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Essential French Cooking

Course Description

Immerse yourself in the essence of French cuisine with our Basic French Cooking course, where hands-on exploration meets the traditions of French culinary culture. This course is crafted for both culinary enthusiasts and those stepping into the professional world, offering an engaging experience in learning to prepare classic French dishes. Over five days, our kitchen becomes your playground for discovering and cooking eight thematic French menus, featuring a variety of dishes that define France's rich culinary heritage.

Discover the secrets to iconic French recipes, from coq au vin to ratatouille, and learn how to assemble complete menus that complement each dish, along with selecting the right French wines to enhance your meal. This course is about more than just cooking; it's an invitation to discern and savor genuine French food.

At the Artisan Culinary School, we blend tradition with innovation, emphasizing a learning method that encourages creativity atop a foundation of technical skill and scientific understanding. Alongside practical cooking sessions, your experience is enriched with theory classes, tastings of raw products, and cooking demos in our well-equipped facilities. Here, you'll refine your cooking techniques and develop a personal cooking style, surrounded by the culture and flavors of French cuisine. Join us for an experience where learning, eating, and the celebration of fine wines converge in a relaxed atmosphere.

 

"The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites.”

      - Jean-Georges Vongerichten

Course available dates

March

2025

From March 16th to March 22nd

June

2025

From June 8th to June 14th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Introduce French Culinary Culture: Familiarize students with the history, traditions, and philosophies underlying French cuisine. Understand France’s national culinary identity, and identify regional specialties and styles. Learn about the different French restaurant and eatery types, and how their unique menus work.
  • Learn Fundamental French Cooking Techniques: Teach essential techniques such as sautéing, braising, baking, and sauce-making that are the backbone of French cooking.
  • Prepare Iconic French Dishes: Equip students with the skills to confidently prepare staple French dishes, including soups, mains, sides, and desserts.
  • Menu Creation: Train students in the art of assembling balanced and cohesive French menus that showcase the depth and diversity of French cuisine.
  • Wine Pairing Fundamentals: Introduce the principles of selecting and pairing French wines to complement different flavors and dishes.
  • Ingredient Knowledge: Enhance understanding of the ingredients fundamental to French cuisine, focusing on quality, selection, and preparation.
  • Culinary Vocabulary: Expand students’ culinary vocabulary with French terms and phrases commonly used in professional kitchens.
  • Taste and Flavor Analysis: Develop students’ ability to analyze and appreciate the flavors, textures, and presentation of French food.
  • Culinary Creativity: Encourage creativity in the kitchen, allowing students to innovate within the framework of traditional French cooking.
  • Practical Experience: Provide ample hands-on cooking experience, ensuring students gain practical skills and confidence in preparing French cuisine.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat
  • 5Taste supreme French wines

During this course we will make:

  • RAW INGREDIENTS TASTINGS
  • 5Butter: France vs the rest
  • 5French charcuterie
  • 5French cheese
  • HORS D’OEUVRE
  • 5Oeufs cocotte
  • 5Oeufs en gelée
  • 5Escargots de Bourgogne
  • 5Rémoulade
  • 5Poireaux vinaigrette
  • 5Filets de hareng
  • 5Saumon fumé
  • CHARCUTERIE
  • 5Pâté de campagne
  • 5Pâté en croûte
  • 5Foie gras
  • 5Saucisses
  • SOUPS
  • 5Vichyssoise
  • 5Potages
  • 5Soupe de poissons
  • 5Soupe gratinée à l’oignon
  • MAIN COURSES & SIDE DISHES
  • 5Jarret de porc
  • 5Cassoulet
  • 5Gigot d’agneau
  • 5Poulet roti
  • 5Tartare de boeuf
  • 5Chateaubriand bérnaise
  • 5Côte de veau
  • 5Entrecôte
  • 5Blanquette de veau
  • 5Pot-au-feu
  • 5Magret de canard
  • 5Confit de cuisse de canard
  • 5Sole meunière
  • 5Noix de Saint Jacques
  • 5Brandade de morue
  • 5Cabillaud
  • 5Choucroute
  • 5Purée de pommes de terre
  • 5Gratin dauphinois
  • 5Haricots verts
  • BREAD
  • 5Pain de campagne
  • 5Baguette
  • DESSERTS
  • 5Creme brûlée
  • 5Ile flottante
  • 5Mousse au chocolat
  • 5Crepes
  • 5Millefeuille
  • 5Tarte Tatin
  • 5Profiteroles glacées
  • 5Parfait glacé
  • WINES FROM
  • 5Alsace
  • 5Beaujolais
  • 5Bordelais
  • 5Bourgogne
  • 5Champagne
  • 5Corse
  • 5Jura
  • 5Languedoc-Roussillon
  • 5Provence
  • 5Savoie-Bugey
  • 5Sud-Ouest
  • 5Val de Loire
  • 5Valée du Rhône

