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French Cookery School Archives - The Gascony Cookery School

Gascony Cookery School what type of chef are you?

What type of cook are you?

Do you find cooking a chore? Or do you run into the kitchen every day relishing the chance of whipping up a gourmet three course meal? If you’re reading this, the chances are you love cooking, but did you know, there are several types of cooks so read on to find out more…. Nutritional Gatekeeper […]

Published

20th February 2020

We’d like to talk about your language!

Can you think of a phrase or idiom in the English language that uses food to describe something? Have you ever used the phrase ‘couch potato’ about an idle person or ‘it was a piece of cake’ because a task was easy? These are great examples of idioms in the English language.     In […]

Published

30th January 2020

Festive French Fayre

It’s an exciting time of year, that time when we all start to get prepared for all the festivities. Christmas in France is huge on food when the finest and best of everything gastronomic is beautifully prepared, cooked, and presented. The main event for the French is Le Réveillon, a traditional late night feast held after […]

Does mustard cut it for you?

Mustard, it’s a little like Marmite, you either love it or hate it! Some us just have to have on hotdogs or burgers and many dishes would not taste quite the same without it. Measuring between 1 to 2 mm in diameter, the seeds come from three types of mustard plants; black, brown Indian and […]

Published

20th November 2019

Why Everyone Should Visit Gascony

We simply love where we live and teach, so we want to tell you why! We’ve come up with all the reasons why we think you should come and visit us here in Gascony. Geography The area of Gascony is situated in South West France, approximately six and half hours or 680km from Paris. The […]

Published

29th October 2019

15 Essential French Kitchen Ingredients

France has many regions each with their own cultural and religious observances, language and accents. However, food is very much part of the entire country’s culture and much of daily life is spent around the table eating lunch or dinner with friends, family or work colleagues. For traditional methods and recipes, there are key ingredients […]

All About the Basics

Quite often recipes require sauces or basic recipes. In some cases, they can be served on their own or as part more complicated recipe. A classic example of this is Crème Patissière. So, we thought you may like a few of them to get you started: Crème Patissière Ingredients 1 litre of milk 3eggs 100g […]

Do you know your Game?

The flesh of any wild animal or bird is classified as Game. Game meets the needs of a growing society that wishes to eat ethically and is against intensive farming. This is borne out by the fact that supermarket sales of game jumped by 20% last season with some reporting an increase in venison sales of […]

The Gascony Cookery School is in full swing!

The Gascony Cookery School has been very busy! Over the past two weeks, the weather here in Gramont has warmed considerably with long sunny days and balmy evenings. We’ve had new contingents of eager guests here to learn new cooking techniques, skills and recipes. Our kitchens have been a hive of industry with students enjoying […]

Published

15th July 2019

How to Make Ballotine de Poulet

Here’s a rather tasty centrepiece for your table to impress your friends and family. Simple to make and looks amazing when served, you will need to following ingredients: 1 oven ready chicken @ 1.5kg. Stuffing: 170g Onion 200g Minced Pork Sage (chopped) Parsley (chopped) 40g breadcrumbs Salt & pepper Mustard Sauce: 300ml Demi-glace 100g Mushrooms […]

Published

27th June 2019

Spring has Sprung in Gascony

We’re delighted to report that Spring has well and truly sprung at the Gascony Cookery School. Our potager garden is fully planted with a variety of vegetables including tomatoes, aubergines, artichokes, lettuce, shallots, courgettes, cucumbers and spinach. We also have herbs including sage, thyme, rosemary, mint and parsley. Food preparation and baking is also taking […]

Published

12th June 2019

Celebrating Brazilian Style in Gascony

The Gascony Cookery School got off to a flying start for 2019 with celebrations for chef Bernard Corbiere’s 60th birthday.  The theme of the main event was “Brazil”, and as the photos illustrate, many partygoers got into the spirit of it all by wearing bright traditional Brazilian clothing bringing a ‘carnival’ atmosphere to this special occasion! […]

Everything you Need to Discover the World of French Cuisine

It’s Spring and a wonderful busy and exciting time at the Gascony Cookery School as we kick off the new season with our Foundation Level 1 and 2 courses. So why don’t you discover the world of French Cuisine? It really doesn’t matter what your level of skill is, it’s always our pleasure to meet […]

Plaice with Fish Velouté Gascony Cookery School

Here’s a Winter Warmer

Carrelet au Velouté de Poisson – Plaice with Fish Velouté As the winter months are upon us we thought we’d share one of our popular fish dishes. Simple and tasty, we know you will enjoy this hearty meal. Ingredients: 1 Whole plaice (fillets removed) 120g Onions (chopped) 2 Shallots (chopped) 1 Small leek (chopped) Trimmings and bones from fish […]

Published

27th November 2018
Gascony Cookery School - Table tips blog

Table Tips

The Invite is sent, the menu is settled, and the day is upon you! Sounds like everything’s organised but what about the table?   This is where you can get creative by crafting a beautiful backdrop for your delicious dinner or lavish lunch. Here are some ideas to get you started:   Colour Palette Be […]

Published

13th November 2018

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