What’s Cooking?

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.