Of all the countries in the world, France is perhaps the most famous for its cuisine. Cuisine, gastronomy, sous chef… these all French words, and for good reason! Our first cookery schools opened in France and with two French founders, you can be sure we know good French food. The elegance and quality of French cuisine makes it great for occasions where you want to impress, but there are also simple recipes that take no time at all to prepare. French food is hearty, warm and full of flavour, so learning some new recipes is a great way to add some variety to your repertoire (another French word!)
We have a wide range of French cooking classes starting from 60 minutes to four hours long. You’ll learn to make at least two courses, and in longer classes you’ll have the opportunity to pick up some slightly more complex recipes going step by step with our professional Chefs. Our wide variety of classes has been carefully selected and designed so that there is something for every fan of French food.
Traditional dishes and ingredients, cooked a la Francaise!
All our French classes are as authentic as possible. We aim to give you the chance to experiment with French ingredients and dishes from different regions, so you can expect to see dishes such as cassoulet, onion soup and crème brûlées. No matter which class you choose, you can be sure that our Chefs will know the recipes inside out – so not only will you come away with some hearty delicious food, but also the knowledge that will help you recreate everything you make at home.
Good food, good wine and good company
After your class, you can enjoy your meal in one of our dining areas and treat yourself to a glass of wine. This gives you the chance to chat with your fellow foodies who attended the class, or relax with a loved one. Our Chefs and font of house team are always willing to recommend a wine that compliments your meal, so don’t hesitate to ask!
Lemon tartSalted butter caramel profiteroles
Tarte Tatin with Calvados creamMoules marinièresCrisp Seabass, cauliflower mousseline and pomegranate
Pistachio financierCrisp confit duck leg with braised puy lentils and balsamic vinegarCreme bruleeMushroom veloute with sauteed wild mushrooms
Roasted barbary duck breast with pommes puree and petit pois a la francaiseChocolate orange fondant with Grand Marnier cream