CHOOSE FROM OUR SEASONAL MENUS....
Learn to confit pink garlic from the hills of Lautrec to prepare twice-baked soufflés - learn the art of a perfect silky roux!
We’ll teach you how to "barigoule" artichokes for savoury tart-fines & how to preserve lemons for an artichoke paté
Try a savoury take on classic choux pastry, fill eclairs & profiteroles with delicious fillings, perfect for a starter or cocktail party
Create a slow roasted tomato & thyme tart-tatin, served with a fresh goat's cheese & chive sorbet
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
Use our farm grown aubergines and peppers to create an "Escalivade", served on Espelette flavoured sable de fromage
Plus we'll give you lots of tips on plate decoration....
Try a stuffed saddle of rabbit, crispy bon-bons, served with a liver parfait – traditional French fare!
Learn how to trim, render & smoke local duck breast over tea-leaves and lentils and the secret of “gastrique” sauce making
French trim guinea fowl and then make a simple fresh cheese for a piped "summer Mousseline" with a classic reduction sauce
We’ll show you how bone quail, for confit legs & pan-fried tarragon stuffed breast, served with Sauce Veronique
Impress your dinner party guests with poached ballotine of chicken or guinea fowl, filled with traditional & modern fillings
New ways with pork - a modern take “en croute”, learn about dry and wet cures and simple ferments to lift the flavours!
Confit a guinea fowl thigh & pan fry breast for a modern & light for take on traditional Cassoulet
Vegetarian dinner party classics include aubergine & pepper Charlotte filled with homemade tomato brousse, on Piperade sauce or Cassoulet of cauliflower on white bean ragu, with preserved lemon and turmeric pickled cauliflower
All served with a seasonal classic reduction sauce and traditional and modern accompaniments!
Try our peach & nectarine frangipane, a versatile gluten free dessert, that can be adapted to suit the seasons
Spring heralds the first cherries for our cherry & almond clafoutis drizzled with cherry wine!
Prepare a light orange Gâteaux de Séville, the ideal gluten free dessert, served with easy lemon ice cream or pot de crème
Impress your guests with our bitter chocolate fondants, & a crème fraiche sorbet the dinner party classic!
Light as air honey Madeleines, served with a lemon verbena pot du crème - no need for gelatine - perfect for vegetarians
Prepare a choux paste for Paris-Brest, whip up a light coffee crème and serve with bitter chocolate sorbet
Create a classic crème Anglaise, the basis of a heart-warming prune and Armagnac soufflé OR for the most luxurious “brioche pain perdu brulee”
Our recipes are adapted to the season and today’s busy lifestyle - it’s all about preparation in advance!
SEASONAL STARTERS - Depending on the season, you may prepare asparagus, artichokes, aubergines, heirloom tomatoes, peppers local sweet onions, freshly picked from the fields opposite us to compliment our variety of starters and entrees.
MAIN COURSES - You will learn to prepare and trim locally sourced duck or guinea fowl, French cuts of meat or fish and shellfish sourced from the Mediterranean.
CLASSIC SAUCES - We teach you how to perfect classic French sauces and accompaniments for each course adapting them to bring out the seasonal flavours.
TIMELESS DESSERTS - Simple yet mouth watering desserts are given a modern twist with some clever presentation techniques.
THEN ENJOY - Relax in the peace of our canal side gardens and enjoy the meal that you have prepared accompanied by expertly paired local wines.