Regional French Cuisine
 
 

Regional French Cuisine

Duration: 1 Day

Learn to perfect an eclectic mix of French regional dishes.  This one day cookery experience will teach you how to mix new skills and techniques with a little bit of love just as the French do, to create the following mouth-watering regional French dishes:

  • Burgundy, Maquereau à la Dijonnaise – mackerel baked with leeks and Dijon mustard
  • Pays de la Loire, Pigeonneaux à la petite pois Francaise – roasted squab pigeon with peas in the French style 
  • Rhône-Alpes, Saucisson Lyonnaise – Sausage from Lyon baked inside a brioche, served with Galette Lyonnaise, baby root vegetables and a veal jus
  • Anjou & Touraine, Tarte aux poire – Caramelised pear tart
  • Savoie Alps, Souffle aux fraises - Strawberry souffle

The day begins at 9.30am and we invite you to join us with a welcome tea or coffee in the cookery school’s dining room from 9.00am, where you will have a chance to meet your fellow delegates and chef. Your chef will talk you through the class menu and how the day will run before you are assigned a workspace in our fully equipped kitchen, overlooking the beautiful estate at Braxted Park. The step-by-step tuition is fun and easy to follow and the cookery school team will be available to assist you throughout the day.

At the end of a full day of cooking, everyone’s efforts will be rewarded with a glass of wine and a sit-down meal that has been cooked during the day, where hints and tips can be shared with the group while enjoying the food that you have prepared.

Please note that the dishes listed may vary due to the availability of fresh produce as a result of seasonal changes.

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Typical Day

A day at The Cookery School at Braxted Park is designed to be informative and fun.

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