Following on from our previous sell out Chef’s Table events, we invite you to join us for this Winter French seasonal dinner with Richard Bertinet at his intimate Chef’s table. This class runs slightly differently to our usual classes and starts at 2pm, with the build up cooking continuing until you all sit down to enjoy the feast a few hours later. Of course, there will be lots of delicious tastings throughout the afternoon, before you sit down later for this special dinner.
You will start with a Richard Bertinet winter themed cocktail fizz and some accompanying canapés. The first course on this winter special will be a smoked fish chowder. The simplicity of this dish belies the incredible depth of flavour, it will be a recipe that you return to again and again. The main course will be Onglet à l’échalote, a prime cut of beef served with softened sliced shallots and an intense red-wine sauce. The cheese course will be a baked brie served with endive and a walnut salad, a dish that is fast becoming a Richard Bertinet classic. Finally you will be making Richard’s nougat glacé, a delicious, creamy sweet treat that is often served during the Christmas festivities in France but works just as well at any time of year.
As well as the delectable food, there will of course be plenty of wine to enjoy, all carefully chosen to match the food throughout the meal.
You’ll come away having learnt lots of new skills to add to your cooking repertoire, as well as a very enjoyable evening. It promises to be a meal to remember!
