French cookery

two day course from £1200.00

Available from 30th Oct 2018

Whilst travelling by barge through south west France, Rick was inspired by the culinary heritage. This course includes some of the fish and meat dishes he discovered on his journey.

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Course dishes 2018

Day 1

  • Buckwheat galettes with ham, egg and cheese
  • Warm oysters with champagne sabayon
  • La mouclade
  • Côte de boeuf with bordelaise sauce
  • Bourride of red mullet, brill and salt cod

Day 2

  • Ragout of lemon sole and scallop with Vouvray, butter and basil
  • Lobster thermidor
  • Crab bisque
  • Petit salé aux lentilles: Salt pork with lentils
  • Tarte tatin

Please note ingredients are subject to change, due to seasonal availability.

 

Techniques

Day 1

  • Making gallettes
  • Shucking oysters
  • Making a sabayon
  • Identifying, cleaning and cooking mussels
  • Extracting bone marrow
  • Making a bordelaise sauce
  • Making a bourride

Day 2

  • Preparing and filleting a large flat fish
  • Cooking scallops
  • Making a terrine
  • Humanely killing, cooking a crab
  • Humanely killing and cooking a lobster
  • Curing pork
  • Making pastry

Course overview

Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

Course dishes 2019

Day 1

  • Buckwheat galettes with ham, egg and cheese
  • Warm oysters with Champagne sabayon
  • La mouclade
  • LUNCH – Côte de boeuf with bordelaise sauce
  • DEMO – Bourride of red mullet, brill and salt cod

Day 2

  • Ragout of lemon sole and scallop with Vouvray, butter and basil
  • Lobster thermidor
  • Crab bisque
  • LUNCH – Petit salé aux lentilles
  • DEMO – Tarte tatin

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