Cooking with Star Quality – French Cuisine

Cooking with Star Quality – French Cuisine

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Chef: Stephen Bulmer
Duration: Two Day
Theme: Advanced Cooking
Level: Advanced
Price: £310 per person

Stephen Bulmer has spent his career working with top chefs in some of the best restaurants in the world, and previously ran the Raymond Blanc Cookery School at Le Manoir aux Quat’Saisons.

This course is a masterclass in French cookery for experienced home cooks, who will probably have attended several cookery courses previously. It features dishes from some of the restaurants Steve has worked at and teaches the culinary techniques needed to achieve them.

Steve will also teach you techniques for preparing ahead, cooking multiple portions at the same time and how to present your dishes with a professional finish.

Dishes typically included in this course are:

Breads
Hazelnut & Raisin, Milk and Seed Bread
 
Calamari stuffed with Fresh Herbs,Tomato Passata,
Grilled Foccacia
 
Confit of Swinton Trout, Pickled Vegetables,
Wasabi & Cucumber Dressing
 
Braised Lemon Sole with Scallops, Lemon Sabayon,
Noilly Prat Jus
 
Pigeon Pastilla
 
Poached, Stuffed Chicken Leg with Wild Garlic
 
Grilled Pork with Basil & Parsley, Deep-Fried Courgettes
 
Chocolate Plate
 
Vanilla Mousse with Nantais Sable,
Yorkshire Rhubarb Compote

 

Techniques covered in this course include:

  • Bread making – understanding roles and relative proportions of ingredients; kneading, proving and baking
  • Fish filleting, preparation of fresh squid, confit and grilling cookery methods
  • Preparation and portioning a bird, de-boning of leg, method for stuffing and poaching
  • Pickling technique for vegetables, making batter and deep-frying technique
  • Making of sauces including sabayon, tomato sauce and flavoured jus
  • Range of dessert techniques
  • Advanced presentation skills

The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.

Course Dates

Monday 20th October 2014 to Tuesday 21st October 2014
Monday 10th November 2014 to Tuesday 11th November 2014
Sunday 8th February 2015 to Monday 9th February 2015
Monday 9th March 2015 to Tuesday 10th March 2015

Booking

This course can be booked online:

Book this course now

Alternatively, contact the Cookery School:

Email: cookeryschool@swintonpark.com
Tel: 01765 680969

Booking Information

Please visit our Course Structure, Rates & General Info pages to find out more about partners joining courses, special accommodation rates, course timings and booking conditions.