The Gourmet Vegetarian

Cèpes from the forest

One of the delights of being a professional chef is that you get to appreciate the extraordinary variety of food provided by Mother Nature. This is often best demonstrated by the gourmet vegetarian who using a combination of skills and knowledge can turn a simple product (or combination of products) into a sophisticated and extraordinary culinary dish. The menu below is a sample of our new five day gourmet vegetarian cooking course. In most cases remember the secret is often in the sauce!!

Monday

Lunch

Starter: Creme Ninon, a classic French green pea soup

Main: Mozzarella in carrozza

Cheese: Selection of French cheeses

Dinner

Starter: Artichoke in a citrus soup

Main: Potato Gnocchi with salvia butter and Parmesan

Cheese: Selection of French cheeses

Dessert: Panna Cotta with fresh fruits

Tuesday

Lunch

Starter: Bruschetta

Main: Parmesan Omelette

Cheese: Selection of French cheeses

Dinner

Starter: Rosemary baked carrots with a curry Sauternes sauce

Main: Farci Nicois

Cheese: Selection of French cheeses

Dessert: Chocolate Fondant with Vanilla ice cream & orange jam

 Wednesday

Lunch

Starter: Small tomato pizza Provençale

Main:  Grilled goats cheese with peppers and toast on a salad

Cheese: Selection of French cheeses

Dinner

Starter: Asparagus with poached egg and Hollandaise Sauce

Main: Homemade Pasta with pesto

Cheese: Selection of French cheeses

Dessert: Caramelized strawberries with cinnamon & poppy seed ice cream

Thursday

Lunch

Visit to Dinan Food Market or visit Mont St. Michel

Dinner

Starter: Provençale Courgette Tart

Main: Mushroom risotto

Cheese: Selection of French cheeses

Dessert: Apple Gratin with Cinnamon ice cream

Friday

Lunch

Starter: Beet & caramelised onion tart

Main: Caesar Salad

Cheese: Selection of French cheeses

Dinner

Starter: Gazpacho

Main: Polenta Lasagne

Cheese: Selection of French cheeses

Dessert: Tiramisu