Gourmandises Académie

Gourmandises Académie

Heartfelt French cookery with tropical flair

Operating as usual

Photos from Gourmandises Académie's post 02/06/2024

Beauties from today's patisserie class...

Photos from Gourmandises Académie's post 01/06/2024

Look at that happy face!

How's your weekend going?
Corinne

Photos from Gourmandises Académie's post 31/05/2024

Are you joining us?

"Bouchons" are a classic of Reunion cuisine. Little Chinese dumplings filled with either pork, chicken or prawns and flavoured with spring onions and Kaffir lime. They're the typical street food served everywhere on the island. If you're invited to an aperitif there's a good chance they'll be served too.

I know what you're thinking, so what's that got to do with Reunion cuisine? You see, Reunion food has been influenced by many settlers not just the French, but also the Chinese, Indian, Madagascar and Africa. That's what makes it so unique.

So if you haven't booked your ticket to my upcoming Bistrot on 6th July, maybe you should. "Bouchons" will definitely be part of my menu.

I hope you can join us
Booking info in bio.
Corinne
Tag and share


Photos from Gourmandises Académie's post 30/05/2024

People often ask, is Reunion cuisine spicy? The answer is, it depends, the main dish that we call "cari" doesn't always contain chilli and when it doesn't, we serve a little side called "rougail" that has the chilli. So you can choose whether to go spicy or not. There are lots of different variations of the rougail and this is one that my mum invented made with radish. In Reunion, we use tomatoes, onions, mangoes, lemons. Whatever it is, it's delicious.

If you're interested in sampling the food of Reunion Island, come to my supper club on 6th July. DM if interested.

Corinne

Photos from Gourmandises Académie's post 28/05/2024

Bringing the sunshine and delicious food of Reunion Island to my table 6th July.

Although I can’t physically take you to Reunion, hopefully I can give you a flavour of this very special part of the world.

The Bistrot so far, has been focusing on my culinary heritage with the cuisine of Reunion Island, where I was born. The island is not very well known here in the UK, nor is its food. Nestled in the middle of the Indian Ocean, near Mauritius, Reunion island food is a melting pot of Chinese, African, Indian, French and creole.

The Hindus and Chinese arrived on the island in the 17th century. They came as slaves. The Governor at the time, was particularly interested in their carpentry and building skills. After the abolition of slavery, they stayed on the island and built very prolific businesses. Today they are just an integral part of who we are as Reunionnais. We don’t think of them as people from India or China nor do they. But, the influence they left on our food is immense. The island was colonised by France in 1643. So unlike the traditional curry ours includes more unusual herbs such as thyme and parsley. Blending all these influences into one we created our own cuisine.

So come and join us, Saturday 6th July for a very unique and special evening.

DM or comment for info

A bientôt
Corinne

27/05/2024

Giant coconut butter cookies. A great one to make with the kids over half term. Comment for recipe.

26/05/2024

Bringing the warmth of Reunion Island to Cambridge Saturday 6th July.

I may not be able to bring you the heat of Reunion but I promise you sunshine and vibrant flavours on a plate.

Nestled in the middle of the Indian Ocean, Réunion is a tiny little island governed and administrated by France. First discovered by the Portuguese in the 17th century, the island has seen many settlers since, including Chinese, people from Madagascar, India, France of course. Its cuisine has been enriched by these influences.

I hope you can join us

I look forward to welcoming you all to my table.
Booking info in below or DM

A bientôt
Corinne
Share, save, tag a friend
https://gourmandisesacademy.co.uk/events/le-bistrot-clandestin-a-taste-of-reunion-island-7/

Photos from Gourmandises Académie's post 24/05/2024

We are in the paper!!!
Thank you for featuring us, another great article by local blogger about Cambridge supper clubs. For me it's super exciting to see the food of Reunion Island mentioned in a UK magazine. My Bistrot was originally set to share Reunion cuisine with the Brits. I don't think there is anybody else in the UK doing this, Cambridge you are lucky! So happy to have been mentioned!
Thank you, thank you, thank you 🙏

Corinne
P.S. the article is on page 26

22/05/2024

This is Reunion Island, where I was born. Nestled in the middle of the Indian Ocean, off the coast of Madagascar the island is a UNESCO world heritage site for its rare geographic beauty. Reunion has an active volcano (not a pyroclastic one), cordilleras, rain forest and lagoons. It's a breathtaking place, even if I'm rather biased here.

It was British for a little while and then the French took over in the 17th century. Many settlers came to the island including the Chinese, Hindus ( from the Tamul and Pondicherry), African. The "metissage" is striking and really beautiful. You can understand my frizzy hair do.

The cuisine has strongly been influenced by those settlers.

I can't take you there but I'm planning another Bistrot where its food will feature.

So keep your eyes opened as I will soon be announcing a new date.

A bientôt
Corinne
Comment if you'd like to come

Photos from Gourmandises Académie's post 18/05/2024

Gorgeous petits gateaux from yesterday's patisserie class

11/05/2024

It's a weekend of baking and cooking again at the Académie. Lunch is ready, and yes everything is prepared from scratch, for you to enjoy. And it looks like we might just be able to savour it outside.
What are you up to this weekend?
Corinne

Photos from Gourmandises Académie's post 25/04/2024

Preparations are underway for my Bistrot on Sunday.
And although the table will be covered with delicate patisserie and savoury miniardises, it's always important for me to bring a bit of sunshine into it, especially at the moment! So one other cake that will feature is my "gateau coco".

