Southern French Cookery
This course is a taster from our French Cooking Holiday and to give you a spring boost, cooking our favourite dishes from Southern France.
We will show you how to make sauces, breads, pastries & much more! French sauces can be categorized by how they are made. You will find several sauces all based on one particular sauce, called the mother sauce. Once you understand how to make the mother sauce, it is easy to do the variations. In fact, if you learn how to make a bechamel sauce, a hollandaise sauce, and mayonnaise, you will be able to make dozens of different sauces (and hundreds of different dishes)!
We will make for example from Provence, the famous fougasse bread to go with soup au pistou, the classic onion & olive pissaladiere, leek tart with the richest of pastries and a warming potato dauphinoise, to finish perhaps a chestnut & chocolate truffle.
We will taste a selection of regional organic wines & olive oils and of course finish with a large feast.