French ClassicsOn this full day or part-time course (evening / day) we will cover classic 'mother' sauces béchamel and velouté as well as stocks, hollandaise, navarin, fricassée, crème caramel etc.
No cookery course schedule would be complete without an introduction to classic French cuisine! In the UK we are exposed to many great international cuisines, French cooking is still up there with the best of them.
On this full day workshop expect to pork rillettes, vichyssoise, chicken, walnut & Roquefort quenelle chive volute and apple, blanquette of lamb, hollandaise, crème caramel. We will eat some of this for a late lunch with a glass of wine.
By the end of the day / course you will have learnt how to prepare and cook some wonderful French dishes and we will also have spent time discussing presentation – how to transfer all that care and skill into a dish for the table to be proud of.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.
The small print bit – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes prepared may vary from examples above.