French Cuisine: A Journey Through Classic Flavours
Embark on a culinary adventure with our four-week French Cuisine evening course where you'll master the art of traditional French cooking in a hands-on, interactive setting. Each class will guide you through essential techniques and iconic dishes that capture the essence of France’s rich culinary heritage.
-
Mon 25 Aug
- $160.00 incl. GST
Sessions
Session 1
Mon 25 Aug 19:00 - Mon 25 Aug 21:00At Selwyn College, Auckland.Session 2
Mon 01 Sep 19:00 - Mon 01 Sep 21:00At Selwyn College, Auckland.Session 3
Mon 08 Sep 19:00 - Mon 08 Sep 21:00At Selwyn College, Auckland.Session 4
Mon 15 Sep 19:00 - Mon 15 Sep 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Embark on a culinary adventure with our four-week French Cuisine evening course where you'll master the art of traditional French cooking in a hands-on, interactive setting. Each class will guide you through essential techniques and iconic dishes that capture the essence of France’s rich culinary heritage.
Course outline
Class 1: Chicken Liver Pâté
Start your journey by creating this luxurious appetiser, a classic French pâté. Learn how to balance rich, silky textures with aromatic herbs and spices to craft a velvety smooth chicken liver pâté, perfect for spreading on crusty baguette or serving as part of a charcuterie board.
Class 2: Boeuf Bourguignon
Next, dive into the heart of French comfort food with Boeuf Bourguignon. You'll master the slow-cooked beef stew, simmered in red wine, stock, and aromatic vegetables, resulting in a tender, flavourful dish. Learn the secrets to developing rich, complex flavours as you prepare this classic dish from the Burgundy region.
Class 3: Ratatouille
Embrace the flavours of Provence with Ratatouille, a vibrant, vegetable-packed dish. Discover the art of sautéing and layering fresh, seasonal vegetables like eggplant, zucchini, and bell peppers in a fragrant herb-infused tomato sauce. This colourful dish is a testament to the simplicity and beauty of French countryside cooking.
Class 4: Crème Brûlée
Finish your culinary journey on a sweet note with Crème Brûlée, a beloved French dessert. Learn how to create the perfect custard, achieving a smooth and creamy texture, and top it with a crisp, caramelised sugar crust. You'll master the art of torching to perfection, leaving your guests impressed with this indulgent classic.
By the end of the course, you’ll have a deeper understanding of French cuisine, with practical skills to recreate these iconic dishes in your own kitchen. Bon appétit!
What to bring
A tea towel and containers for taking home goodies. All ingredients are provided and a charge ($45) is included within your course fee.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
