This two day course is a celebration of Rick’s Secret France book and BBC series, where he explores hidden parts of France’s culinary landscape, from Dieppe down to Cassis. With Head Chef Lecturer Nick and our team, you’ll discover how to cook ten of Rick’s favourite dishes from the trip – including scallops with green beans, clams a la plancha and fig and frangipane tart.
If you want to book this course using a gift card, please call our reservations team on 01841 532700.
Day 1
- Salad of scallops with green beans
- Sautéed trout with savagnin
- Crab and Emmental soufflé
- Coq au Riesling
- DEMO – Coffee, almond and hazelnut dacquoise
Day 2
- Clams a la plancha
- Octopus with mash and gravy
- Medallions of pork with prunes and cognac
- Fig and frangipane tart
- DEMO – Fatteh salad with confit duck
- Preparing and cooking scallops
- Filleting a round fish
- Making a sauce
- Humanely killing, preparing and cooking a crab
- Making a soufflé
- Jointing a chicken
- Making a meringue
- Making a hazelnut praline
- Making a chocolate ganache
- Identifying, preparing and cooking clams
- Preparing and cooking octopus
- Cooking pork
- Making a sauce
- Making pastry
- Making frangipane tarts
- Confiting duck legs
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.
Absolutely incredible tutors, an inspiration! Thoroughly enjoyed my time.
Better than I expected and I knew it was going to be good. Food was tremendous and chefs were very entertaining and informative.
Excellent staff, knowledgeable, informative, new skills learnt which I will use going forward.
COURSE DATES
