The Mercure Exeter Southgate Hotel is pleased to announce that Samuel Billson, Chef de Partie at the hotel, has fought off over 70 applicants from around the world to win The Accor Professions Challenge in the cooking contest category.
Finalist from all over the world came to Paris for the challenge this week after competing in 2 initial heats earlier in 2013. Those competing had to take part in timed challenges for their fields, which included reception, table service, cooking or bartending. Sam, 24, had to create and cook a unique and personalized recipe using the contents of a...
The second in a series of master classes taught by local, well-known French chef Mikael Perret is all set for Thursday 16 May. The class runs from 7 - 9pm and is being held at Gourmandine Creperie & Bistrot on Catherine Street, just behind House of Fraser.
This month's lesson is all about Patisserie and students can expect to learn the finer details of making French classics like warm chocolate & hazelnut brownie and fondant, raspberry tarts with crème patisserie, profiteroles with chocolate granache and crème Chantilly, and of course short crust, sweet & choux pastry...
Mikael Perret has been developing his skill in making patisserie for as long as he can remember.
He first discovered his love of the craft at a very early age in his native Brittany, taught by his grandmother and grandfather. Mikael has been refining his technique and thrilling his private catering clients throughout the southwest for more than 15 years, and the time has now come for him to share some of that knowledge.
If you’ve never tried to make a choux pastry, or fill a profiterole your chance is coming.
Mikael has joined forces with Gourmandine Creperie &...
Mikael Perret has been developing his skill in making patisserie for as long as he can remember. He first discovered his love of the craft at a very early age in his native Brittany, taught by his grandmother and grandfather.
Mikael has been refining his technique and thrilling his private catering clients throughout the South West for more than 15 years, and the time has now come for him to share some of that knowledge. If you’ve never tried to make a choux pastry, or fill a profiterole your chance is coming.
Mikael has joined forces with Gourmandine Creperie & Bistrot...
The Exeter Festival of South West Food & Drink is celebrating its 10th anniversary this year from the 26-28 April. To celebrate Michael Caines, Festival Co-Founder met with a selection of Festival producers to raise a toast to a decade of celebrating the very best of South West produce.
An aspiring chef training at the Michael Caines Academy is the first student to open up his own restaurant in Exeter.
Second year student, Ryan Mell, will be opening up his dream restaurant “The Salty Pigeon” on 22nd January 2013, at 29 Magdalen Road, Exeter.
The student, who is a local from Exeter, sees this as a great business opportunity and is hoping to bring the community exciting food, job opportunities for the local people and his ‘salty’ pigeon.
The Salty Pigeon is a 30 seat restaurant which will consist of a variety of food ranging from local to exotic...
This event has SOLD OUT! Please keep checking the website, and in Gourmandine for the next Master Class
Popular Devon chef Mikael Perret of Gourmandine Creperie & Bistrot and Le Frog catering will be demonstrating his confectionarry skills, as well as teaching a small group of lucky individuals the finer details of luxury chocolate making.
Learn about the history of chocolate and the secrets of what makes different types of chocolate taste so different.
Everyone will get the chance to experiment and make their own, unique treats to take home and share, just in...
Skirt steaks with red currant, shallot and port sauce
Skirt has traditionally been only used for slow cooked dishes, but with a little care this relatively inexpensive piece of beef makes the juiciest steak. I recently cooked it for a couple on holiday in Devon and they raved about it. Serve it with roasted potato wedges, and whatever green vegetable is in season. The redcurrant sauce worked really well with the meat. Onglot, which is very similar to skirt, can be cooked in the same way. I got my meat from Pipers Farm shop in Magdalen Road, where they will know exactly what you are...
