Southern French Cookery
This course is a taster from our French Cooking Holiday and to
give you a summer 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.