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Dubbed the modern-day Fanny and Johnnie Craddock, cookery school hosts, Jim and Lucy Fisher, have launched a unique course to celebrate the centenary of the Titanic and its sumptuous, Escoffier-inspired menus.

Quail Eggs Benedict with Smoked Duck Breast and Waldorf Pudding with French Ice Cream are just two of the dishes Jim and Lucy will teach their guests at their Dordogne-based cookery school.

Throughout the week, a host of techniques will be taught all of which culminate in the creation of a 10-course Titanic Banquet on the final night of the course.

The pair came up with the idea as a tribute. Jim discovered he had a relative who died in the tragedy when researching his family history. Jim, a former policeman, was a BBC Masterchef finalist and has since worked with Rick Stein, Tony Tobin and Alistair Little. He met his wife Lucy when she was working in the City and instantly fell in love with her when he discovered she was also a butcher.

They now run their own school in the Dordogne and are adamant they can turn the most inept cook into a chef in just five days.

For more information on the Titanic Cookery Course as well as Jim and Lucy’s other courses please visit www.cookinfrance.com

Cost for the Titanic Cookery courses are €845.00 EUR for the full, all-inclusive five night experience.

ENDS

For further information, images or interviews, please call Sara Stewart at Mad As A March Hare on 01684 575207 or email sara@madasamarchhare.com

EDITOR’S NOTES

Titanic Final Banquet

First Course

Hors D'Oeuvres
Oysters

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Second Course

Consommé Olga
Cream of Barley

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Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

~

Fourth Course

Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci

~

Fifth Course

Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Green Peas
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes

~

Sixth Course

Punch Romaine

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Seventh Course

Roast Squab & Cress

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Eighth Course

Cold Asparagus Vinaigrette

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Ninth Course

Pate de Foie Gras
Celery

~

Tenth Course

Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream








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