We’ll make:

• Beef Tartare

• Roquefort cheese tart served with bitter leaves and olive & mint dressing

• Montrachet’s Bouillabaisse with rouille and croutons

You’ll learn:

• The characteristics of French cuisine and how to combine ingredients that preserve the individual taste of a dish

• The secrets to building different flavour profiles when making classical French stocks and sauces

• The basic but important skill of balancing the seasoning of Beef Tartare

• The important steps of making a tart dough and blind baking

• The components and techniques required to complete a Bouillabaisse using traditional ingredients and recipes  

• To make these classical French dishes at home for your family and friends with confidence

What’s included:

• Complimentary house wine, beer and soft drink beverage service throughout class duration

• Three different dishes that you eat as you go

• All ingredients

• Recipe booklet

• ‘Tricks of the trade’ information 

• A sweet snack to end the class