French Seasonal Cooking Class
Students will learn French recipes and food used in different seasons with a multitude of ingredients. We will teach recipes according to the season and from a particular part of France. Students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.We have four menu sets (sets of recipes) for this class:
French Seasonal (Spring):
week 1:
(cooking demonstration and 5-course meal)Dubarry cauliflowers cream soup
Chicken ‘grandmother’ style
Parisienne potatoes
Lyonnaise French beans
Savarin Chantilly
week 2:
(from week 2, student will cook themselves and take the cooked food home.)Chicken ‘grandmother’ style
Lyonnaise French beans
Savarin Chantilly
week 3:
Dubarry cauliflowers cream soupBeef steak Bordelaise style
Parisienne potatoes
week 4:
Pan fried trout Grenobloise styleBiarritz style baked rice
Fruits berries hot soufflé
week 5:
Cheese briocheArchiduchesse scramble eggs
Carrots ‘vol au vent’
week 6:
Veal escalope Nivernaise styleParmentier potatoes
Lemon quatre-quart with anglaise cream
week 7:
Liver pâté "French style"Rigodon Bourguignon
Spring seasonal salad with French dressing
week 8:
Quails Montmorancy styleGratin potatoes Alpine style
Alsacienne biscuits
French Seasonal (Summer):
week 1:
(cooking demonstration and 5-course meal)Pistou tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream
week 2:
(from week 2, student will cook themselves and take the cooked food home.)Pistou Tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes
week 3:
Salmon Brittany StyleTomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream
week 4:
Tian of Tomatoes and Courgettes (vegetarian)Roasted Parsnips and Potatoes
Pears Charlotte with red Fruit Coulis
week 5:
Crustacean "Bisque" SoupChicken Liver Omelet
Mushroom Ratatouille
week 6:
Green Seasonal Salad and French DressingChicken Roulade Argenteuil Style
Blueberries Tart
week 7:
Melon "Charentaise" StyleVeal Escalope Cordon Bleu
Nicoise Style Zucchini
week 8:
Sirloin Steak "Arlésienne" StyleAnna "gateau" Potatoes
Biscuit "Kiss of a Lady"
French Seasonal (Autumn):
week 1:
(cooking demonstration and 5-course meal)Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream
week 2:
(from week 2, student will cook themselves and take the cooked food home.)Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale
week 3:
Venison steak with peppered sauceBoulangere style potatoes
Chocolate profiteroles with vanilla ice cream
week 4:
Gnocchi Romany styleCod fillet ‘Veronica’ style
Braised rice Mediterranean style
week 5:
Fresh herbs and cheese frittatasGreen tabbouli ‘Toulonnaise‘
Red berries cream brulées
week 6:
Autumnal vegetable soupPork paupiette alsacienne
Roast potatoes and apple ‘Noisette’
week 7:
Braised lamb with sun-dried tomatoes crust and garlic jusCrétan potatoes
Balthazar cake with orange liquor
week 8:
Snails with garlic and parsley butterStuffed tomatoes ‘old style’
Assorted braised vegetable ‘pot’
French Seasonal (Winter):
week 1:
(cooking demonstration and 5-course meal)Gratinée of Vegetables with Walnuts
Navarin of Lamb
Subric of Spinach
Turned Roast Cocotte Potatoes
Charentaise Honey Galette
week 2:
(from week 2, student will cook themselves and take the cooked food home.)Gratinée of Vegetables with Walnuts
Navarin of Lamb
Turned Roast Cocotte Potatoes
week 3:
Chicken Fricassee ‘Old Style’ (A l'Ancienne)Subric of Spinach
Charentaise Honey Galette
week 4:
Cheese GougereTofu Marengo Style
Peas Country Style
week 5:
Veal Alsacienne StyleFlemish Cabbage
Agenaise Prunes Omelet
week 6:
Berrichone GaletteProvençale Beef Stew
Garlic Cream Tagliatellie
week 7:
Marseillaise BouillabaisseMarseillaise Pilaf Rice
Creole Bananas
week 8:
Duck a l'OrangeTurnips and Swede Puree
Chocolate Delicious Cake with Cream Anglaise
We have four (4) sets of menus (a total of 84 recipes) for the full set of this course. We rotate different set of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page
you might also be interested
We also provide French Provincial CookingSimilar to this class, with food selected from different region in each class.
enrolment
To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)Classes are run subject to acquiring minimum numbers. Maximum number of students per class is 6.
what to bring
For the first session, simply come to the class with empty stomach. A three-course (5 dishes) meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and ingredients (detailed list will be provided weekly).(Photo by Antony S.)