French Classics

France has long been renowned as the epicentre of the culinary word producing exciting and innovative flavours with great precision. But this doesn’t mean that you too can’t produce some of France’s most cherished recipes. This course will take you through a combination of traditional sweet and savoury French dishes. We’ll begin with a classic cheese soufflé taking you through the essential steps to get you consistent results in one of the countries most refined dishes. This will be followed with coq au vin and a contemporary twist on duck a l’orange. We’ll then finish with crepes suzette and stunning sweet soufflés.

Course Outline:

  • French Onion Soup
  • Coq Au Vin – Chicken braised in wine
  • Duck a l’orange
  • Sweet and savoury soufflés
  • Crepes Suzette

Learning Outcomes:

  • Student is able to work conscientiously and safely in the kitchen
  • Student is able to work effectively individually and in a small group
  • Student is familiar with food hygiene practices
  • Student develops fundamental kitchen skills
  • Student learns to prepare an array of sweet and savoury dishes

What to bring:

  • Apron
  • 3 large containers
  • 2 medium containers
  • 2 tea towels
  • 6 small ramekins
  • 1 large frying pan
  • 1 large saucepan/pot
  • Pen

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'I’m currently studying a double degree in Medical Science at the University of Sydney with a lifelong obsession of cooking and experimenting in the kitchen. With years of commercial cookery experience and a great passion for teaching, I’m always delighted to meet new people and help develop their culinary skills.' Adam

Other Information:

  • To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
  • All courses need a minimum number of students to run (“we try our hardest to get those”) . If your course does not have enough students it will be cancelled prior to the commencement and you will be informed.

This course has no current classes. Please the waiting list.