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The 12-Week French Cooking Foundation

A complete step-by-step journey to become fully independent in your kitchen.

Stop relying on random recipes and start understanding how cooking truly works.
Through a clear and structured program inspired by French culinary technique, you’ll build the skills, reflexes and confidence to cook with ease every day.

Stop Guessing. Start Understanding.

This course is for home cooks who want to understand cooking properly, not just follow recipes.
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You love food. You want to cook more.

But too often:

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    •    you don’t know where to start

    •    you follow recipes without real progress

    •    cooking for others feels stressful

    •    you lack organisation and confidence

You don’t need to be advanced — just curious, committed, and willing to learn. This course gives you what most online content doesn’t: a clear path to follow, so cooking becomes intuitive, organised, and enjoyable.

This program is for you if you want:

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    •    structure and progression

    •    confidence built on technique

    •    skills that transfer across cuisines

⭐ Most Complete Journey

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The 12-Week French Cooking Foundation

Build Real Cooking Technique in 12 structured weeks,

understand techniques and become fully independent in your kitchen through our online cooking platform

499

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What You’ll Be Able to Do After 12 Weeks

  • Cook complete meals without searching for recipes

  • Host with calm and confidence

  • Organise your preparation efficiently

  • Understand how to build and balance flavours

  • Adapt to any ingredient and create your own dishes

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You won’t just cook more 
you’ll cook naturally, intuitively and with pleasure.

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A structured method that turns weekly practice into lifelong culinary skills.

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    • Health and Safety in the Kitchen

    • Professional Guide to Seasoning

    • Knife Skills & Ingredient Preparation

    • Knife Skills

    • How to Cook Vegetables Properly

    • How to Peel Tomatoes

    • How to Prepare Artichokes

    • How to Prepare Asparagus

    • How to prepare Leeks

    • Guide on Rice

    • Carottes Râpées

    • Celeri Remoulade

    • Leeks in French Dressing

    • Salade d’Endive aux Noix

    • Guide to Pulses

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    • Salade Avocat et Crevette

    • Salade Niçoise

    • Warm Goat Cheese Salad

    • Salade de Frisée aux Lardons

    • Practice of the Week - Submissions & Review

    • French Dressing (Vinaigrette)

    • Mayonnaise

    • Œuf Mayonnaise

    • Œuf Mimosa

    • Practice of the Week - Submission & Review

    • Test your Knowledge (optional)

    • French Omelette

    • Œuf Cocotte

    • Cheese Soufflé

    • Eggs Benedict

    • Practice of the Week - Submission & Review

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    • White Chicken Stock

    • Fish Fumet

    • Practice of the Week - Submission & Review

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    • Brown Stock

    • From Stock to Sauce & Sauce Texture Comparison

    • The Mother Sauces

    • Béchamel

    • Hollandaise

    • Velouté

    • Espagnole

    • Sauce Tomate

    • Practice of the Week – Submission & Review

    • Test Your Knowledge (optional)

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    • Potage Crécy (Carrot Soup)

    • Potage Parmentier (Leek & Potato Soup) - Pdf only

    • Mushroom Cream Soup - Pdf only

    • Velouté de Volaille (Chicken Velouté) - Pdf only

    • French Onion Soup

    • Potage Du Barry (Cauliflower velouté)

    • Potage St Germain (Pea Soup) - Pdf only

    • Soupe au Pistou - Pdf only

    • Potage Clamart (Green Pea Soup) - Pdf only

    • Garbure - Pdf only

    • Practice of the Week – Submission & Review

    • Guide to Cooking Methods

    • How to Debone a Whole Chicken

    • Chicken Chasseur

    • Chicken Basquaise

    • Chicken Sauté Bercy (Escoffier)

    • Chicken Blanquette

    • Turkey Escalope à la Normande

    • Riz Pilaff

    • Pommes Vapeur

    • Practice of the Week – Submission & Review

    • Guide to the Perfect Steak

    • Sauce au Poivre (Peppercorn Sauce)

    • Sauce à l'Orange (Orange Sauce)

    • Seared Duck Breast – How To

    • Confit de Canard - Duck Legs Confit

    • Lentilles Braisées - Pdf only

    • Pommes de Terre Sarladaises - Pdf only

    • Ratatouille

    • Practical Application – Submission & Review

    • Test your Knowledge

    • The Art of Presentation

    • Boeuf Bourguignon

    • Pot-au-Feu

    • Sauté de Veau Marengo (Veal Marengo)

    • Braised Lamb Shank

    • Navarin d'Agneau (Lamb Navarin) - Pdf only

    • Lamb Stew à la Provençale - Pdf only

    • Potato Purée

    • Gratin Dauphinois (Potato Gratin)

    • Tian de Provence

    • Practical Application – Submission & Review

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    • Fish and Seafood Guide

    • How to Fillet different fish

    • How to fillet a salmon

    • How to fillet a mackerel

    • How to fillet a Dover sole

    • How to fillet a monkfish tail

    • How to fillet a John Dory

    • Seared Salmon: How-To

    • Saumon en Papillote

    • Tuna Steak à la Provençale

    • Filet de Sole Dugléré

    • La Marinière Cooking Method

    • Moules Marinières

    • Practical Application – Submission & Review

    • Test Your Knowledge

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    • Beurre Blanc

    • Steak Tartare

    • Salmon Tartare

    • Gravadlax of Salmon

    • Coq au Vin

    • Quiche Lorraine

    • Croissant au Jambon

    • Croque Monsieur

    • Pissaladière - Pdf only

    • Endives au Jambon - Braised Endive with Ham

    • Cooking in Copper pots - Pdf only

    • Culinary First Aid - Pdf only

    • French Cooking Lexicon - Pdf only

    • Bilingual Menu Vocabulary - Pdf only

Meet
CHEF ERIC

Chef Eric Duvin brings over four decades of experience in classical French cuisine. Trained in the grand tradition of French kitchens, he has worked in catering brigades and served private clients around the world, including embassies, aristocratic estates, and diplomatic residences across Europe.
 
Now Chef Eric is the owner and Executive Chef of 
The Walnut Grove Cookery School in France, 
where he teaches students from around the globe, how to cook classic French dishes using local, seasonal ingredients.

Much of his career was spent in private service, where precision, elegance, and discretion were the standard.
Those years instilled in him a meticulous approach to technique, an eye for detail, and a commitment to excellence that defines everything he cooks.

In Le Gourmet French Chef, Eric shares the same authentic methods he relied on throughout his career, giving you not just recipes, but the professional techniques and insights to create French cuisine with confidence in your own kitchen.

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