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Welcome to MY French Kitchen

Over the last 3 years, I have been sharing my passion and knowledge of food with twice monthly Cook Club classes for local residents and holiday makers. Together we have taken a culinary trip around the globe with courses on regional French, Italian, Spanish, Thai, Vietnamese, Indian and American cooking. We have explored subjects such as bread making, pasta making, pastries, cakes, chocolate and even edible Christmas gifts. It has been an exciting and fun journey.

With such an overwhelming interest and enthusiasm from my clients and the success of these courses to date, I would like to make them available to anyone, anywhere in the world, who shares a similar love of cooking. In this digital age it is possible to Come Cook In France from wherever you are, whatever your budget.

Course structure

My courses run for 6 to 8 weeks depending on the subject. You will need to commit 3-4 hours a week on each course. You will receive a weekly email, which will include videos, recipes, information on ingredients and shopping, checklists etc. so you can download and print them ready to work at your own pace, in your own time. Each course has a maximum of 20 cooks so I can have the time to answer your questions and help guide you through each week.

At the end of each course, you will have gained the knowledge and flare to cook with confidence and provide friends and family with delicious and authentic dishes from around the world.


French Classics

This is a 6 week course beginning with the basics so you understand some of the methodology and history of French cuisine including preparation, knife skills, stocks and sauces. Each subsequent week we will work through a 4 course menu travelling through different regions of France so you are familiar with the culinary landscape and it’s traditions.

Week 1 - Basics Introduction to French cooking, food, ingredients, methodology, equipment and knife skills. You will discover just why French stocks and sauces are the basis of not only French cuisine, but international cooking. To include 4 recipes.

Week 2 - North West FranceThe region of cream, butter and cheese. Here we will be cooking classic meat, fish and vegetable dishes that make these dairy products sing. We will discover some wonderful fruit recipes and how they use local wines and liqueurs to enhance them.

Week 3 - North Eastern France Perhaps not as well known for it’s cuisine, we still found some classic French dishes from this region with influences also coming from Germany. There are rich creamy pastries and flans to discover and pork dishes prevail.

Duck Confit, a classic dish from central and south western France

Duck Confit, a classic dish from central and south western France

Week 4 - Central France although this covers a vast area, we concentrate more on Burgundy, famous for it’s meat and superb wines, which will feature strongly. We will also include the Limousine and the Dordogne and look at duck recipes and even truffles.

Week 5 - The West Coast With the enormous Atlantic coastline (plus the warm waters of the Mediterranean) the French utilise the bounty this provides with many truly memorable and perhaps best known of all French classics. We will travel from the top to the bottom of the Atlantic where we will discover fabulous regional specialities.

Week 6 - The South and it’s coast Here we look at the heavy influence of Catalan cooking in the western Mediterranean and Italian cooking in the eastern med. We travel along the coast to discover dishes heavily influenced by the hotter climate, geography and an abundance of joie de vivre.

Dates

Please email me if you wish to be notified of future course dates. You can also click on this link for upcoming dates or on the link above in the navigation menu.

Cost

This 6 week course costs 250€

Is this course suitable for me?

Yes, absolutely. Even if you are a beginner, this course is designed to be easily understood, with lots of helpful videos, tips and Q+A forums to get you through any sticky bits. For more experienced cooks, you will find lots of extra info that you perhaps hadn’t realised was missing from your repertoire.


Italian Cooking

This is a 6 week course looking at some of our most loved and most consumed dishes all of which originate in Italy. Think pizza, pasta, and gelato (ice cream) to name just a few. So a journey through the best of Italian cooking is a must for food lovers everywhere. By dividing the course into the types of dishes and how they are traditionally served during an Italian meal, we can truly take an in depth look at some of our favourite Italian recipes.

Week 1 - The basics. Our first lesson covers the methodology and history of Italian cooking. We will learn about the different herbs, spices and sauces that are integral to many of the following week’s recipes and how the geography of the country influences the ingredients and subsequently it’s dishes. We will make some antipasto, those little dishes served as an appetiser.

Week 2 - Pizza

Although the modern pizza has it’s origins in Italy, a flat bread with toppings or panis focacius can be found traced to the Romans. Starting with the two essentials, the base and the sauce, we will learn how to knead, prove and shape the best pizza bases and make the simplest yet richest of sauces. Once this is mastered it’s all about the toppings.

Week 3 - Pasta + Risotto

Although both these dishes could easily demand a week to themselves, I have classed them together, looking at the way they are traditionally served as a primo or starter course in an Italian meal. We will learn how to make rich egg pasta, shaping, cutting or stuffing it. We will learn the word al dente, given to both pasta and risotto and see how in different regions of Italy, a risotto is served either more runny or more firm.

Week 4 - Meat + Fish

Secondi is the main course of every Italian meal and this composes of either meat or fish, served very simply with perhaps just a drizzle over oil, lemon, herbs or butter. Unlike our style of dining where we tend to arrange various elements on a plate, Italian cooking is simplicity itself and this is most apparent in the main course. It celebrates the quality of the ingredient. Perfecto.

Week 5 - Vegetables

The hot, dry climate in Italy produces vegetables of great intensity of flavour. Think rich, ripe red tomatoes, vibrant green courgettes, beans and basil as well as moody purple artichokes and aubergines. To Italian’s each course is of equal importance and the contorno (side dish) or insalata (salad) is met with the same enthusiasm as every other course.

Week 6 - Ice cream and desserts

Just one cornetto……. maybe not, but we will indulge our love of Italian desserts in some truly memorable ice cream and sorbet recipes, as well as learn how to make a classic tiramisu and panna cotta paired with simple fresh, ripe fruits.

 
Making fresh ravioli

Making fresh ravioli

Dates

Please email me if you wish to be notified of future course dates. You can also click on this link for upcoming dates or on the link above in the navigation menu.

Cost

This 6 week course costs 250€

Is this course suitable for me?

Yes, absolutely. Even if you are a beginner, this course is designed to be easily understood, with lots of helpful videos, tips and Q+A forums to get you through any sticky bits. For more experienced cooks, you will find lots of extra info that you perhaps hadn’t realised was missing from your repertoire.


South East Asia