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.
- Duck salad with crispy duck egg
- Roasted salt cod with bouillabaisse sauce
- Frangipane pithivier with crème anglaise
Menu may be subject to change
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 to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
- 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 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. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.