouille on a sweet pepper puree

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Vegetarian dinner party classics include aubergine & pepper Charlotte filled with homemade tomato brousse, on a Piperade sauce. Try our Savoury Cake or a white wine on white bean ragu, with preserved lemon and turmeric pickled cauliflower

Desserts

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Spring heralds the first cherries for our cherry & almond clafoutis drizzled with cherry wine!

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Prepare a light orange Gâteaux de Séville, the ideal gluten free dessert, served with easy lemon ice cream or pot de crème and candied orange peel

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​Impress your guests with our bitter chocolate fondants, & a crème fraiche sorbet the dinner party classic!

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​Light as air honey Madeleines, served with a lemon verbena pot du crème - no need for gelatine - perfect for vegetarians

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Prepare a choux paste for ​Paris-Brest, whip up a light coffee crème and serve with bitter chocolate sorbet

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​Create a classic crème Anglaise, the basis of a heart-warming prune and Armagnac soufflé OR for the most luxurious “brioche pain perdu brulee

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Try our Citrus Frangipane, a versatile gluten free dessert, that can be adapted to suit the season served with a winter fruit compote

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Create your own ice creams and sorbets to accompany the menu 

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29 Domaine de Millepetit, Trebes, 1800 Aude, France  ¦  +33 (0) 6 51 63 29 04 

 SIRET: 80961354000016   ¦  cook@canaldumidicooking.com