The Gascony Experience - Cooking School for Boys
COURSE OUTLINE
The concept of the course is to show how excellent menus can be prepared and served with minimum fuss and in less than 60 minutes preparation and cooking time.
The dishes chosen will reflect a mixture of good French Traditional Fare and a number of popular English Menus. In addition, "requests" can be incorporated within the week's course.
There will also be attention paid to the preparation of a number of sauces and dressings as well as some basic guidelines on the preparation and cooking of vegetables, meat and fish.
As an example of meals prepared throughout the week;
| Foie Gras | Salmon Mousse | Crème Brulee |
| Soup de Poisson | Avocado Mousse | Tarte aux Pruneaux |
| Moules Mariniere | Avocado Soup | Tarte Aux Pommes |
| Terrines | Gaspacho | Tarte Tatin |
| Salmon/Sole/ Trout | Scallops | Prunes/ Figs/ Pears |
| Magret de Canard | Monkfish | Sorbets |
| Coq au Vin | Steak | Summer Pudding |
| Chateaubriand | Pork Belly | Bread & Butter |
| Carre d’Agneau | Thai Fish | Chocolate Mousse |
| Rognons de Veau | Game | Soufflés |
In addition to the tutored cooking, time will be spent choosing wines and cheeses and the necessary preparation to ensure serving at their optimum.