Cookery: Bistro Chef

A hands-on, relaxed, cookery course that will introduce you to recipes from a French bistro. You will make pan seared duck breast with cherries, twice baked soufflé, onion and olive tart and chicken/rabbit terrine.

Full details of this class or to enrol
Course Code NB217
Timing - start 7:00 pm
Timing - end 9:00 pm
Duration 4 weeks
Start Date Tuesday Nov 6, 2018