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.
DurationFrench is a cuisine very close to my heart and the source of some of my most enduring food memories. Many childhood holidays were spent in the coastal regions of Brittany and The Vendee, as well as winter trips to The Dordogne. As a chef, I also spent many years working in the ski resorts of Savoire, as well as stints in Paris and Bordeaux.
Food trends are ever-changing, and we are now lucky enough to have access to such a broad spectrum of cuisines and ingredients. As part of this though, I think sometimes we forget some of the old classics, and when I cook classic French at home, it always brings smiles to my families' faces.
While the day’s menu may change with the seasons and availability of ingredients, you can expect to make dishes such as:
At lunch, we’ll stop to eat what we have made in the morning and share a glass of wine while we chat with our fellow foodies on the course. There may be leftovers to take home, so please bring Storage containers.
The school has been established by chef Robin Stewart. Robin has over 30 years’ experience as a professional chef including in some of the World's top 5* kitchens. He has also developed recipes for some of the key British supermarkets. He is passionate about good quality ingredients and great tasting food. He loves nothing more than to help others develop skills in the kitchen, passing on hints and tips, techniques and short cuts which he has found useful throughout his career.
Rutland Cookery School offers full day workshops only. There are a maximum of nine people on any course which enables individual attention to be given when needed. All ingredients, aprons and equipment are supplied and at the end of the day you will be sent an email containing all the day’s recipes. Students work individually at their own, fully equipped workstation. Everyone cooks the same dishes, working at the same pace with each stage clearly demonstrated and explained. The emphasis of the workshop is not on slavishly following a recipe but on developing your own personal taste, judgement and techniques.
Whether you are an amateur or a keen cook your confidence and skill levels will be increased by attending one of these courses.
Your little Chefs will cook a really tasty French biscuit that you can eat at any time of the day.
Europe is formed by 44 Countries big and small. Whilst the food in the Southern European countries has many similarities. The same can be said for the countries in the North, East and West of Europe. All unique cuisines and yet with many similarities amongst them.
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.
Synonymous with classical cuisine, many of the world’s most loved dishes originated in France, as well as the repertoire forming the building blocks for many chefs across many continents.
This day’s hands on cooking course at The Edinburgh New Town Cookery School will be spent making classic French favourites. We will show you how diverse French food is and how it varies from region to region.
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