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.
Example
Cook foie gras in many ways
Cooking lobster in many ways
Cook ceps in many ways
Reservation 50% of ares
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
