From October 1 to October 3, you will have the opportunity to experience 18th century cuisine at its best. The Fortress of Louisbourg proudly presents Chef Chantal Vechambre, as she guides you through 3 days of fascinating and enjoyable culinary discoveries. And what better location for this program than at the historical site itself. She will share with participants the intricacies of preparing and serving a variety of 18th century cuisine as prepared in the Fortress’s Engineer’s kitchen. This is the perfect opportunity for you to practice the art of French cooking using both modern and open hearth kitchens. Experience the style, cuisine and the history of the 18th century Fortress during these three day workshops by registering by September 15 and enjoy the experience.
Originally from Paris, Chef Chantal Vechambre is certified in cuisine and pastry, chocolate and confectionary. Chef Vechambre resides in New Brunswick where she has her own consultant business, as well as offering courses in French cuisine and pastry. It is her research into culinary history which has lead to her collaboration with the team from the National Historic Site at Louisbourg to create exciting new recipes which will be used at their historic restaurants.
These culinary workshops are inspired by the recipes of 18th century Louisbourg and will feature the flavors of the colonial town such as bee ragout, fish soup, capilotade of cod, as well as 18th century pastries, breads, hot chocolate and desserts. Participants will receive a booklet of new recipes as a souvenir of the Fortress culinary experience.
Cost for the workshops are as follows:
Day 1-October 1st, 2010 including taxes is $106.30. The day will include instruction in: Starters: Stock and Sauces, the basics of 18th century French Cuisine.
12:30pm Drive to site and meet at the Museum House.
1pm-Greeting and brief introduction to Louisbourg and Orientation to the Engineer’s Kitchen.
2:30pm-Cooking in Louisbourg: Make roux and fish soup. “ French Flavours“, epics douces.
4pm-Bechamel sauce and pastry, making talmouses
5pm-Depart site.
Day 2- October 2, cost of workshop including taxes is $139.30.
French Fish Recipes and a Popular Sweet Cake.
9am-Drive to Museum on site.
9:30am-Coffee and history talk, kitchen introduction.
10am-Flavourings, with herbs and French preparation of vegetables. A visit with a Louisbourg gardener.
11am-“Fish History”. Discussion and preparation of fish, “Cod ste Menehould”, using fine herbs, roux and court bouillion.
12:30pm-Lunch at Engineer’s House.
1:30pm-Our inspiration: Visit Archaeology, a tour of food and serving related artifacts.
3pm-Cake: Gateau de Savoie served with 18th Century French hot chocolate.
4pm-Etiquiette: Dining in 18th century French style.
6pm-Depart site.
Day 3-Cost of workshop including taxes is $139.30.
The Iron Chef: Beef and Chocolate, the Makings of an 18th century Feast.
10am-Drive to Museum on site.
10:30am- Coffee and food history, Louisbourg and imports.
11am-Main dishes, beef ragout, pate a la viande and making pate fine.
12:30pm-Lunch at Engineer’s House.
1pm-Side dishes: stuffed vegetables.
2:30pm-18th century French chocolate: creams, cream patissiere, chocolate rissoles.
5:30pm-Enjoying a meal around the kitchen table.
7pm-Depart site. (Program subject to change) Prices listed do not include accommodations.
As space is limited and the deadline for registration is drawing near (September 15, 2010), call early to reserve a your space by phoning 1-902-733-3552. Please make your cheque payable to The Receiver General for Canada and send it with your completed form to:
Fortress of Louisbourg Culinary Workshop
c/o L. Martell
Fortress of Louisbourg NHSC
259 Park Service Road
Louisbourg, Nova Scotia, Canada B1C 2L2
For more information call 1-902-733-3552 or email laurel.martell@pc.gc.ca
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