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
(Sauteed Chicken served with baby onions and mushrooms)
Tarte au Citron
(Fresh Lemon Tart using Pate Sucree)
(Small buttery almond cakes)