French ClassicsLearn to make pork rillettes, vichyssoise, blanquette of lamb, and tarte tatin - to name just a few.
No cookery school schedule would be complete without an introduction to classic French cuisine! In the UK we are exposed to many great international cuisines, French cooking is still up there with the best of them.
On this full day workshop we have previously made pork rillettes, vichyssoise, chicken, walnut & Roquefort quenelle chive velouté and apple, blanquette of lamb, navarin of lamb, hollandaise sauce, crème caramel, tart tatin. Dishes may vary according to season.
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.
The workshop starts promptly at 10am and finishes at 4pm. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
Please note, this workshop is not suitable for vegetarians or vegans. It can be made suitable for coeliacs but please contact us if you require this as we will need to make some amendments to the recipes. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of recipes is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.