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.
Artichokes Tart Tatin
Artichoke or cherry tomato
Simple bread dough for Fougasse
Savoury eclairs & gougeres
Chicken filet filled with with mushroom Duxelles
Quail three ways
Pan fried market fish
Guinea fowl Mousseline