So our wonderful cooking school is open again and our American students finally made it all the way from LA via Tours and Rennes arriving on Friday evening at the unholy hour of 2330 hours! Still we were delighted they made it safe and sound and now the fun part commences. The cooking course for the next few days is outlined below but I understand the chef is planning a few additional culinary surprises as well!
MAY 3 DAY COURSE 2011
Saturday
Lunch
Chicken stock making
Starter: Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
Dinner
Starter: Mussel soup with saffron
Main: Pan fried skate wing with lemon, capers,
parsley & new potatoes
Cheese: Selection of French cheeses
Dessert:Panna Cotta with fresh summer fruits
Sunday
Starter: Gazpacho
Main: Caesar Salad
Cheese: Selection of French cheeses
Dinner
Starter: Asparges risotto
Main:Veal fillet with basil sauce, crème fraiche potatoes and
rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Tiamisu
Monday
Lunch
Starter:Artichoke in a citrus soup
Main: Warm smoked fish on a salad with chives dressing
Cheese: Selection of French cheeses
Dinner
Starter: Grilled Langoustines with garlic butter
Langoustine stuffed chicken leg with mushroom sauce
Main: Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppyseed ice cream
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We offer short cooking courses in French and modern European cuisine in the heart of the French countryside. No experience necessary. We cater for everyone who has an interest in good food and wines. The school takes place in a 16th century stone longere and accommodation is also available in local gites at preferential rates.
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