You are currently viewing Cooking Together French Bistro Recipes – Poulet Basquaise; Tarte Flambee;

Cooking Together French Bistro Recipes – Poulet Basquaise; Tarte Flambee;

Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Starter: Tarte Flambee & Celeriac Remoulade
  • Main: Poulet Basquaise (or fish) with Saucisson & Savoy Medley
  • Dessert: Lemon Posset

Tarte Flambee – Starter


For the base

  • – 1 cup all-purpose flour 140g plain flour
  • – 1 tbsp oil (olive oil/vegetable oil as you prefer)
  • – ¼ teaspoon salt
  • – ¼ cup water 60ml, or a little more as needed

For the topping

  • – 2 oz bacon 65g
  • – ½ onion medium
  • – ½ tablespoon butter
  • – 3 tablespoon creme fraiche
  • – 1 pinch nutmeg
  • – Handful of grated gruyere cheese
  • – 1 pinch salt
  • – 1 pinch pepper


  1. Mix together the flour, oil, salt and water in a bowl. If it’s too dry and won’t come together, add a little more water, but it will be a relatively dry dough. Kneed for a minute then set aside while you prepare the toppings.
  3. Line a large baking sheet/tray (half sheet) with parchment.
  5. Cut the bacon in to thin strips (‘lardons’) and cook in a small skillet/frying pan over a medium heat until they are just starting to brown. Remove from pan and set aside.
  7. Add the onions to the pan, along with the butter, and cook a few minutes until the onions have softened but are only just browning.
  9. Add the nutmeg, salt and pepper to the creme fraiche and mix well.
  11. Roll the dough out on a lightly floured surface into a circle/oval as thin as you can (around ⅛in/3mm).
  13. Transfer the dough to the lined baking sheet then spread the creme fraiche over the top, leaving a space around the edge without any topping.
  15. Spread over the sauteed onions then top with the bacon, spreading them as evenly as you can. Top with the gruyere then bake for around 10 minutes until the edges are lightly brown and crisp and the toppings are just starting to colour.

Celeriac Remoulade – Starter

Ingredients – Serves 6:

  • – 1 small celeriac, peeled and grated
  • – 1 stalk of celery, peeled and diced
  • – 1 clove of garlic, minced
  • – 1 lemon, zest and juice
  • – Salt pepper to taste
  • – Handful of chopped parsley
  • – 1 tbsp. of extra virgin olive oil
  • – 1tbsp of mayonnaise (optional)


  1. Mix all the above ingredients in a bowl well, wrap with cling film and chill in a fridge for 10 minutes.

Poulet Basquaise (or fish) – Main

Ingredients – Serves 4:

  • – 3 tbsp. extra-virgin olive oil
  • – 8 boneless chicken thighs or a meaty fish such salmon or cod loin
  • – Salt and pepper
  • – 6 sprigs thyme
  • – 2 large garlic cloves, lightly crushed
  • – 1 bay leaf
  • – 1 medium red onion, halved and thinly sliced (2 cups)
  • – 2 medium tomatoes, finely chopped (3/4 cup)
  • – 1 can of chopped tomatoes
  • – 2 tbsp. tomato paste
  • – Handful of sun blushed tomatoes
  • – 1 12cups dry red wine
  • – 1 red pepper, deseeded and sliced
  • – 2 tbsp. finely chopped parsley, for garnish


  1. Preheat the oven to 185C. Meanwhile, add oil to the non-stick frying pan and raise the heat to high. Season the chicken all over with salt and pepper, then add skin side down to the pan (if using chicken with skin-on). Cook until the skin is browned, 5-7 minutes.
  3. In the same pot over medium-high heat, add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes, followed by garlic. Add wine and reduce by half. Stir in the chopped tomatoes, fresh and sun blushed tomatoes and cook until the liquid evaporates, about 3 minutes. Add the tomato paste and cook, stirring, for 1 minute. Cook until the liquid has evaporated a little, 5 minutes. Add the thyme, bay leaf and chicken (skin side up) to the pot. Transfer to the oven and roast until the chicken is cooked through, about 15 minutes.
  5. Garnish with parsley

Saucisson & Savoy Medley – Main

Ingredients – Serves 6:

  • – 1 red onion
  • – 10 par-boiled new potatoes, chilled and halved
  • – 2 cloves of garlic
  • – 1 small savoy cabbage, shredded
  • – Sprig of rosemary
  • – 200g of French fermented Saucisson sausage, diced
  • – Big knob of butter
  • – 2 tbsp of cooking olive oil
  • – seasoning


  1. Place a large non-stick pan on heat add 1tbsp oil and sauté potatoes until golden.
  3. Remove, when you’re happy with the colour and set aside.
  5. Add another 1tbsp of oil and butter into the same pan, sauté onion and sausage until caramelised, followed by garlic, sauté for 1 more minute.
  7. Add cabbage and rosemary, cook for 3 minutes, correct seasoning and serve immediately.

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