Monplaisir has a fully fitted professional style kitchen, with workstations for 6 people, 4 ovens, and all the equipment you need to create delicious dishes.
Cooking is about the enjoyment of preparing and sharing food. I love dishes that maximise the flavour and character of local cheeses, meats and other specialities, using really fresh vegetables and herbs from the local market and my garden.
The atmosphere is friendly and informal and the emphasis is firmly on having fun while learning new dishes and skills. So whether you hardly ever cook, or want to expand your existing repertoire, come and join us!
Half-day classes run from 10 am to 1 pm or 2 pm to 5pm, followed by the chance to sit on the terrace and eat the fruits of your labours with a glass of local wine.
Full day classes run from 10 am to 4 pm with a lunch break. Lunch is provided and refreshments are available throughout the day.
Residential Courses are run in the spring and autumn months. They take place over 5 days (Saturday to Wednesday) and include four half day sessions. Details of our next residential course 4 – 8 April 2020 here
What will I cook?
Have you always wanted to conquer the mysteries of pastry? Learn how to make your own buttery croissants, or the perfect creamy French Onion Tart.
Other baking includes: Brioche, Rosemary and Black Olive Fougasse, Honey and Saffron Madeleines, Macaroons, Pithiviers, Tarte Tatin and Frangipane Tart.
Cooking with Cheese
How about lots of ideas for using the fabulous goats’, sheep and cow’s milk cheeses produced in the area, including the world-famous Roquefort blue cheese? Impress yourself and your friends with a perfectly risen three cheese soufflé, or bake a savoury cheesecake for your next dinner party.
Other cheese dishes include: Honey roasted Figs with Roquefort, Caramelised Garlic and Goat’s Cheese tart, Flamiche aux Trois Fromages, and Cherry Tomato and Cabécou Loaf.
This area is renowned for its food. Learn how to make Farçous (savoury chard pancakes), Char-grilled Asparagus with Hollandaise, Duck Breasts with quince, or a luscious Agen Prune, Chocolate and Brandy Cake.
Putting Vegetables Centre-stage
With so many fresh vegetables and herbs growing in the garden, there’s no limit to the possibilities for delicious mains and sides using freshly-picked produce.
Examples include: Celeriac and Roquefort Soup with Celeriac Crisps, Pear, Chicory and Walnut Salad, Shallot and Goat’s Cheese Tatin, Gougère with Caramelised Vegetables, Fresh Pesto stuffed Courgettes and Chard Gnudi with Sage Butter.
If desserts are your thing, you can master the art of the perfect crème brulée, learn how to make honeycomb to add a crunch to the Ultimate Chocolate Mousse or fill your own profiteroles before smothering them in a dark or white chocolate sauce.
Some other desserts you can make: Chocolate Fondant Pots, Passion Fruit Soufflés, Iles Flottantes, a Classic Lemon Tart or Chocolate Truffles to finish your meal in style.