Chicken Cookery Class / La Cuisine du Poulet 




An easy approach to learning the methods and techniques of chicken cookery with an air of confidence and palette pleasing results. 


-(95.) per person-

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Coq au Vin (Braising technique)
Chicken fricassee braised in a red wine sauce with mushrooms, pearl onions and bacon


Poulet Rôti avec Tomates Provençales (Roasting technique)
Whole free-range chicken, oven roasted with fresh herb bundles, garlic and tomato provençal


Sauté de Poulet au Citron et aux Câpres (Sautéing technique)
Sautéed chicken breast paillards with a lemon-parsley-caper and butter sauce.