Five Days of Gourmet Cooking

Monday

Lunch
Starter:
Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses

Dinner
Starter:Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with mushroom sauce
Cheese: Selection of French cheeses
Dessert:Panna Cotta with fresh summer fruits

Tuesday
Starter: Gazpacho
Main: Turkey breast marinated in soya, ginger and chili
served on a salad with toasted pine kernels
Cheese: Selection of French cheeses

Dinner
Starter: Grilled scallops with endive soup and chives
Main: Veal fillet with basil sauce, crème fraiche potatoes and rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Lemon cake with cointreau creme fraiche

Wednesday

Lunch
Starter: Small tomato pizza
Main: Warm smoked fish on a salad with horseradish cream
Cheese: Selection of French cheeses

Dinner
Starter: Grilled Langoustines with garlic butter
Main: “Frikadeller” Danish styled meat balls with
potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Tiamisu

Thursday

Lunch
Visit to a local food market where we will taste the famous Briton Galettes!!

Dinner
Starter: Mushroom Risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppyseed ice cream

Friday

Lunch
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheeses

Dinner
Starter: Lobster bisque
Main: Slow roasted lamb with oven baked vegetables
Cheese: Selection of French cheeses
Dessert: Poached peach with a sabayon sauce and fresh raspberries

We get a mention in The Guardian

Link to Guardian Reader Tips article

Learning to live without Roellinger

We hear reports of doom and gloom from the resturant businesses of London and Dublin caught up in the crash of the world's financial markets. With vacant tables galore they would cast an envious eye at Les Maisons de Bricourt, Olivier Roellinger's 3 Michelin star restaurant in Cancale, Brittany which is fully booked up for lunch and dinner every day until the 15th of December when,very sadly for us, it will close. The restaurant would be fully booked up till St Patrick's Day 2009 and well beyond, so it is certainly not a lack of customers which are to blame for the closure. Running any restaurant is hard work and a 3 star Michelin restaurant even more so. While Mr Roellinger has decided to take a well earned rest we propose you give it a go cooking great food in your own home.
To help you we are running the following short courses at Kerrouet House which will enhance your cooking skills and give you a taste for some of the best food Brittany has to offer.

Sample Dinner Course

Brittany Escallops with Fleur de Sel de Guerande marinated with an orange and lime fructose

Grilled Red Mullet with toasted cauliflower puree and chive mousseline sauce

Quail with figs and apple

Gruyere cheese with selection of winter fruits

Almond and apple pie with poppy seed ice cream



Sample Lunch Course


Brittany Oysters with red onion and apple.

Salmon fish cakes with chives and tartar sauce

Selection of Cheese

Cooking Holidays in France

Well the kitchen is almost completed now and it took a lot longer than we initially expected. With underfloor heating, old  stoves, French Windows and our own chef doing design work way above the michelin requirements, it has been a labour of love all the way! The photos will tell the tale but personally the best job we did was not the new roof on this old 16th century house with links to the Manor of Plessy down the road but the large new French patio doors in the north wall which gives the most amazing view of the valley and the forests at the rear of the property. Our students will have to concentrate hard on their creme brulee's if they are not to be beguiled by the breathtaking views from the kitchen window!

The school doors will open on June 16th offering weekly courses on a wide variety of French and international cuisine. We have already had lots of enquiries from the UK (Sussex, Surrey, Oxford Hampshire) and Ireland (Dublin, Galway, Cork Wexford) and the Channel Island of Jersey and further afield (Germany, Austria, Singapore and Namibia. There is an increasing number of holiday makers who wish not to lie on a beach all day but get involved with an activity vacation and what better activity than learning how to cook better and eat well while on holiday into the bargain! Our students tell us they want to gain skills in a holiday atmosphere mixing with like minded colleagues and making new friends at the same time. Our school will ensure that everyone gets quality time with our Michelin trained chef. Many cooking schools don't let their students get hands on experience but here at the Kerrouet School, we pride ourselves with small classes allowing everyone to get involved in preparing the food and this covers the whole range from basic kitchen skills, visiting  the best food markets in France, purchasing and product appraisal (essential for seafood, cheese, meat and vegetables). French cuisine and wines are world famous and here in Brittany we are within the centre of the best seafood and vegetable markets of France. Students will learn how to bake real bread (essential for healthy living), cook oysters, mussels, scallops, crabs, langoustines, seabass, turbot, sole, skate, monkfish, salmon, seatrout, and a whole world of beautiful and exotic dishes. Check out our website for a wonderful range of mouthwatering recipes which are about to unfold on www.frenchdiningschool.com.