A typical November week of cooking school:
Monday
Lunch
Bread making & chicken stock making.
Starter: Egg florentine
Main: pan fried skate wing with parsle, capers and lemon served with boiled potatoes:
cheeses: Selection of French cheeses
Dinner
Starter: Pumpkin soup with croutons
Main Prawn stuffed Chicken leg with sauce chives
Pommes Cream fraîche and roasted salsify
Cheese: Selection of French cheeses
Dessert: Orange almond cake with ginger ice cream
Tuesday
Lunch
Starter: Quiche Lorraine
Main: Ravioli vegetarian with sage butter
Cheese: Selection of French cheeses
Dinner
Starter Pan fried Scallops with a apple cider and curry sauce
Main: Slow roasted pork belly with fennel
Cheese: Selection of French cheeses
Dessert: Chocolate cake and salted caramel ice cream.
Wednesday
Lunch
Starter: Parmesan Soufflé
Main: French onion soup
Cheese: Selection of French cheeses
Dinner
Starter:Won-ton Ravioli à la Xuan-Minh
Main: oven baked turbot in a pepper sauce with home made pasta:
Cheese: Selection of French cheeses
Dessert: Lemon tart
Thursday
Away Lunch - free to visit Dinan, Mont Saint Michel or Saint Malo
Dinner 6pm.
Starter: Grilled Langoustines with garlic butter:
Main: Duck breast with grapes and black pepper sauce, pommes Anne and roast pears:
Cheese: Selection of French cheeses
Dessert: Apple gratin with buttermilk ice cream:
Friday Lunch
Starter: mussel soup in saffron
Main: Mushroom risotto
Cheese: Selection of French cheeses
Dinner start 6pm.
Starter: Lobster bisque
Main: Beef Wellington with a port wine sauce
Cheese: Selection of French
Sticky toffee pudding with buttermilk ice cream.
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