CLASSIC FRENCH RECIPES TO ADD TO YOUR REPERTOIRE
Of all the countries in the world, France is perhaps the most famous for its cuisine. Cuisine, gastronomy, sous chef… these all French words, and for good reason! The elegance and quality of French cuisine makes it great for occasions where you want to impress, but there are also simple recipes that take no time at all to prepare. French food is hearty, warm and full of flavour, so learning some new recipes is a great way to add some variety to your repertoire (another French word!)
French cooking ranges from easy beginner dishes to the extraordinary displays of culinary expertise that the cuisine is known for. To successfully pull off French cooking, you need to have a deep appreciation for food and learn the fundamental French cooking basics.
LEARNING FRENCH COOKING
There are numerous complicated tricks that French chefs employ to get their famous cuisine to look and taste just so. The art of French cooking is taught step by step, meanwhile interweaving skills, to compose a dish.
One key to French cooking is to learn the basic cooking methods. When one technique is mastered, another can follow. The cooking methods can include flambéing, sautéing, poaching, broiling, grilling, braising, and baking.
Another important component is knife skills. When you have formal training, you will learn the difference between a julienne, a batonet, and a brunoise.
You will also learn all about the basic ingredients and all the different ways to prepare them or incorporate them in developing a dish. You will learn the main ingredients found in a French kitchen like bread, cheese, wine, butter, mustard, leeks, herbs de Provence, tarragon, shallots, vinegar, olive oil, and more.
All the basic ingredients then become the base for sauce making. From there, you can learn the intricacies of pastry-making, as well as the best way to prepare the different types of meat.
TRADITIONAL DISHES AND INGREDIENTS, COOKED A LA FRANCAIS
You’ll learn to make at least four courses, and to pick up some slightly more complex recipes going step by step with our professional Chef. Our wide variety of classes has been carefully selected and designed so that there is something for every fan of French food.
All our French classes are as authentic as possible. We aim to give you the chance to experiment with French ingredients and dishes from different regions, so you can expect to see dishes such as cassoulet, onion soup and crème brûlées. No matter which class you choose, you can be sure that our Chefs will know the recipes inside out – so not only will you come away with some hearty delicious food, but also the knowledge that will help you recreate everything you make at home.
GOOD FOOD, GOOD WINE AND GOOD COMPANY
After your class, you can enjoy your meal and treat yourself to a glass of wine. This gives you the chance to chat with your fellow foodies who attended the class, or relax with a loved one. Our Chef and front of house team are always willing to recommend a wine that compliments your meal, so don’t hesitate to ask!
French cooking ranges from easy beginner dishes to the extraordinary displays of culinary expertise that the cuisine is known for. To successfully pull off French cooking, you need to have a deep appreciation for food and learn the fundamental French cooking basics.
LEARNING FRENCH COOKING
There are numerous complicated tricks that French chefs employ to get their famous cuisine to look and taste just so. The art of French cooking is taught step by step, meanwhile interweaving skills, to compose a dish.
One key to French cooking is to learn the basic cooking methods. When one technique is mastered, another can follow. The cooking methods can include flambéing, sautéing, poaching, broiling, grilling, braising, and baking.
Another important component is knife skills. When you have formal training, you will learn the difference between a julienne, a batonet, and a brunoise.
You will also learn all about the basic ingredients and all the different ways to prepare them or incorporate them in developing a dish. You will learn the main ingredients found in a French kitchen like bread, cheese, wine, butter, mustard, leeks, herbs de Provence, tarragon, shallots, vinegar, olive oil, and more.
All the basic ingredients then become the base for sauce making. From there, you can learn the intricacies of pastry-making, as well as the best way to prepare the different types of meat.
TRADITIONAL DISHES AND INGREDIENTS, COOKED A LA FRANCAIS
You’ll learn to make at least four courses, and to pick up some slightly more complex recipes going step by step with our professional Chef. Our wide variety of classes has been carefully selected and designed so that there is something for every fan of French food.
All our French classes are as authentic as possible. We aim to give you the chance to experiment with French ingredients and dishes from different regions, so you can expect to see dishes such as cassoulet, onion soup and crème brûlées. No matter which class you choose, you can be sure that our Chefs will know the recipes inside out – so not only will you come away with some hearty delicious food, but also the knowledge that will help you recreate everything you make at home.
GOOD FOOD, GOOD WINE AND GOOD COMPANY
After your class, you can enjoy your meal and treat yourself to a glass of wine. This gives you the chance to chat with your fellow foodies who attended the class, or relax with a loved one. Our Chef and front of house team are always willing to recommend a wine that compliments your meal, so don’t hesitate to ask!
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Soupe à l'oignon
This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. Dating back to Roman times, this was traditionally a peasant dish although the current version dates from the 18th century. The soup’s unique flavor comes from the caramelization of the onions, which often have brandy or sherry added during the slow-cooking process. Once a fisherman’s favorite, this soup is characterized by a dollop of garlic and saffron mayonnaise placed on top. |
MAIN COURSE
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Coq Au Vin
This quintessential French food was popularized by Julia Child, becoming one of her signature dishes. The dish sees chicken braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic and sometimes even a drop of brandy. Although the name translates as ‘rooster in wine’ – the braising is ideal for tougher birds – the recipe usually uses chicken or capon. The wine is typically Burgundy, although regional variations of the dish exist across France that use local wines. These include coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au pourpre (Beaujolais nouveau). Believe it or not, there’s even a coq au Champagne (Champagne). |
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Boeuf Bourguignon
Dishes don’t get much more typically French than boeuf bourguignon. The dish hails from the same region as coq au vin – that’s Burgundy in eastern France – and there are similarities between the two dishes. Boeuf bourguignon is essentially a stew made from beef braised in red wine, beef broth, and seasoned vegetables including pearl onions and mushrooms. Originally a peasant dish, this recipe is now a staple in French restaurants around the world. Traditionally, the cheap cuts of meat would be tenderized in wine for two days to intensify the flavors, although some shortcuts can be taken. Every August in Burgundy, the Fête du Charolais celebrates the dish, along with plenty of music and wine. |
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Salade Nicoise
Salade Niçoise is a typical French salad from the Provence region. Often eaten as a side dish, it can also be a light meal on its own. The salad is a mix of lettuce, fresh tomatoes, boiled eggs, (canned or fresh) tuna, green beans, Nicoise Cailletier olives, and anchovies. However, there are plenty of different variations to choose from. So, if you’re struggling to come up with the ideal summer menu, why not consider Salade Niçoise? |
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Ratatouille
Not just a lovable cartoon about a friendly rat, ratatouille is also one of France’s most iconic dishes. From Provence, the dish sees vegetables shallow-fried and then layered in a casserole dish before being baked in an oven. French chefs have been debating whether the vegetables need cooking beforehand for centuries, but however you prepare it, the results are still great. This traditional peasant dish can be a side dish, appetizer, or a main course, and tastes great with red wine and fresh, crusty bread. A similar Basque dish is pipérade, which typically adds ham and sometimes eggs to the stewed vegetable mix. |
DESSERT
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Souffle
The word soufflé comes from the French verb ‘to blow’ and, and the name suggests, this is a light, airy dessert. The dish dates back to the early 18th century and nowadays is a staple on dessert menus around the world. The crispy chocolatey crust is perfect for letting the creamy chocolate ooze out for a rich surprise. However, it doesn’t have to be sweet. In fact, cheese soufflés are just as delicious if you’re looking for something a little saltier. |
BEVERAGE