Summary The French Kitchen

You don’t have to travel to France to enjoy its cuisine. Join us for this hands-on class and learn a classic French menu with modern technique. From a perfectly balanced Duck breast salad from the Landes region, to a Marseillaise Salt cod with bouillabaisse sauce, finishing with a light & flaky frangipane filled Pithiviers from Orlèans, this journey of regional French cooking is the perfect blend of French technique and fresh flavours.

As with all of the courses at Leiths, our expert teachers will be sharing the skills, tips and tricks that take the fear out of cooking, so that these timeless classics can become part of your cooking repertoire. To allow you time to focus on your bouillabaise and duck salad, the pithiviers will be demonstrated to you. And once the cooking is done, you will join us in the dining room to enjoy the lunch of your own creation, accompanied by a well-earned glass of wine from our friends at Louis Latour.


Duck salad with crispy duck egg

Roasted salt cod with bouillabaisse sauce

Frangipane pithivier with crème anglaise

Please note recipes may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info The French Kitchen

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions: We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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