French Cooking classes

My cooking classes are given from my home in Noordhoek for min 2 pers to max 20 pers. Classes can take place from 10h00 to 14h00 or from 18h00 to 22h00 from Monday to Sunday!

The menus (1 starter, 1 main course, 1 dessert) depend on your requirements and needs (vegetarian, Halaal, food allergies, etc)… If you don’t have any then you can choose amongst below suggestions of below menus or drop me a mail as I normally suggest menus based on seasonal ingredients.

Also, my cooking classes are designed for beginners as much as chefs as I focus on traditional French recipes, cooking tips and fun time in the kitchen!

Suggestions for starter:

French onion soup, Fish terrine, fennel salad with Lou Sausson croutons, Pissaladiere, Oeuf cocotte and croque monsieur, Tarte Flambee, Pistou soup, Fish gratin, Veggies tarte Tatin, Aperitif platter, Pain Bagnat, Scallops terrine (extra R100), stuffed eggs a la fecampoise, chicory gratin with sauce reblochon (extra R50) , Vichyssoise soup, etc.

Suggestions for main course:

Beef fillet en croute, Poule au Pot (Chicken in a pot) with sauce supreme, Chicken Vallee d’Auge with sautees potatoes, Rabbit with dried prunes, Beef Bouguignon, Monkfish tail with Mediterrean tian, Crusted lamb with ratatouille, Chicken cooked in parcels with delicious carrot puree, Beef with cider, Carbonade Nimoise with gratin dauphinois, Roasted Pork with ginger and apricots, Fish Cotriade, Norman trout, Lamb couscous, Duck a l’Orange with mirepoix (extra R100), Veal blanquette (extra R100), Alouette sans tete,  Civet de lapin, etc.

Suggestions for dessert:

Crème brulee, Chocolate fondant, Apple Tarte Tatin, Café liegeois, Raspberry financiers, King cake, Teurgoule, Crepe Suzette, Strawberry bavarois, Apple and pear cake with salty caramel sauce, Chocolate and Orage cake with Tonka ice cream, Crème caramel, Rhubarb tart with strawberry and lavender ice cream, French bread with salty caramel ice cream, Poached pears with honey ice cream and calvados, Lemon tart, etc.

Click here for prices.

 

Rabbit menu

Coq au vin, boeuf bourguignon, bouillabaisse…you name them! These are all French dishes well known all over the
world…And obviously…le lapin aux pruneaux (dried prunes rabbit) or le lapin a la moutarde (mustard rabbit) that
are so famous in France and mostly appreciated on Sundays with the whole family with a glass of wine or with a
glass of cidre bouche (cider mouth) like in Normandy, where I come from! These two dishes will make any French mouth watering and to truly enjoy them, you must have a French baguette
on the table to be able to saucer, in other words to dip your crunchy piece of bread into the sauce left after finishing
your plate and licking your fingers! Oups! Not politically correct but hey! so good!
I live in Cape Town for more than 11 years and what a relief to know that I can now also enjoy rabbit in my plate,
here in Africa, since I have found Coniglio! And in so many different ways… rabbit pattie on vegetable rostis,
bangers on braai with beautiful marinades, rabbit kebabs with a coconut sauce…

 

Rabbit kebabs with veggies rosti and salads

Dried prunes rabbit or mustard rabbit

Crème brulee

 

Bistro Menu

Best way to discover the speciality of French cuisine! Bistro meals are typical French dishes known by almost every
French people from the moment they are born! It relies on very good quality products mostly bought at markets and
in season.

 

Deviled Eggs (Oeufs Mimosa)

Beef Bourguignon (Boeuf Bourguignon)

Iles Flottantes

 

Aphrodisiac menu

Ginger, pepper, chocolate, honey…all these products are scientifically and gastronomically (!) proven to be good
for you and your partner to push your desire to the sky! Brilliant idea for a very romantic evening!

Smoked salmon served in a special crêpe with chili and lemon whipped cream

Roast pork with ginger and dry apricots

Chocolate fondant

 

Seafood menu

Is there a better way than picking up food from Nature and cook it immediately?! Let’s arrange a date and time a bit
in advance to collect mussels together and prepare them in two different ways.

Normand mussel (with fresh cream)

Basque mussels

Norman apple tart