...with the food, of course! I adore salade Lyonnaise, steak haché, frites & tarte au pomme. Join us to cook these classic French dishes...
Wagyu steak haché with cognac & peppercorn sauce & creamed spinach
Pommes frites in duck fat
Tarte fine aux pommes, with calvados and vanilla ice cream
While my love for Scottish produce is well known, my cooking style, my techniques, are deeply rooted in classical French cooking.
France is where I started travelling to eat in 2 and 3 Michelin-starred restaurants. These are establishments which Michelin recommend as 'worth the journey' rather than the 1-star, 'worth a detour'. It was by eating in these great restaurants that I understood that relatively simple bistro dishes executed supremely well had a place on the greatest of menus.
So I have gathered a trio of French classics for this class: salade Lyonnaise, steak haché with cognac & peppercorn sauce with pomme frites, followed by tarte fine aux pommes. In English, that's a simple bacon and egg salad, chopped prime steak burger served with homemade chips and a brandy and pepper sauce and elegant apple tart for dessert. Maybe the English versions sound like they have less cachet, but we're using the finest ingredients (including Scottish wagyu beef) and we want to show how wonderful they are when cooked well.
So, we are going to use top quality produce such as frisee, wagyu beef, sourdough bread and all-butter puff pastry, then use great techniques to produce extraordinary results.
Come and join us and learn how to make 3 of the finest French dishes you'll ever taste!