Many of you will know that before Richard made the UK his home some 40 years ago, he began his culinary journey in Brittany, Northern France. His Breton food roots run deep and today he will be taking you through a few of his favourite dishes from the region.
With such a coast line to inspire, you will start with a seasonal clam marinière with a crab and celeriac salad. No Breton menu would be complete without some cider and with Richard you will be making some traditional cider bread. To follow you will be making Breton guinea fowl in calvados, the gently sweet meat absorbing the liquid to create one of those dishes that you will return to time and again for dinner parties or long weekend lunches with friends. Finally you will be treated to a Far Breton, a rich, dense custard studded with fruit soaked in rum, just the warming finish that is needed on a November day.
These are all dishes that Richard grew up with and has refined over the years. On this class you will have the benefit of those refinements in the skills, tips and expertise that Richard will teach you that will stand you in good stead not just for these recipes but in your every day cooking.
The day starts at 10am and will finish around 3.30 to 4pm. Includes lunch with wine.
