French Cuisine – The Cooking of Gascony

French Cuisine – The Cooking of Gascony

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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 Gascony

Typical dishes included on the Cooking of Gascony course are:

Preparation and Cooking of Foie Gras

Classic Salad Paysanne
including Gesiers, Duck Ham & Poached Egg

Poule au Pot

Duck Confit with Celeriac Remoulade

Cassoulet

Prune & Armagnac Tart 

Techniques covered in this course include:

  • Techniques and timings for bringing a warm salad together
  • Salad dressings
  • Preparation of meats for Cassoulet and Poule au Pot 
  • Duck preparation, marinade and ‘confit’ cookery technique
  • Professional technique for making and rolling pastry, benefits of using a flan ring, techniques for freezing pastry ahead of time
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 6th February 2015
Friday 16th October 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.