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Fish and Crustacean Course 2018


3rd July 2018

A multitude of fish and crustacean dishes were prepared in this first Fish and Crustacean course for the year.

Many recipes and techniques were demonstrated by chefs David and Bernard and then practiced by the participants. All the delicious dishes prepared were then eaten!

The general consensus of the group was that this was an amazing course with some wonderful “must practice” recipes to be made back home.

To view other courses we have available this year, please click here.

Stuffing squid

Gascony Cookery School scaling fish

Scaling fish

A crab waiting to become a crab tartlet

The art of pin boning

Making a stock

Preparing a stock

Preparing mussel saffron broth

Making scallop quenelles


Enjoying the last evening meal


Successful “graduates”


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