Start date: Tuesday 14th August 2018
Duration: 2 hour session
Times: 10.00am- 12.00pm
Venue: Gate 3, 43a Springfield Centre, Bagley lane, Farsley, Leeds LS28 5LY
The process of making French crêpes and galettes. Simple fillings. Sweet and savoury. From salted caramel to cooked cinnamon apples or egg, cheese and ham to creamy mushrooms, spinach and cheese. Young people aged 11-13 have the opportunity to experience and learn with Frenchie teacher Anne- Claire Blanvillain. Anne-Claire cooks with traditional wheat as well as buckwheat commonly used in the north of France. A session of pancake making, filling and eating served with non-alcoholic Breton cider for the full Frenchie experience. Réservez à l’avance pour ne pas être décu!
Anne- Claire is a 28 year old Frenchie who has been working around Europe for the past 8 years and now settled in Yorkshire . She is originally from Bretagne, a region in the West of France, surrounded by the Atlantic and the English Channel.
” I wanted to focus on what’s important and what brings people joy and useful skills. I’ve always been obsessed with food! Enjoying your food and appreciating natural and wholesome ingredients, sharing these with family and friends have always been strong values at the centre of French culture.”
Anne-Claire started to cook from a young age but really started to pick up the pace about 10 years ago when she left home and was desperate to replicate her moms cooking.
” My whole life has been surrounded by food and people who respect, enjoy and adore it! As we say in France we live to eat and not the other way round.”
Anne-Claire will be leading these sessions with the support of Adele. Sessions are designed to be suitable for this age group for a great French cooking experience.
On booking we will ask you to complete a short form to give us some information including emergency contact details. Anyone with additional needs booking on this session maybe expected to bring support, but please do contact us to discuss this in advance of booking.
Printed copies of the recipes are given out at the end.
Drinks and aprons are provided but you are also welcome to bring your own.