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
TESTIMONIALS
"Jan provided the catering for my birthday, and from start to finish it was fantastic. The food was delicious and the service friendly and efficient, allowing me to focus on my guests and having a good time."
Monika, Gironde
"Jan catered our wedding reception. He suggested a menu and then tailored it according to our wishes. From amuse bouches to desert, each course was delicious and attractively presented. Our guests are still talking about the cold cucumber and dill soup!"
D&R, Lot-et-Garonne
Get in touch to discuss your menu or book a lesson...
English, French and German spoken...