We will also learn how to make:

  • 5Mother sauces
  • 5Stocks

Who is this course for?

Basic French Cooking is the perfect course for anyone passionate about exploring the rich tapestry of French cuisine, whether you’re stepping into the culinary world for the first time or looking to refine your skills with a touch of French flair. It’s designed for:

  • Culinary Enthusiasts: Home cooks who dream of bringing the elegance and sophistication of French cuisine to their dining tables.
  • Aspiring Chefs: Individuals looking to embark on a culinary career with a solid foundation in one of the world’s most esteemed cooking traditions.
  • Professional Cooks: Chefs and culinary professionals seeking to broaden their repertoire with authentic French techniques and dishes.
  • Food Lovers: Anyone with a deep appreciation for French culture and cuisine, eager to learn more about its history, ingredients, and preparation methods.

This course offers a unique blend of practical skills and cultural knowledge, making it an ideal choice for those who not only want to learn how to cook French dishes but also wish to immerse themselves in the world of French culinary arts. Whether you aim to impress at dinner parties, add a French touch to your professional menu, or simply indulge in your love for French cuisine, this course will provide the tools and inspiration you need.

 

    Course duration & itinerary

    Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, both lunch and dinner are lessons in themselves. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

    Day 1

    Sunday

    Arrival day.

    Day 2

    Monday

    Basics of French Cuisine & The Parisian Bistro.

    Day 3

    Tuesday

    Southern France & The Flavors of Provence.

    Day 4

    Wednesday

    The French Countryside & Alsace Region.

    Day 5

    Thursday

    Normandy & Brittany & The French Alps.

    Day 6

    Friday

    The Gastronomic Capital & Wine Pairing Finale.

    Day 7

    Saturday

    Departure day.

    Arrival Day

    Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

    All day
    Arrivals at the airport or the train station.
    13:00 h
    Light lunch for early arrivals.
    14:00 h
    Check-in at the hotel.
    19:00 h
    Orientation session.
    19:30 h
    Welcome dinner.
    Night at the hotel.

    Basics of French Cuisine & The Parisian Bistro.

    Discover the foundational dishes that every French chef should know. Begin with an overview of classic techniques before diving into the preparation of a traditional French menu, highlighting the country's love for balance and depth of flavor. Embrace the sophistication of Paris with a menu inspired by the city's famous bistros. Learn to create elegant yet simple dishes that have defined Parisian dining, blending tradition with a touch of modern flair.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Introduction lesson.
    Italian ingredients.
    13:00 - 14:00 h
    Lunch.
    14:00 - 17:00 h
    Paris bistro recipes.
    19:00 h
    French Bistro dinner.
    Night at the hotel.

    Southern France & The Flavors of Provence.

    Explore the essence of Southern France, where the Mediterranean's influence shapes the culinary landscape. This day focuses on the skillful use of olive oil, seafood, and fresh vegetables, staples of Southern French cuisine. You'll learn to combine these elements to produce dishes that are both nourishing and full of flavor, true to the Mediterranean tradition. As the day progresses, you'll put together a distinctly Provencal menu, utilizing aromatic herbs, garlic, and tomatoes, showcasing the unique and beloved tastes of Provence, revered for their simplicity and depth of flavor.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Southern France.
    13:00 - 14:00 h
    Lunch.
    14:00 - 17:00 h
    The flavors of Provence.
    19:00 h
    Provençal dinner.
    Night at the hotel.

    The French Countryside & Alsace Region.

    Dive into the heart of rural France with a session dedicated to the country's cherished comfort foods. Learn to create dishes that embody the simplicity and warmth of the French countryside, using ingredients that speak of the land's agricultural bounty. In the afternoon, discover the German-influenced cuisine of Alsace, known for its hearty, meat-centric dishes and unique blend of flavors. Prepare a menu that exemplifies this cultural crossroads.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    The French Countryside.
    13:00 - 14:00 h
    Lunch.
    14:00 - 17:00 h
    Alsace.
    19:30 h
    Alsatian feast dinner.
    Night at the hotel.

    Normandy & Brittany & The French Alps.

    Travel through the coastal regions of Normandy and Brittany, where the ocean's bounty meets the rustic charm of northern France. This session introduces you to the signature seafood dishes, delicate crepes, and the rich use of apples and dairy that hallmark the cuisine of these areas. Experience the harmonious blend of land and sea that defines their culinary identity. Transitioning to the afternoon, the focus shifts to the robust flavors of the French Alps. Here, you will prepare a menu that celebrates the hearty and comforting mountain food, designed to warm and satisfy amidst the Alpine chill. Learn to craft dishes that reflect the rugged beauty and agricultural heritage of this high-altitude region.

    08:00 - 10:00 h
    Breakfast.
    08:00 - 13:00 h
    Normandy and Brittany.
    13:00 - 14:00 h
    Lunch.
    14:00 - 17:00 h
    The French Alps.
    19:00 h
    Alpine dinner.
    Night at the hotel.

    The Gastronomic Capital & Wine Pairing Finale.

    Lyon is renowned as France's gastronomic capital, here you'll uncover the secrets behind its rich culinary traditions and why this city has earned such a prestigious title. In the morning, explore the depth and diversity of Lyonnaise cuisine, preparing dishes that exemplify its refined flavors. The afternoon brings our journey to a celebratory close with a wine pairing session, guiding you in matching French wines with the regional dishes crafted throughout the week. The day culminates in the awarding of certificates of participation, marking your achievements before enjoying our final meal together, a commemoration of the skills and memories cultivated during this immersive culinary adventure.

    08:00 - 10:00 h
    Breakfast.
    09:00 - 13:00 h
    Lyon: The Gastronomic Capital.
    13:00 - 14:00 h
    Lunch.
    14:00 - 16:00 h
    Wine pairing.
    Final Q&A with the instructor chef.
    19:00 h
    Farewell dinner banquet.
    Certificates and awards.
    Night at the hotel.

    Departure day

    Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

    08:00 - 10:00 h
    Breakfast.
    Until 12:00 h
    Express checkout of the hotel.
    13:00 h
    Light lunch for late departures.
    All day
    Transport to the airport or train station.

    Course price

    All-inclusive price

    €2,750.00

    The enrollment fee for the Basic French Cooking is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

    All the following are included in the price:

    • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
    • NFull room and board for the duration of the course. All meals are included, with water and wine*.
    • NAll lessons, theory and practical, as they are described in the itinerary.
    • NCourse booklets/manuals, notepads, and pens.
    • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
    • NAll coursework materials.
    • NAccess to the School’s online community.
    • NCertificate of course completion.

    *All wines are selected by our resident sommelier

    What is not included in the price?

    • MTravel insurance.
    • MAirfare and any travel expenses not stated in the itinerary.
    • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

    The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

    Base price

    €2,050.00

    Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

    All the following are included in the price:

    • NMeals from Monday to Friday: Lunches and dinners.
    • NAll lessons, theory and practical, as they are described in the itinerary.
    • NCourse booklets/manuals, notepads, and pens.
    • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
    • NAll coursework materials.
    • NAccess to the School’s online community.
    • NCertificate of course completion.

    What is not included in the price?

    • MTransportation to the School.
    • MAccommodations.
    • MBreakfasts.
    • MTravel insurance.
    • MAirfare and any travel expenses not stated in the itinerary.
    • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

    The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

    Frequently Asked Questions