With rich varied and abundant recipes, this French Country cooking class will reflect simply rustic yet beautifully balanced flavoured fare. France is renowned for its nostalgic and honest food, steeped deep in its seasonal regions.
DurationWith rich varied and abundant recipes, this French Country cooking class will reflect simply rustic yet beautifully balanced flavoured fare. France is renowned for its nostalgic and honest food, steeped deep in its seasonal regions.
The recipes in this class embrace traditions used from one generation to the next, enhancing the passion the French nurture towards their culinary fare. Throw shabby chic linen on the table and enjoy what France country cooking has to offer. Recipes include Liver Pates, Seafood Terrines, Fruit Flans and tarts, regional Pigeon and Duck Dishes.
Entree:
Pork Rillettes
Chicken Liver & Port Pate
Mushroom & White Wine Pate
Seafood Mousse
Caramalised Onion & Blue Cheese Or Goats Cheese Tarts
French Pizza, topped with Potato Onion Rocket & Crème Fraise
Mains:
Braised Duck with Fennel & Orange
Duck with Olives and Rosemary
Lamb Navarin
Chicken in Cream & White Wine
Chicken Stuffed with Fig
Braised Rabbit with Dijon Mustard
Braised Rabbit with walnut and white wine
Pigeon with Peas
Pigeon with Pancetta and Red Wine
Desserts:
Cherry or Berry Cream Clafoutis Tart
Grenoble Walnut Tart
Citron tart
Apple Tarte tartin
Crème Caramel
Chocolate Mousse
Brisbane based with an Italian heritage, Giovanna travels extensively to the four corners of the world in the pursuit of quaint, charming, and forgotten recipes. Giovanna is happiest when sharing her food knowledge when travelling or busy operating her Brisbane-based cooking classes.
She is proud to call the Lot region in southwest France one of her favourite places and plans to eventually settle there. Her boundless joy, energy, and knowledge of food are infectious and warmly invites you into her extended family.
Here Giovanna will share her love of all things to do with country cooking and classic regional cooking while imparting the historic origins and anecdotes about the wonderful world of cooking.
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