French Cookery Classics

Led by Catherine Maxwell

As a child, Catherine spent many happy family holidays in different parts of France, visiting markets, cafes and restaurants and her love of food and interest in cooking was stimulated by these visits.

Subsequently she trained as a chef, studying French classical cuisine and, after she had qualified, working there as well. Back in the UK, she spent time in charge of the pastry kitchen at Le Gavroche, Michel Roux Jnr's Michelin-starred restaurant in London.

She likes the traditional dishes because of the history and the use of local ingredients.

"Catherine explains everything so clearly. She is calm, reassuring and extremely knowledgeable." Janice

What will I learn to cook?

• Oeufs poches a la bourguignon - eggs poached in red wine
• Truite Ardennaise - Ardennes trout with ham
• Salade de cresson 'a la creme - watercress salad
• Choucroute a l'Alsacienne - pickled cabbage
• Pois Chiches au lard et aux piments doux - chickpeas with bacon and peppers
• Pommes de terre roncin - new potatoes with a fromage blanc sauce
• Poulet au vinaigre from Lyon
• Croustade aux pommes from Gascony
• Apricot Pate de fruit

What happens on the day?

• The class is a busy hands-on session.
• All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
• The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
• Lunch will be some of the food you have prepared but there will also be some goodies to take home.

This class can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book.