CONCEPT

As a graduate of Toulouse Hotel school, I have long wanted to share
my enthusiasm for cooking.


There is nothing easier than preparing a simple, well-balanced dinner ahead of time, making home-made cakes,beating up egg whites or cooking up a custard.
So long as you know how !


Come to my classes and prepare, present and enjoy a starter, a main dish, and a dessert, or three desserts.

Your apron is ready !

 A TYPICAL CLASS GOES LIKE THIS

·Each student will have an apron 'Françoise MEUNIER' and a dishcloth.
·The recipes are ready : one starter, one main dish and one dessert.
Each student has their own menu and may write on it.
·All ingredients for recipes are out and ready for weighing.
·After a rapid check on how much students know about these ingredients
the class begins, hands-on method.
·We prepare three dishes in 2 hours.
·We set rapidly the table, with an explanation of how to place the cutlery and the glasses. We then take our meal together ; Each dish is properly presented, we drink a glass of wine with the meal, and a coffee is served.

The washing is done as we go along and then the dining plates go into the dishwasher. The three-hour course is over.

I speak English and some Spanish and give my classes in French

THE MENUS ARE CHOSEN BY THE STUDENTS ACCORDING TO THE SEASON

Pancakes stuffed with warm goat's cheese served with salad
Lamb stew with tender spring vegetables
Pineapple served with a Bourbon vanilla caramel sauce and fennel

Saffron-flavoured mussel and queen scallop soup
Sea bream baked in a crust of sea salt, harlequin peppers and hot butter sauce
Upside down apple tart

Cream of two celeries soup
Pot-cooked guinea-fowl apples and a cider cream sauce
Chestnut break with apricot sauce

Dill-flavoured salmon spread on canapés. Baked tail-end of cod with rosemary-flavoured chopped tomatoes and a tomato butter sauce
Apple soufflé with Calvados apple brandy

OTHER ACTIVITIES ON REQUEST

E-mail: cuisine@fmeunier.com