Fish & Crustacean Course
Ideal for those who are looking for a six day cookery course in fundamental French cuisine, perfect for those with all levels of cooking experience looking to improve their skills, experience in the kitchen and create outstanding French dishes and desserts.
During this foundation week you will cover;
- Knife skills
- Pastry Making
- Fish filleting, sea bass, red mullet, salmon & trout
- Crab, lobster, mussels, clams
Booking / Availability
Please fill in the form below to book a place on the Fish & Crustacean Course. Once we receive your booking will send a confirmation and request a deposit payment of £200 per/p to secure your place. Final payment will be required six weeks before your arrival date.
Our full terms and conditions are available here.
Begin by settling into your room and making yourself at home by taking a stroll around the village to acquaint yourself with Gramont and it's residents.
We then invite you to join us on the terrace at 7.00pm for local aperitifs and hors d'oeuvres, over which we will discuss the week ahead and get to know each other a little better.
Aperitifs and general mingling will be followed by an four course supper prepared by David and accompanied by a selection of local wines. Weather permitting, we will dine on the terrace affording us a fabulous view of the surrounding countryside and, hopefully, some early evening sunshine!
After dinner you can relax by taking advantage of one of our three terraces on which to enjoy a glass of wine, or by unwinding in our outdoor hot tub, from which vantage point you can admire your first Gramontois sunset........your holiday has begun!
Following breakfast, your tuition will begin with a tour of David's kitchen and an introduction to basic knife skills. Following this you will prepare with David Mussell soup infused with saffron as well as stuffed squid with pea and tomato risotto. Our dessert this lunchtime is a scrumptious Almond and Orange cake.
Lunch at the cookery school with Dave and Vikki.
The afternoon cookery session is with Bernard in the Auberge which is only 50 metres away from the cookery school, where you will prepare:
* Rilettes of trout
* Lobster a l'americaine
Dinner will be at Auberge.
Tuesday morning is the excursion to a fabulous local market in Valance de Agen followed by lunch in a local restaurant.
After lunch you will be working with David in his kitchen preparing:
* Scallop quenelles in consomme
* Fillet of Sea Bass with parsnip puree
* Walnut and Gramont honey tart
Dinner will be at the cookery school.
After breakfast straight into David's kitchen to prepare yet another superb three course menu for this evening:-
* Crab tartlets
* Fillet of Red mullet with gratin of Asparagus
* Millefeuille aux pommes
After a long leisurely lunch to recuperate after this morning's full on cookery session, you are back in the Auberge with Bernard to prepare:-
* Salmon seche,
* Trout with three sauces, i.e Amande, Hollandaise and Beurre Marie
* Piece montee.
Dinner at Auberge
This morning following breakfast, the cooking session is with Bernard in the Auberge. You will prepare a very authentic Bouillabaise followed by glace praline.
From there, wine tasting at the Domaine de Thermes and with your chosen wines, picnic in the vines.
Tour of the region.
Dinner at the Auberge of Bouillabaise.
Sadly, the cookery school has come to an end!
Breakfast will be served as usual, until 10am and we ask you to kindly vacate your room before 11am.