French Brasserie

Explore the elegance of French bistro cooking, focusing on sauces, slow cooking, delicate desserts, and breads. You’ll develop skills in both traditional and contemporary French techniques, and create dishes such as rainbow trout with beurre blank, passionfruit soufflé, French onion soup with gruyere cheese, lemon Madelines, and duck confit with puy lentils*.

A hands-on cookery session led by a Swinton Cookery School chef tutor

Recipe cards to take home

The opportunity to enjoy your dishes with a soft drink, beer or glass of wine

All ingredients and equipment provided