Easy French Classics
Prepare dishes ahead of time
Herbs de Provence, Dijon mustard, fleur de sel (sea salt), cheeses, wines and vinegars are a few enduring French staples that make Lourayne’s ‘prepare-ahead’ dishes so special. In this class, you will learn how to make: savoury crepes fourees with béchamel sauce, Comte cheese (the French answer to Swiss gruyere) and mushroom filling, a perfect light meal with salad greens; freshly steamed asparagus with a dijon mustard garlic vinaigrette; tarragon chicken, delicious sautéed tender chicken legs simmered in a white wine and light cream tarragon sauce, served with buttery new seasons potatoes; and finally, an irresistible strawberry tart, with crisp almond butter shortcrust pastry, softly whipped cream filling, topped with sweet ripe strawberries and finished with a tangy redcurrant jelly glaze.
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Basic – intermediate
Includes lunch/dinner & recipe pack
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Lourayne is a cooking professional and teacher of classical French Cookery and theory as well as Food Science and Nutrition. She trained and worked in Australia as well as internationally, in Switzerland and United States of America. Her teaching experiences have included several TAFE Colleges as well as the esteemed William Angliss Institute of TAFE and Victoria University. During this time, she has also run a small business and catering company. With a career that has spanned over 40 years, Lourayne is joining The Neff Market Kitchen to share her knowledge and passion for uncomplicated food where, if there is a simpler way of cooking with emphasis on nutrition she will find a solution. More