Your chef, your menu, your moment.
I'm Jan, a private chef for hire in the Lot et Garonne department of SW France.
From intimate dinner parties among a small group of friends to larger events like birthdays or anniversaries, let me take care of the catering so you can focus on the occasion and your guests.
Jan Cuisine: Bespoke menus developed with you | Option of table service | Crockery hire available
Learn to cook with Jan
Duck confit, garbure, croustade gasconne.... in a small group, learn to cook these iconic dishes from SW France, or make a request... always wanted to learn how to cook the perfect steak, and serve it with a bearnaise sauce? Not a problem... Hands on group lessons will take you through each step to make the perfect dish, after which you'll sit and eat the results with your classmates and a glass or two of local wine.
A sample lesson
Discover the Cuisine of South-West France
This immersive cooking class is dedicated to the bold, generous cuisine of South-West France . Known for duck, slow cooking, rustic soups, and comforting desserts, this region’s food is deeply rooted in tradition and technique.
Designed for a small group of four students, this class is fully hands-on and focused on skills you can reproduce at home.
The Menu
Starter
Garbure Gasconne
A traditional farmhouse soup from Gascony made with seasonal vegetables, white beans, and duck confit.
You will learn:
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Building depth of flavor through slow simmering
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Proper preparation of vegetables and beans
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Balancing richness and freshness in rustic soups
Main Course
Confit de Canard with a Lentil Ragout
Duck legs slow-cooked in their own fat then crisped the traditional way, served with a lentil ragout full of flavour thanks to all the vegetables, stock and aromatics, and fresh herbs.
You will learn:
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The principles behind duck confit
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Fat cooking and crisping techniques
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Layering of flavours through slow simmering
Dessert
Croustade Gasconne
A classic apple dessert made with wafer-thin pastry, Armagnac, and sugar, baked until deeply caramelized.
You will learn:
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Layering of pastry to achieve a light yet crispy finish
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Preparation of apples so they are cooked yet hold their form
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Seasoning for a sweet and tangy result
What the Class Covers
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Essential Sud-Ouest ingredients and traditions
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Classic techniques adapted for the home kitchen
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Organization and timing of a full French menu
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Practical tips used by professionals, not shortcuts that ruin results
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The class lasts approximately 3 to 3.5 hours and ends with a shared meal.
Pricing
€120 per person
€480 total for maximum of 4 students
Included:
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All ingredients
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Hands-on instruction throughout the class
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Printed recipes
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Shared meal at the end of the session
Gallery
Get in touch to discuss your menu or book a lesson...
English, French and German spoken...
