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  • Chef Poul

What’s Cooking?

Updated: Dec 4, 2021

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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