French Cuisine
This day’s hands on cooking course at The Edinburgh New Town Cookery School will be spent making classic French favourites. We will show you how diverse French food is and how it varies from region to region.
Bouillabaisse with Rouille and Croutons
(Marseille, Provence-Alpes-Cote d’Azur)
Saute de Poulet a L’Angevine
(The Loire)
(Sauteed Chicken served with baby onions and mushrooms)
Tarte Normande
(Normandy)
(Glazed flan containing frangipane and apples)
Twice baked Cheese Soufflés
(Small souffles baked in a bain marie and turned out to bake again in a hot oven)
Dietary Requirements and Allergies:
The recipes made on this course contain the following: GLUTEN, EGGS, NUTS, DAIRY AND NOT SUITABLE FOR VEGETARIANS*
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Age limit
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
Course times
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
Please view the Short Course Terms and Conditions.