Cooking course
Classical French technique as a foundation: mother stocks and sauces, butchery and base preparations. Layered on top — practical dishes that demonstrate each technique in use.
Structure
The course is built around lessons, from simple to complex: first the stocks, then knife work and the mother sauces, then recipes that draw on those foundations.
Recipes from this source (62)
- Orange compote with mint candies dessert
- Beef Stroganoff main
- Veal blanquette main
- Borscht with goat cheese soup
- Gazpacho soup
- Beef dark stock broth
- Gravlax appetizer
- Pear on puff pastry with "Williamine" cream dessert
- Country-style pork pâté pâté & rillettes
- Roasted sea bass with onion, ginger and bacon stuffing main
- Roast chicken main
- Green salad with vinaigrette salad
- Mashed potatoes side
- Cassoulet main
- Clafoutis by Michel Guérard dessert
- Consommé broth
- Crème Dubarry soup
- Pot de crème dessert
- Crème caramel dessert
- Breaking down a chicken (large cuts) technique
- Chicken breast with Albufera sauce main
- Chicken liver pâté with port marmalade pâté & rillettes
- Chicken dark stock broth
- Basque-style chicken with saffron rice main
- Chicken in wine with glazed vegetables and celeriac purée main
- Lazy cheesecake dessert
- Salmon en croûte with mushroom duxelles main
- Breaking down a chicken (small cuts) technique
- Almond pavé dessert
- Vegetable stock broth
- Shepherd's pie main
- Beetroot tartare pyramid with potato-guacamole mousse main
- Pork belly main
- Mackerel rillettes pâté & rillettes
- Risotto alla milanese main
- Fish stock broth
- Marseille-style fish soup soup
- Mushroom, blanched celery, seared cucumber and parsley salad salad
- Chicken liver salad with orange sauce salad
- Lightly salted salmon, carrot, pink grapefruit and raisin salad salad
- Caesar salad salad
- Light chicken stock broth
- Pork tenderloin with prunes and roasted potatoes with onion, dill and gribiche main
- Pork stuffed with fig chutney main
- Asparagus with poached egg main
- Steak with Bordelaise sauce and pommes Pont-Neuf main
- Sticky toffee pudding dessert
- Spring soup soup
- Vichyssoise soup
- Maghreb-style tomato and honey soup soup
- Cod soup soup
- Tarte Tatin dessert
- Beef tartare with roasted potatoes main
- Duck breast with cherries main
- White fish fillet with sweet pepper salsa main
- French onion soup soup
- Bread pudding dessert
- Citrus flan dessert
- Chocolate fondant dessert
- Apple crumble dessert
- Apple pie dessert
- Apple tart dessert