Look at what they made... This our guests work not ours! Everyday of the course we shoot your dishes in all their glory to share with the world. Will yours make the wall of fame?"
Chicken Gigolette With Carrot Purée, Green Asparagus and white wine jus.
Duck Magret on Celariac & Apple Purée, with caramelised shallots
Pan Seared Red Mullet served on Grated Courgette and a Grapefruit Aioli
Dessert | Pear & Almond Gratin
Seared Mackerel on Spinach, White Asparagus & Beurre Blanc Sauce
Sautéed Radishes | Le Gargantua Cooking Vacations
Focaccia for a starter on the cooking course
Asparagus Vol-au-vont | Le Gargantua Cooking Vacations
Dessert | Tarte Tatin | Le Gargantua Cooking Vacations
Monday morning on the cooking course | We make traditional rustic Baguettes
Summer Starter | Tomato Tarte Tatin
Organic Sourdough Loaf | From Le Gargantua Cooking Courses
Raspberry Soufleé for dessert
Full on Flambéeing in the kitchen | Le Gargantua Cooking Holidays
Raspberry & Vanilla Profiteroles | Le Gargantua Cooking Courses
Onion Soup | The perfect starter | From our cooking course
Dessert | White Chocolate & Strawberry Entremet
Pan Fried Mackerel with Fresh Aioli and Carrot Purée | Le Gargantua Cooking Holidays
Duck Magret with Carrot Purée and green asparagus | Le Gargantua Cooking Vacations
Layered Lemon Verrine | Cooking Vacations at Le Gargantua
Cooking Course | Chicken Waterzooi
Duck Magret à L'Orange with Spring Pea Purée
Fresh Goats Cheese & Spinach Ravioli with Toasted Pine Nuts | Le Gargantua Cooking Courses
Daube de Boeuf à la Provencal | Le Gargantua Cooking Vacations
Hazlenut Fondant with a Biscoff Whipped Cream
Traditional Cassoulet with Bread crumbed Duck Confit
Pâté de campagne and rustic baguette from our cooking course
Le Gargantua Cooking Vacations | Chocolate Soufflé
Pan Fried Red Mullet, with Carrot Purée and Grapefruit Reduction
