Cookery school classes ~ LA TECHNIQUE ~

Hands- on courses

'La Technique' Kitchen Course

This course is designed to teach the foundation methods of cookery. It introduces students to the classic kitchen skills and aims to build confidence and knowledge over the period of the course. Using fantastic fresh produce, students learn from basic to professional culinary skills, how to prepare and cook using the different methods of French Cuisine that they will then be able to adapt to suit their culinary needs and create their own gourmet dishes. The course covers Introduction to Kitchen & Knife Skills, Soups, Vegetables, Meat and Fish, see below for description.

'La Technique' Kitchen & Knife Skills

This class is an overview of the skills and techniques of classic cuisine, as learnt by all professional chefs. You learn about knife skills, tips & tricks of the trade, tools to use. Vegetable preparation, how to look for quality and select the right cuts of meats, deboning and butchery, different fish types & filleting, cooking a lobster. Classic dishes are prepared through-out for you to savour

'La Technique' for Soups

This class will also take you through the classic soup types, the various vegetable preparations involved, stocks, roux and garnishing. It will cover Crémes, Potage, Purées, Consommés, Bisques & classic variations.
This class will give you the knowledge to create your own sumptuous variations.

'La Technique' with Vegetables

You learn about produce, classification, seasons, knife skills, preparation such as julienne, paysanne and mirepoix. Methods such as steaming, grilling, braising, roasting & garnishing; creating classic dishes: potage bonne femme, remoulade, caviar d'aubergine, roasted vegetable stacks, potato duchesse, cauliflower mornay & more.

'La Technique' with Fish

You learn about types of fish, round & flat fish, shellfish & seasons, knife skills, gutting, filleting & skinning. Methods such as poaching, grilling, stuffing, mousses & emulsions; creating classics such as Trout en Papillotte, Sole Meuniere, Provençal Fish Soup & more.

'La Technique' with Meat

You learn about types of poultry, cuts of meats, knife skills, butchery, boning, stuffing and trussing. Methods such as poaching, roasting, braising, sauté and poêlé; creating the classics: poultry shanks, ballotines, escalopes, navarins, sauces & more.

'La Technique' for Desserts

This NEW one day class gives an introduction to basic dessert preparation. You will learn techniques for Pastry, Tarts, Flans, Mousses, Chocolate and much more. Giving you a solid base to go on and create your own sweet delights!

Our demo classes

Gourmet Lobster Evening

Our Gourmet Lobster Evening will look at types of lobster, seasons and how to select. We will look at the various cooking techniques, classic dishes and modern variations, covering such classics as: thermidor, dressed, grilled, bisque, mousses and sauces to accompany them, finishing the evening with a lobster tasting feast.

Call us on 020 8964 5511 or email info@madamegautier.com for further information or to book.