French Cooking classes
It has taken a while but we have finally put together our French cooking classes.
Our classes will be held at “Rendez-Vous” for groups of three to six “students”.
Classes can be run on weekdays or weekend and bookings are essential. Dates can be arranged to suit your group according to availability (except on Maldon events days).
You decide what we will cook on the day (or let Marie decide for you) , ONE entrée, ONE main, ONE dessert from the table below – vegetables choices will be decided to best match the main course.
The day will start around 11 am with morning tea, during which we will discuss/ finalise our schedule for the day. We will then get started (slowly) on the preparation of a 3 course meal, stop for a light lunch and resume our “hands on” cooking class.
No expert chopping or state of the art cookware, simply good traditional French food prepared in a relaxed atmosphere.
When finished you will be able to relax at the bar or in the B & B lounge until dinner time.
Finally we shall sit together to taste the fruits of our labour.
Dinner will be served in the ”Old Eaglehawk” dining room in a true “at home French style” but beware Didier & I will be seating at your table!
What you need to do: Get a group together, select the dishes you wish to cook ( see table below or let Marie decide for you) then call to arrange a date. Or, register your interest via email or phone and we will contact you when we have sufficient numbers to make a class.
COOKING CLASS & ACCOMMODATION PACKAGE COST
Cooking class : $195.00 per person (add $ 130.00 for single B&B)
2 persons taking cooking class + accommodation in Queen /twin Room : $500 per couple.
Hands on participation in the preparation a 3 course meal
4 course dinner
Accommodation in Queen room / Twin room
And all the usual goodies
Note: if you would like to bring along a partner who is not interested in cooking, Didier can organise a small winery tour in the region or a fun day playing Petanque (a great way to taste wine WITHOUT travelling).
ENTREES MAINS DESSERTS
Soufflé Coq au vin* Charlotte*
Quiche Paupiettes de veau (veal parcels) Almond crepes
Gougère* * Porc ‘’charcutiere’’ Fruit tart
Stuffed savory crepes Beef Bourguignon Profiteroles
Terrines & Pates Poule au riz * Gateau Basque*
Onion soup Fish filets à la Normande* Mille feuilles*
Soupe au pistou* Truite aux amandes* Bûche (Christmas log)
Pissaladière* Galantine de canard aux olives* Oeufs a la neige (snow eggs)
Vegetables may include : Silverbeet au gratin, potato torte, ratatouille, gratin Dauphinois, purée au gratin, spinach torte, carrots Vichy, peas à la française, pommes dauphines etc.
*Gougère: baked savoury choux pastry. *Soupe au pistou: vegetable soup with traditional Provencale Pistou. *Pissaladière: caramelised onion, olive & anchovy tart originated in Provence. *Coq au vin: braised rooster/hen, red wine & mushrooms. *Porc charcutière :porc with caper & cornichon sauce. *Poule au riz: Chicken with rice & mushroom sauce made with our own chicken stock. *Fish filets à la Normande: we filet the fish, stuff each filet with praw or salmon filing then prepare the stock & cream based Normandy style sauce. *Truites aux amandes: whole trout with almond & butter sauce. *Galantine de canard: we debone a whole duck then filled it with green olive stuffing. *Charlotte: Traditional French cake made of lady fingers and “crème patissière”. *Gateau basque: traditional cake/flan from the Basque region. *Mille feuilles: French vanilla slice.
Interested???? Please visit www.maldonbbrendezvous.com.au and call /email us to express your interest and discuss with Marie