French Bistro- From Fougasse to Fondant

A rustic French bistro class with a warming Cassoulet, Traditional bread, rich flavours and indulgent desserts.

You’ll start by mixing and shaping your own fougasse – the Provençal flatbread with a golden crust and a hint of rosemary and sea salt. Then we’ll flip tradition on its head with a beetroot tarte tatin, balancing sweet caramel with the earthy tones of roasted beetroot on crisp pastry.

For the main event, settle into the comfort of a proper cassoulet – a slow-cooked southern French dish of beans, smoked sausage, and tender meats, rich with flavour and heart. And finally, the perfect end to any French meal: a molten chocolate fondant with a gooey centre that never fails to impress.

Expect good company, bold flavours and a relaxed, hands-on evening of cookery. You'll leave with new techniques, recipe cards and a full belly.