Cooking Class: French Farm Brunch: Buckwheat Galettes and Gougères

French Farm Brunch: Buckwheat Galettes and Gougères

Travel to the French countryside for a day as we make a classic French brunch to enjoy among the herbs and flowers at the farm. We will start by making buckwheat galettes and their myriad fillings, a popular (and gluten-free!) main course throughout France. We will learn the proper techniques for batter and filling preparation, review knife skills for working efficiently with vegetables, and discuss the nutritional benefits of buckwheat. Together, we will prepare a summery kale, courgette and shallot filling, learn about regional Alpine cheeses, herb blends and mushrooms growing on the farm, and those who are feeling brave can try their hand at making a galette complète—a galette filled with Comté, a slice of ham and topped with an egg. We will learn to prepare an herbed vinaigrette dressing and taste the farm’s lettuce varieties and wild greens, and determine the best flavor combinations for a bistro salad. We will then demo how to prepare a classic French pastry pâte à choux to make savory gougères, ethereal puffs enriched with Gruyère. At the end of the class, you will have a plateful of warm galettes, gougères and a side of salad, which we will enjoy in the community greenhouse, along with local cider, in the traditional Breton style. All levels welcome!

Instructor Anna Mays is a food anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.

Host or Publisher Frith Farm