French Bistro (Ashburton Cookery School)

Join us to explore the heart and soul of French cookery. There are few more enjoyable dining experiences than those found at an authentic French bistro where you can enjoy simple dishes in a relaxed setting.

On this course we will be learning classic bistro recipes from different regions of this great, gastronomic nation.

We will be enjoying tasting plates of each regional dish that you have learned to cook as we move through the course, and you will take home a delicious Bouillabaisse and fresh crusty baguette that you will have learnt to make yourself.

At the end of this highly practical, but fun day of cookery, you will have learned some classic French recipes and an appreciation of this magnificent cuisine.

The Menu

From Poitou-Charentes (West)

Moules Mariniere

Mussels steamed with white wine and garlic with freshly made baguette.

From Comte (Swiss border)

Saucisson de Morteau

Smoked regional sausage with new potatoes and tarragon salad

From Marseille (Provence/South East)

Bouillabaisse Provencal

Fish stew with rouille, croutons and gruyere cheese (take home)

From Parisienne (Central)

Bavette Frite Bordelaise

Flank steak with shallots, smoked bacon and red wine

From Normandy (North West)

Tarte Tatin Apple

Upside-down apple tart with calvados caramel and vanilla ice cream