CLASSIC FRENCH KITCHEN
Thursday 30 April 2020
Master classic French pastry, Pate Brisee, and then turn it into a delicious red onion tart.
Then get physical as you make a fresh herb Fougasse dough and bake it to perfection. This will accompany a hearty classic fish stew “Bourride” made with a hint of pastis.
For lunch you will cook a perfect classic Steak au Poivre and enjoy this with sauté potatoes and a watercress salad.
It will be a busy but rewarding day with us in the kitchen. We will keep you well fed and watered, just bring your good self and some suitable containers to take your food home in. Here are our suggestions-
· 1 large plate or cake tin for the tart
· A large sheet of foil for your bread
· A 2L container for your fish stew
· A large plate or tin for the Paris Brest.