Cook
in
France
A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps

Titanic's 1st Class Banquet

 

Available Dates

19th March, 9th & 23rd April

Let Jim and Lucy Fisher pipe you aboard for a week of gourmet cooking, period music, flowing ball gowns and black bow ties...

The Titanic cooking course opens its watertight doors on the lavish excesses of a contemporary Edwardian feast.

Chef, Jim Fisher, shows you how to cook authentic recipes as served to Titanic's rich and famous - and not so rich and famous - passengers, demonstrating classical and modern cooking techniques en route.

Jim's wife, Lucy, gives advice on laying of table and suggestions on decking out a domestic dining room in order to host your own ‘Titanic Dinner Party’. She also helps with suggestions for the dress of the day, and there is a goodie box of props such as tiaras, bow ties, false moustaches and feather boas!

Kate & Leonardo, eat yer hearts out...

ITINERARY

MONDAY AFTERNOON

Arrival

TUESDAY

Morning: We’ll scale, fillet and pin-bone the seabass and make stock from the trimmings. Start reducing the fish stock. Make Basil Ice Cream for tonight and Vanilla Ice Cream for Thursday.

Lunch:
Rillettes (duck pate), Salami, Dry-Cured Beef, Carrot Rapée followed by fresh seasonal fruit

Afternoon: Prepare fresh strawberries for tonight’s dessert. Prepare fennel wedges & de-seed plum tomatoes for tonight’s main course. Make the Strawberry and Black Pepper Sablé, Strawberry Paper & Strawberry Sorbet for Thursday’s dessert.

Dinner:
Seabass with Griddled Fennel and Sautéed Ratte Potatoes with a Vanilla & Crème Fraîche Sauce

Strawberry Compote with Basil Ice Cream

WEDNESDAY

Morning: A much gentler day after all that traveling and cooking with a morning trip to Sarlat market - the jewel of the Dordogne. Here, we’ll find some fantastic produce and I’ll introduce you to M. le Foie Gras and we’ll also meet “The Syrup” for some boozy degustation! After that, we return to prepare and cook this great lunch...

Lunch:
Mini Baked Camemberts with Rustic Garlic & Rosemary Croutons, Crispy Jambon de Bayonne and Raspberry Confiture

Fresh seasonal fruit from the market

Afternoon: Spun Sugar - we'll have an afternoon playing with spun sugar and making the Lattice Tuilles for Friday's dessert.

Evening: You are free to drive into Sarlat for a meal and experience the culinary delights of the Dordogne.

THURSDAY

Morning: Make the Crème Brûlée. Prepare oranges for dressing and segment flesh. Prepare and blanch summer vegetables.

Lunch:
Selection of French cheeses with local bread

Afternoon: Blanch poached eggs for tonight and Friday. Make the dressing. Make Minted Pea Puree for tomorrow’s main course.

Dinner:
Summer Vegetable Salad with Chorizo, a Soft Poached Egg and an Orange, Walnut Oil and Grain Mustard Vinaigrette

Crème Brûlée with Strawberry & Black Pepper Sablé, Raspberries, Strawberry Paper, Strawberry Sorbet

FRIDAY

FAMOUS LAST SUPPERS

A selection from the 1st Class Menu served aboard R.M.S. TITANIC during her maiden voyage of April 1912...

COCKTAILS:
Anchors Aweigh!’ & ‘Titanic Twist

1ST COURSE:
Foie Gras Poêlé on a Crouton with Onion Marmalade and a Glass of Chilled Sweet Monbazillac

Quail Eggs Benedict with Smoked Duck Breast

MAIN COURSE:
Roast Leg of French Lamb, Minted Pea Puree, Pommes Dauphinoise, Minted Lamb Jus

DESSERT:
Waldorf Pudding with French Ice Cream

Coffee, Port & ‘Cigars’

SATURDAY MORNING

Departure

Welcome aboard for a week of 1st class cooking, gourmet dining and Edwardian splendour...

As a timely celebration of the forthcoming centenary of Titanic’s maiden voyage (10th April 2012), Cookinfrance is recreating the Escoffier-inspired dishes and Edwardian splendour experienced by passengers aboard the "unsinkable" luxury liner.

From the sumptuous banquets lavished on the 329 1st Class passengers, to the simple but sustaining meals consumed by the 899 crew, Titanic’s kitchens prepared over 2,000 meals each day.

Luxuriate in Edwardian excess, from gourmet food to sumptuous table decoration...

On Wednesday 10th April 1912, the RMS (Royal Mail Steamer) Titanic set sail on her maiden voyage for the New World with over 2,200 passengers and crew.

She was the largest and most luxuriously appointed vessel of her time and easily the most famous cruise liner ever to ply the oceans. Had she survived, even now Titanic would put many a young contender to shame with her opulent interiors and 1st Class food.

The Food...

Scant record remains of the sumptuous food served on the great ship aside from a few water-stained barely legible menus. Most of the original recipes followed by the 60 or so chefs went down with the ship, so we've had to rely on snippets and anecdotal evidence from surviving passengers and crew.

