The birth place of classic cuisine. During the day we will explore all the best culinary things France has to offer.
From parfait to patisserie and country cooking to gastronomic delights. As well as some wine education to make the day a food lovers heaven (and of course sampling some of France’s best regions)
Tutors: Head Tutor – Rupert Cooper
Maximum student to tutor ratio: 8-1
Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee.
The Day: The course includes five demonstrations and four practical sessions. All food and drink is provided including a glass of Blanc-de-Blanc mid-morning and wine with lunch.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
Roasted shallot tarte tatin and Blue cheese dressing
Confit duck, frites & frisée salad
Chicken liver & pineau parfait
White Choclate brulee
Pistachio & raspberry pithiviers
Age suitability: 16+ or 13+ if accompanied by a paying adult.