The birth place of classic cuisine. During the day we will explore all the best culinary delights France has to offer.

Course Overview

Duration: 10:00-16:00

Tutors: Head Tutor – Rupert Cooper

Maximum student to tutor ratio: 8-1

Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee.

The Day: The course includes five demonstrations and four practical sessions. All food and drink is provided including a glass of Blanc-de-Blanc mid-morning and wine with lunch.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.

Sample dishes

Roasted shallot tarte tatin and Blue cheese dressing

Perfect Hollandaise

Bouillabaisse

Confit duck, frites & frisée salad

Boulangere potatoes

Chicken liver & pineau parfait

White Choclate brulee

Pistachio & raspberry pithiviers

Skills

Pan frying

Butchery

Smoking

Conift

Pastry

Chocolate work

Age suitability: 16+ or 13+ if accompanied by a paying adult.