However, many of the dishes would have been standard Escoffier-inspired favourites and, with a little ingenuity and imagination, a close enough approximation can be made.

1st Class Dining Room Menu:

First Course:
Hors D'Oeuvres

1st Course - Hors d'Oeuvre
Foie Gras
Smoked Duck Breast & Quail Eggs Benedict

Oysters

Second Course:
Consommé Olga
Cream of Barley

Third Course:
Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course:
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci

Lamb with Mint Sauce

Titanic - Main Course: Roast Leg of Lamb with Pommes Dauphinoise
Main Course:
Roast Leg of Lamb
Minted Lamb Sauce
Pommes Dauphinoise

Roast Duckling with Apple Sauce
Sirloin of Beef

Chateau Potatoes, Green Pea Puree, Creamed Carrots, Boiled Rice, Parmentier & Boiled New Potatoes

Sixth Course:
Punch Romaine

Seventh Course:
Roast Squab & Cress

Eighth Course:
Cold Asparagus Vinaigrette

Ninth Course:
Pate de Foie Gras with Celery

Tenth Course:
Waldorf Pudding

Titanic - Dessert: Waldorf Pudding
Dessert:
Waldorf Pudding with French Vanilla Ice Cream

Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream

Coffee, Cigars, Port and Brandy

Dates...

Cooking course weeks commence Monday:

Prices...

PRICES
(all prices include VAT at just 5.5%)
How to pay 
Terms and Conditions
All inclusive Five Day/Five Night residential cooking holiday
(per person, based on two people sharing a room):
€845

One, Two, Three & Four-Day multi-day courses
(Per person, per day.  Additional B&B accommodation available on request. Evening meal €17 per day - eat what you cook!):

€130
Non-cooking friend or partner
(Five day/five night - lunch @ €12 & dinner @ €17 per person per day):
€395

B&B accommodation
(1/2/3 Day courses - at venue or local B&B. Per person, per night):

€45
Return rail transfers (Per person. Agreed times only - see below. Email us prior to booking tickets):
€75

Single occupancy supplement (5 day/5 night) for an exclusive en-suite room all to yourself (waived when sharing):

€195
Cooking & Painting holiday
(Five day/Five night residential.  Day courses from €130):
€845

RETURN AIRPORT/RAIL TRANSFERS:
We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers).

If you want a transfer at another time or on another day, please EMAIL US or Tel: 0033 (0)553 302405 in order to discuss the possibilities.

Transfers are conducted on a first come first served basis. Detailed dates and times are to be agreed with us prior to booking your travel arrangements, so please do not book tickets until you've agreed them with us.

ACCOMMODATION:
Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away.

NUMBERS:
The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten.

ITINERARY:
The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.

The food aboard the largest and most luxurious vessel afloat...

Aside from being referred to - somewhat optimistically - as “unsinkable”, Titanic was never-the-less lovingly heralded as the greatest and most luxuriously appointed ship in history.

Titanic's kitchens catered for a total of 2,240 people made up of 1,324 First, Second and Third class passengers and 899 crew.

The food served on board literally brimmed with Edwardian excess. The Escoffier-inspired menus that graced the tables of the rich and famous in 1st Class - among them some of the wealthiest and most influential people of the day - were epic in both variety of ingredients and number of courses.

2nd and 3rd Class passengers didn't fare too badly either, while those traveling steerage, and members of the crew, ate simply but comfortably. 

George Auguste Escoffier, "King of Chefs, Chef of Kings"...

The influence of Escoffier and several subsequent decades of French-inspired chefs means that many of the dishes served on board would be recognised, and possibly served, by us today: Consommé; Filet Mignon; Roast Leg of Lamb with Mint Sauce; Calvados Glazed Duckling; Stuffed Marrow; Poached Salmon; Pommes Anna (like Dauphinoise, but with butter!).

Others are rather less identifiable: Waldorf Pudding; Peaches in Chartreuse Jelly; Coconut Sandwich; French Ice Cream; Cabin Biscuits.

Chef Jim takes you through these dishes giving them his unique twist in order to bring them bang up to date for today’s busy cook. With a plethora of exotic ingredients available at almost every supermarket and deli, a dinner party based around Titanic's 1st Class menu is easily achievable.

As with all of our courses, a range of techniques will be incorporated...

Some history...

In March 1909, at the Belfast shipyards of Harland and Wolff, Titanic's vast hull was laid down and work began on what was to be the largest and most famous ship in the world.

Around the same time that year, an immense block of ice peeled away from a glacier north of Greenland and began its ponderous three year southward journey toward the Grand Banks off Newfoundland.

On 10th April 1912 the R.M.S. Titanic slipped her moorings at Southampton and embarked on her maiden voyage to New York. Four days later, at 11.40pm, whilst traversing a dead calm mid-Atlantic Ocean some 600km from the Grand Banks, she met her destiny with the iceberg. Her nemesis ripped a fatal 100m gash in her hull.

The rest, is history...

 

 

 

 




       

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5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email


  • Want to be sure? Read our great testimonials

    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation