Wednesday, 14 February 2018

Buckwheat Galettes

The buckwheat galette is probably the most famous dish in Brittany. In every town and market place 
you will see the biggest queue is the one of locals waiting to order their galette for lunch. Don’t hesitate to join the queue in the market as you will be offered a sausage and onion all rolled up in a delicious buckwheat pancake or galette as is commonly known in Brittany.

The most wonderful attribute of the galette is their versatility. Whilst delicious on their own, they are a great accompaniment to lots of additional ingredients. The local farmers simply added the galette totheir morning  bowl of buttermilk for a healthy nourishing meal.  The most popular galettes served in cafes will add cheese, ham, vegetables, seafood and even fish. Its a great empty the fridge dish and one can experiment with all the ingredients and herbs one has to hand. My favourite ingredient is simply grated roquefort cheese and spinach or simply with brockley as in the above photograph.

Galettes are relatively easy to make but I recommend you make the batter the night before and let it rest in the fridge.


(For 8 galettes)

250g buckwheat flour
1 egg
1tsp coarse sea salt
100 ml milk
200 ml water
Butter for cooking the galette on the pan.
Your additional ingredients to add to the galette once made.

As I said its best to make the batter in advance. Its very simple and a great way to get kids into cooking. Sift the flour into a mixing bowl making a well in the centre. Add the egg and salt into the well with a wooden spoon gradually bringing in the flour into the mix. Mix the milk with water and add a little at a time as you mix the batter into a smooth paste like mayonnaise. Add the mix to a food processor and add more milk & water as necessary until you get the consistency of cream. In the old days, the traditional method was for women to use their arms together in a big cauldron working the batter for up to four hours until the right consistency was found. Thank God for Kenwood!

Leave the batter overnight to rest.

Next day, grease a large pan with butter and heat up to 110 degrees (gas mark 1/4). Stir the batter well and place one ladle of the batter in the centre of the pan quickly swirling the ladle around so you get an equal spread on the pan. Cook until the edges go brown and add your additional ingredients now if you wish. Make an envelope shape of the galette so it looks good and cover for a minute. Serve immediately.

With this dish, as so often, practice makes perfect!

Serve with a glass of lovely cider.

Saturday, 9 December 2017

A New Year Cooking Course

We are very excited to be launching the menu for our new year cooking course which starts on 28th December 2017. Whilst most of our one week cooking courses have their fair share of fun the New Year Course is set on a much more lavish scale. There are champagne receptions, late night partying and a whole host of special events scaled around a serious six days in the kitchen.

Poul is still working on the menu but here is a general schedule for the week:

 Thursday 28 December 2017

Arrival at Kerrouet House with a champagne reception and introductory dinner at 7pm

Friday 29 December
We start at 10am with introductions, course program, safety issues (use of knives etc). We discuss each daily menu before we start preparation and actual cooking.

 Bread making  
Chicken stock making for the week
  Starter: Green Pea soup “Ninon”
Main: Salmon fish cakes on a garden salad with homemade Sauce Tartar
 Cheese: Selection of French cheeses
 Starter: Artichoke in a citrus soup
Main: Prawn stuffed Chicken leg with Sauce Basil 
Cream fraiche potato and roasted Jerusalem Artichokes
Cheese: Selection of French cheeses
 Dessert: Chocolate fondant with salted caramel ice-cream

Saturday 30 December 

Starter: Small tomato pizza Provençal
      Main: Chicken Salad with mushrooms & pancetta
Cheese: Selection of French cheeses

Starter:  Pan fried scallops and a Sauce Curry-Sauternes
Main: Duck breast with grapes and Pommes Anna
Cheese: Selection of French cheeses            
 Dessert: Creme Brûlée

Sunday 31 December

  Starter: Mussel soup with saffron
  Main: Mushroom Risotto
  Cheese: Selection[i] of French cheeses
New Year Dinner
Foie Gras terrine with a pear salad
 Lobster bisque
Apple sorbet
Main:Beef Wellington with a port wine sauce
Cheese: Selection of French cheeses
  Dessert: Almond & white chocolate gateau with liquorice

Monday 1 January 2018

 Lunch is free.
Visit Dinan or Mont Saint Michel

Starter: French onion soup
Main: “Frikadeller” meat balls with Braised endives gratin
Cheese: Selection of French cheeses
  Dessert: Chestnut cake

Tuesday 2 January 2018

Starter: Parmesan omelet
 Main:  Warm smoked fish on a salad with Chive Cream dressing
Cheese: Selection of French cheeses

Starter: Pumpkin soup
  Main: fish from the marked
Cheese: Selection of French cheeses
Dessert: Tiramisu    

Wednesday 3 January Depart after breakfast,         

Sunday, 12 November 2017

Welcome to Brittany

The magazine Côtes d'Armor is distributed to every home in northern Brittany. Therefore it is very nice that we get a mention on page 26!! Here is a link :

Thursday, 26 October 2017

A visit to the Island of Flowers

The Ile de Bréhat just ten minutes from the beautiful coast of Brittany near Paimpol is about an hour's drive from our cooking school. If you time the ferries right you can be walking along medieval traffic free lanes amongst beautiful flowers and delightful  beaches within a few minutes walk of arrival! 

This is an extraordinary island of flowers with breathtaking coastal scenery. The pink rock formations alone are absolutely amazing but the whole character, fauna and flora are exceptional. It is fortunate that most people have never heard of the place and given the beauty of mainland and coastal Brittany, there are plenty of other places for the tourist to visit. Cars are not allowed on the island and so it is only those with a love for flowers and birds and rare landscape beauty who will give up their car and walk to and from the little harbour to another world. Here are some photographs I took earlier today:

About to depart to another world.

Chef Poul 

Wednesday, 20 September 2017

Avocado Soup

Avocado soup is an unusual summer dish served ice cold preferably in lovely warm weather a bit like Vichyssoise. It is easy and quick to make and will certainly impress your friends as it is seldom seen in restaurants. The trick is to have ripe avocados on hand so you may well have to purchase these a week in advance. It does not keep well so serve it on the day it is made.

Serves 4

2 ripe peeled avocados (stone removed)
1 lemon zest
Lemon juice
1 small shallot onion
250 ml yoghurt
3 sprig of Coriander, parsley and chives

Salt & pepper

Topping when serving, toasted cashews, pine nuts or sunflower seeds


Blend the avocado and onion to a smooth consistency.
Then add the yoghurt and finally flavour with lemon juice, zest of lemon,
Salt and pepper

Serve it ice cold it doesn't keep well so eat it the same day).

Elderberry Panna Cotta

Everyone likes a panna cotta and it has to be one of the easiest, most versatile and most impressive of all desserts! You can add so many different fruits to the cream that you can almost call it a dessert for all seasons! Elderberries are in season at present so we have been making both the cordial and the jelly and it is easy to use the jelly with the cream. (Note of caution always boil freshly picked elderberries for a few minutes and don't eat the seeds)!


500 ml cream
2 gelatine leaves 
Elderberry juice or jelly
Sugar to taste
Lemon juice to taste 
Fresh berries to decorate the dish
Melted chocolate to sprinkle over dish before serving 


Heat up the cream and flavour it with elderberry juice or elderberry jelly; we picked and made our own elderberry jelly (50/50 with sugar) so depending on how much sugar in the jelly you use, just add sugar to desired taste. Add the gelatin (which has been soaked in cold water for 5 minutes) into the elderberry cream.  Strain the cream and pour it into 6 small ramekins. Serve with a selections of summer fruits and sprinkle with hot chocolate.