French Cuisine – The Cooking of Normandy and Brittany

French Cuisine – The Cooking of Normandy and Brittany

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Chef: Stephen Bulmer
Duration: One Day
Theme: French Cuisine
Level: Intermediate
Price: £160 weekends, £140 mid-week

We have a series of three cookery courses featuring French cuisine, focusing on regions famous for their distinctive recipes – Gascony, Provence and Normandy & Brittany.

Cooking of Normandy & Brittany

Dishes typically included in this course are:

Boudin Blanc au faisan

Fillets de sole Normande

Gibelotte de lapin

Pork escalopes with calvados

Clafoutis

Tarte au sucre y port

Techniques covered in this course include:

  • Fish filleting, preparation of sauce
  • Preparation and meat cookery methods for the pheasant and pork, including searing, resting and how to tell when meat is cooked
  • Cooking methods for sauces and garnishes
  • Professional technique for making and rolling pastry, benefits of using a flan ring, techniques for freezing pastry ahead of time
  • Clafoutis batter and preparation, seasonal variations
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

Friday 27th February 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.