Most restaurant dishes are prepared so that there will be a maximum time of 15 minutes between the customer placing an order and the dish arriving at the table. Come to this class and discover how this is done and how to do it yourself. Here’s an idea of what to expect: Chicken liver parfait, leeks au vin rouge, Alsace onion tart, duck confit with white bean puree & red wine reduction, poached fillets of lemon sole with Hollandaise sauce & true chocolate mousse. Checked table clothes not provided
All classes include tastings throughout and supper with a glass of wine. You will also be able to take something of home of what you have cooked. All recipes cooked by you or demonstrated will be sent on to you by email following the class
5 available until Wed 24 Feb '16 6pm
11 available until Wed 24 Feb '16 6pm
Students, under 21s, over 60s and those on income support are eligible for a 10% discount. Discount not available in conjunction with any offer.