Cooking classes

French technique without the mystique.

SOLD OUT

Dinner at the Bistro

Friday 23 October · 3 hours · Classic bistro · Meat · All levels

The bistro meal that looks effortless on the plate and takes real skill to pull off. Three courses, three techniques you'll use again and again.
Œuf mollet florentine — Poach, sauce, gratin
Pièce de bœuf, purée de pommes de terre, sauce marchande — Sear a steak properly and build a pan sauce
Tarte Tatin — Master dry caramel and pâte brisée

Autumn market

November · 3 hours · Seasonal · Vegetarian · All levels

French autumn cooking at its best. No meat, no fuss, just technique applied to the best seasonal vegetables.
Poireaux vinaigrette — Build a proper emulsified vinaigrette
Tourte aux légumes verts — Master pâte brisée & farce
Île flottante — Build meringue & crème anglaise

At the bakery

November · 3 hours · Pastry · Vegetarian · All levels

French pastry looks like the thing you can't do at home. Three hours later you'll know why it works, and everything you bake goes home with you.
Madeleine maison — Master beurre noisette
Éclair au chocolat — Understand pâte à choux and piping
Tarte citron meringuée — Build pâte sucrée and master meringue

Christmas dinner

November · 3 hours · Festive French dinner · All levels

A Christmas dinner that looks like an occasion and stays calm in the kitchen. Three courses, three techniques that carry the whole meal.
Velouté de châtaignes — Build a velouté with proper texture
Magret de canard à l'orange, gratin dauphinois — Build a traditional French sauce
Bûchette de Noël roulée — Roll a biscuit without cracking it

Booking for the November classes opens soon. Leave your email on any class above and you'll hear first.

W H A T ' S I N C L U D E D

A professional chef by your side

A welcome crémant and a glass of French wine

Seasonal produce, all equipment and aprons

Digital recipes and Atelier tips to cook it again at home

Small group of 10 to get the most out of the class