COOKING CLASS FRENCH REGIONAL CUISINE

DISCOVER THE FLAVORS OF THE FRENCH PROVINCES IN THIS FRENCH COOKING CLASS

It is perhaps due to tourism that French regional cuisine is so cultivated. As early as the 60s of the last century, cookbooks appeared in which the typical French regional dishes were described.

This cooking class is designed for those who already have a culinary basis, as described in the course French Cooking techniques.

During this cooking class, all French provinces will pass you by. You will work with a variety of ingredients that fortunately are also well available in the Netherlands. After this cooking course you will know various types of preparation techniques such as smoking, roasting, sautéing, glazing, baking, frying, poaching, and sous vide cooking. We apply these techniques to the finest dishes that French cuisine has produced.

Getting more and more curious? Scroll down to read the details.

Information

The cooking class consists of 6 lessons. The lessons can also be booked separately. Scroll down for details per lesson.

Register now to secure your place at the stove.

Time

Each lesson takes place between ± 6 PM and 10.30 PM.

Costs

Complete cooking class (6 classes): €480
Single lesson: €95
All classes include drinks and coffee.

Registration

Individually or per group.

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CLASS 1: Normandy, Brittany, and Picardy

Date: October 1, 2020

In this first lesson, we will prepare a number of dishes from the north and west of France, namely from Normandy, Brittany, and Picardy. The Northern French cuisine is known for its fish and seafood, cider and Calvados. During the lessons, we combine different flavors and techniques from this region, while paying attention to details and enjoying our cooking skills.

CLASS 2: Sausage and rillette making

Date: November 25, 2020

Lesson 2 is entirely dedicated to sausage and rillette making. We are at home in French cheeses and wines. But what about all those delicious sausages and rillettes that France has to offer?
Of course, during this lesson, we make various dishes including matching vegetable dishes.

CLASS 3: Burgundy, Savoy, Alsace, and the French Alps

Date: December 16, 2020

In this lesson, we prepare regional dishes from Burgundy, Savoy, Alsace, and the French Alps.
Burgundy can pride itself on its rich cuisine, such as Coq au vin or Boeuf Bourguignon, but also has delicious fish dishes. Alsace is known for its choucroute, a traditional dish of sauerkraut with garnishes including sausages, a large piece of pork and a thick slice of bacon. And in the French Alps, you cannot escape dishes such as Tartiflette or cheese fondue. This lesson contains a selection of regional dishes in which we will reflect on the techniques used in these areas.

CLASS 4: Basque Country and the Pyrenees

Date: January 14, 2021

Lesson 4 is dedicated to the Basque Country and the Pyrenees. The cuisine of this region is special because of the mix of Spanish and French influences. The area offers various typical stews, such as chicken Basquaise or the ttoro, a Basque fish soup.

CLASS 5: Provence and the Languedoc

Date: February 25, 2021

In this lesson we travel to the south-east of France; the Provence and the Languedoc. Sun-ripened fruit and vegetables, fresh fish, seafood, and freshly picked herbs make life in this area very pleasant. Sunshine in wintertime!

CLASS 6: French world cuisine

Date: March 25, 2021

In this last lesson, we look at the French world cuisine. French cuisine has influenced other culinary cultures, but of course, the opposite also applies. We’re going to see what that looks like in the Caribbean, Africa, Asia, and America.