Cooking lessons

Share the know-how and 30 years of experience of Gilles Chef

You will share the know-how of more than 30 years of Gilles chef

You will put yourself in the shoes of a real blue cordon and realize that you can do good cooking with few things. You will be able to ask a multitude of questions to make notes, to peel, to cut cut, to season, to bleach, to cook … Etc ….

You will forget to watch your watch and have only one desire, that of passing to the tasting then to return … So the kitchen is a magical and exciting place where we forget the time that passes …

Gilles who is not a cook quite like the others, on sunny days, will cook you outdoors with his mobile Kitchen (patented invention) house.

Gilles will listen to you after you leave his kitchen for advice or answers to questions you forgot to ask him …
In the meantime here is the program he offers for your stay at the cottage or host table Kerburu.

Technical and practical approach for the preparation and preparation of dishes

2 courses (starter + main course) or (main course + dessert) depending on the season and the supply of the goods
Seafood of course
Local products (market gardener, meat producer, dairy products from the peninsula)
Three options are available to you

1) duration 2H30 then you take your preparation in food trays 55 €
2) course duration 2H30 followed by tasting around our table d’hôte 80 €
3) Cooking court theme or we will work only one product depending on the season (thank you to send us your requests) 80 € followed by the tasting around our table d’hôtes.

Cook foie gras in many ways

Cooking lobster in many ways

Cook ceps in many ways

Reservation 50% of ares

Information request cooking classes

2 + 5 = ?

2018 Program

May (the kitchen garden and the sea)

Week 18

Green asparagus cooked in two ways butter butter with lemon

Vegetable rizotto and seared scallops

Week 19

Creamy asparagus soup, langoustine Snaké minutes

Grilled belly tournedos, broccoli puree hazelnut oil

Week 20

Salad of raw vegetables and cooked pesto vinaigrette

Saint-Jacques cooked on a thin plancha mashed potatoes

Week 21

Iced pea soup with fresh mint

Confit salmon fillet with crunchy vegetable duck fat

Week 22

Artichoke mushroom, vegetable chips

Fillet of mackerel cooked with crispy plancha vegetables pepper coulis

June (sea and poultry)

Week 23

Cassettes of mussels from the peninsula, crunchy vegetables

Suprême of chicken with cider potatoes stuffed with new onions

Week 24

Ravioli of crustacean, anise broth

Duck fillet with cherry

Week 25

Fried anchovy with hollandaise sauce

Half pigeon cooked in two ways mashed spinach

Week 26

Crispy langoustine curry sauce

Stuffed bunny rabbit with braised fennel herbs

July (the vegetable garden and the sea)

Week 27/28/29/30

Iced tomato soup with bread rubbed with garlic

Fillet of sea bream cooked with tagliatelle vegetable plancha

Week 28

Poached chicken egg, eggplant caviar with pesto vinaigrette

Fillet of hake cooked with plancha, thin tart of confit tomatoes

Week 29

Zucchini rizotto and zucchini flower donut

Plate of fish from the market cooked in several ways

Week 30

Tomatoes stuffed with cheese and peppers coulis

Poached fillet of seaweed with cabbage compote

August (the sea and the calf)

Week 31

Seabream tatar and crunchy vegetables

Veal fillet with poached peach

Week 32

Mile sea spider leaf mayonnaise with saffron

Veal cheek and candied lemon

Week 33

Fillet of grilled mackerel mashed carrots with coconut milk

Veal chop with hazelnut butter and tender vegetables

Week 34

Seashell of the peninsula with cider, fine mashed cauliflower

Fillet of beef shallots confit with red wine

Week 35

Fish soup, crouton with ai and rust sauce

Grilled veal tournedos with mashed potatoes and porcini mushrooms

September (the kitchen garden and the sea)

Week 36

Omelette rolled with pepper

Squid rizotto and chorizo ​​spinach

Week 37

Fine pie of tomato confit vinaigrette pistou

Fillet of dorado cooked with plancha fennel braised with orange

Week 38

Creamy mushroom soup tile pork belly chips

Squid stuffed with herbs Paimpol coconut ragout

Week 39

Creamy pumpkin soup with chestnut muslin

Filet of poached yellow locus with shell of green juice

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