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French Odyssey Cooking Classes – French Cooking Classes 2016-12-07T19:32:13+11:00

FRENCH ODYSSEY – JOURNEY THROUGH FRANCE

A French Odyssey – Journey through France

In France cooking is a pleasure, the French cook because they want to eat well and they love the cooking process.

Discover this pleasure by taking a culinary journey through France with classic dishes like magret de canard, salmon and pork rillettes, la Bourride with sauce Rouille, blanquette de veau, coq au vin and crème brûlée, regional favourites such as Burgundian gougères, Soupe au Pistou,  pain d’épices, Tarte aux poires Normande, clafoutis,  and Pissaladière.  Plus dishes of la cuisine nouvelle, the cuisine of today with fresher, lighter, healthier, contemporary dishes. Enjoy the tastes, textures and aromas of simple and sophisticated French fare.

Note: Classes available any date of your choice for groups of 6+ – Please contact Tonya for availability

Classes $195 p/p

BOOK CLASSES

To book your classes please select from the dates below

TESTIMONIALS

UPCOMING CLASSES

‘Dear Tonya, Thank for the class. It was very informative and I am now encouraged to be more adventurous is my cooking. My wife loved the Pear and Walnut salad done with Macadamia Oil. Kind Regards – Barry’. 22nd March 2015.

‘Tonya- just a short note to say thanks for today’s great experience at your cooking school. The day was a real education but also a lot of fun. The mix of the group was really interesting with an eclectic background. The food was just lovely and I can’t wait to try some of the dishes that you demonstrated. I’d have no hesitation in highly recommending ‘ Cooking on the Bay’. The day was made even more lovely by your generosity in sharing your delightful home with the group. Regards, Mike’. 07/02/2013

‘Thanks Tonya…it was a totally enjoyable day, even if I learnt absolutely nothing, the fun and the lunch alone you could not have paid for. As it turned out I definitely did learn a lot; French cooking is something I have shied away from because I perceived it too complex. Since Saturday I have cooked Gougeres, made that beautiful salad, made the potato bake (used a brie – not quite as flavoursome) and successfully cooked duck breast last night. Many thanks… I have been boring people senseless about the day.’ Bruce Dickson, Melbourne – Saturday 11th July, 2015

  • November 25, 2017Italianicious Cooking Class
  • November 30, 2017Taste of Melbourne Cooking Class - Festive Celebrations
  • December 2, 2017Taste of Melbourne Cooking Class - Festive Celebrations
  • December 7, 2017French Odyssey
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