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Simon Scrutton French Cookery Demo's 16420 Lesterps

Routes de Confolens, Lesterps, France, 16420
Learn to cook top-class bistro dishes, on one day or three days courses – and take your cooking to a higher level - from a chef who has won Restaurant of the Year for Great Britain in one of Egon Ronay's prestigious annual guides.
Delicious food! Many dishes are quick - whilst those that take longer, their time is largely unattended, are saved for our 3 day courses, all recipes leave you free to continue your normal routine.
For either one day or three, you will leave the course with good skills, and bags of confidence and passion to recreate the many recipes and ideas that you have learned on family and friends – or help you run your own restaurant.
Simon is now based near Limoges – which has cheap flights to London Stansted, Southampton, Bristol, Manchester & East Midlands airports – plus cheap car hire from www.buggscarhire.com . Very reasonably-priced accommodation can be arranged.
His 3 day courses can be built into your holiday whilst you enjoy our beautiful part of Charente, at the same time!
Courses start in March 2017 – more will follow in April, May & June - then continue again in the autumn.

For course reviews - see the bottom of this page - and for more information contact simon.scrutton@gourmetbritain.com and we will keep you informed without obligation.

Next Course ' One Day Taster Demo's' -on 22nd & 26th May, then more in the autumn - starting in September - please enquire - lots of goodies to sample as we prepare them, including 'The Secrets of Risotto', 'Chicken & Lobster Sausages' & 'Smoked Salmon & Cucumber Pancakes' plus much more! - items to take home (so bring a plastic container/cool bag) + signed copy of 'Foolproof Entertaining' by Simon Scrutton - 90 euros pp or 80 euros if 2 people booking together.

More courses will follow.

Three days courses by arrangement 250 euros or 550 euros if including 4 nights B&B nearby. Courses to be repeated subject to demand. Signed copy of ‘Foolproof Entertaining’ by Simon Scrutton for all completing courses.

A Typical 3 days schedule - Day One – including light lunch
Two Ways to dissect a Chicken
Step One - Poulet/Coq au Vin in marinade
Step One - Dark Chicken Stock
Dessert for Lunch
Step One - Marinate of Traditional Confit of Duck
Step One - Marinade for East meets West Duck Confit
Step One - Lady Llanover’s Duck (Starter)
Make Chicken Liver Paté
Chicken in Gremolata Crumbs
Prawn-Stuffed Chicken Leg & Thigh with Seafood Sauce
Day Two – including light lunch
Step Two - Cooking Traditional Confit
Step Two - Cooking Poulet au Vin
Steam Whole Duck (for Duck Salads/crispy duck etc)
Dessert for Lunch
Chicken Breast en Papillote
Chicken & Lobster Sausage with Lobster Sauce (Starter)
Chicken Risotto (Starter or Main Course)
Marinate Chicken Wings (Finger Food or Starter)
Day Three – plus Early Tasting Supper
(Lady Llanover’s Salt Duck, Chicken Liver Paté, Poulet au Vin, both types of Duck Confit + Dessert)
Cooking Confit East meets meets West style
Cook Lady Llanover’s Duck (like duck Parma Ham)
Dessert for Lunch
Turn Chicken Stock to Sauce
Cook Chicken Wings
Make Crisp Chicken Crackling (for salads)
Finish Dark Chicken Sauce
Sauce Variations
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Reviews / Comments

( 5 out of 5 average rating)

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Mon 27th March 2017 by Joyce

Rating:


What did you like about the Cookery School?

Excellent course, although a lot to take in. Simon even found time for extra technique - ravioli, this one filled with Confit Duck.

What did you not like about the Cookery School?

Nothing.

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Sat 25th March 2017 by Tim Gray

Rating:


What did you like about the Cookery School?

Have just completed this course with my partner – which we most enjoyed. Stayed in a small gite on site on a DIY B&B basis. We are keen cooks, so knew some things already, but most was very new & easily repeatable at home – which we certainly will.

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Display all 3 Reviews / Comments

Sat 14th January 2017 by Simon

Rating:


What did you like about the Cookery School?

Formerly in ‘Restaurants of the Decade’ Byrons Restaurant – Good Food Guide
Simon Scrutton – ‘Shades of Raymond Blanc’ – Good Food Guide

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cookery classesbeef braised with red peppers & berbere spicesbrandadenut cutletsbearnaise sauce
cookery classesbeef braised with red peppers & berbere spicesbrandadenut cutletsbearnaise sauce

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Address: Routes de Confolens, Lesterps, France, 16420
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