Learn the basics of preparing French Classical sauces
DurationDishes being prepared will be:
Originally studying cookery in my native France and first working in Paris, I came to London in the 1980s to work with such illustrious names as the Roux Brothers, Alistair Little, and with Simon Hopkinson at Bibendum.
French cuisine is a great place to start for any cook or chef, with many traditional dishes based on classic techniques and flavour combinations. This class will introduce you to some of these as you get hands-on with our chefs in the kitchen practising the perfect soufflé or rustic cassoulet.
The French and fine dining are undeniably linked – elegant desserts with quality ingredients make French cuisine great for occasions where you want to impress, but there are also simple classics that can show-case your skills with minimal fuss.
From the delicious crunch of a crusty traditional baguette to the soft, rich taste of brioche, fresh artisan bread is an integral part of daily life in France. By the end of this practical one-day course you’ll have the skills, knowledge and confidence to bake a selection of authentic French loa...
In this class we will look at some traditional French classics and recreate some well-loved, sometimes forgotten favourites. When we talk about the French classics, this can often mean two different things.
You’ll learn to use a preferment to make tasty baguettes, rustic pain de compagne and a flour/water scald for a soft and fluffy pain de mie.
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