This cake will always take me back to my childhood. It's the one my mum used to make for our birthdays.

And it's the one that also got me into baking. When the girls were little, I also wanted to bake their birthday cakes. Alice first "gateau d'anniversaire" was a "gateau coco" .

And it will be made with fresh coconut.

It's delicious

I look forward to having you all on Sunday

Corinne

Photos from Gourmandises Académie's post 18/04/2024

I'm gearing up to my next Bistrot next weekend. And tableware is going to be important for that one. Especially when it comes to present those delicious sweet and savoury little morsels that I will be preparing for you.

In French there's a beautiful expression " Mettre les petits plats dans les grands ". (To put the small plates in the big ones).

When you have friends around or a special party that you want to celebrate in style and you go a little bit above and beyond in setting the scene.

So the napkins and posh cutlery will be out.

There are still a few tickets left for this event.

Come and join us. DM if interested.
Corinne
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https://gourmandisesacademy.co.uk/events/le-bistrot-clandestin-presents-let-them-eat-cake/

Photos from Gourmandises Académie's post 17/04/2024

Tonight's supper, meat balls...
Are you one who follows recipes? I never do, I use them as inspiration and then open my cupboard and see what ingredients I have to make something similar. So tonight is no difference. It's that time of year when my herb garden is lush. I have two particular herbs that stand out right now, thyme and mint. Mint is not a very Italian herb but I decided to use it to flavour my meat balls with the thyme. It's not the first time I use this flavour combo. It works, something you'll find in many Middle Eastern dishes.

So do you follow recipes?
Corinne

Photos from Gourmandises Académie's post 15/04/2024

Just a weekend at the Académie...
Why don't you come and join the fun, sometimes?

13/04/2024

I was told once, that the best recipes often come from mistakes or lack of ingredients, Tarte Tatin is one of them. "Moules marinières à la créole" is most definitely one of those too. I know what you're thinking, how can "moules marinières" be creole? Well, let me tell you how. I love mussels. I tend to cook them the same way we cook fish in Reunion Island, i.e in a rich tomato sauce flavoured with thyme, ginger, lost of garlic and turmeric. So, here I am in the kitchen prepping everything for my creole mussels. The pan is on the stove, I add the oil, fry my onions, then go and look for the tin of tomato, and I haven't got one! Damn it! I had everything prepped for it, what do I do now? Plan B, what do I have in my fridge that I could accommodate with those ingredients? A bottle of white wine and a little bit of tomato puree...
I know what you're thinking, white wine, Turmeric and ginger, not a good combo! Well, it works. So here's a recipe for you to try this weekend. Link below.

Bon appétit
Corinne
https://gourmandisesacademy.co.uk/moules-marinieres-a-la-creole/
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Photos from Gourmandises Académie's post 11/04/2024

First evening meal in the garden. And what a beautiful evening it is! Making the most of having the girls with us right now too, precious times. We had sea bass and sardines grilled on the BBQ.

That's the good life! Not business success nor a new work promotion, just the joy of sharing a meal with our daughters. Those little events are far more important.

Hope you all had a nice evening too

Corinne

Photos from Gourmandises Académie's post 07/04/2024

The clink of wine glasses, the happy rumble of laughter around the table, generous, hearty and deliciously vibrant food with soul: welcome to Le Bistrot Clandestin.

Come with an open mind and a primed appetite, share a meal and some stories with your fellow guests, and leave with a full stomach and a happy heart.

My next Bistrot is a sweet one with a few savoury bites in between of course.

Picture a sweet grazing table groaning with the sorts of indulgently decadent morsels that would make Marie Antoinette jealous. Bring your appetite and your sweet tooth, and get ready to enjoy an array of scrumptious treats (sweet and savoury) with that signature joie de vivre and tropical flair of mine.

28th April, who's coming

I hope you can join us
Corinne
Tag, share, save
https://gourmandisesacademy.co.uk/events/le-bistrot-clandestin-presents-let-them-eat-cake/

Photos from Gourmandises Académie's post 03/04/2024

I have been busy preparing the soil of my kitchen garden ready for my summer classes. This morning was spent collecting some good horse manure from . A great work out and just a good way to start the day.

I have been living in Cottenham for 17 years now. In the same house with a gorgeous garden. The garden is actually why we decided to settle here. It's tucked away in the corner and has beautiful views over the fields. As a cook and devoted baker, my garden is not just a place to relax, it's also a place where I grow my veg. I'm not an expert gardener at all but there's nothing quite like cooking with your own veg. My garden is my happy place when I'm feeling low. I am always grateful for it. But this year I really want to share the fruits of my labour with you. If you have attended my classes, you know how much I love sharing my food.
So, here we go, "from the garden to the table" is my new class, I invite you in my beautiful garden to cook and share the food that we prepare together around a communal table.

My first class will take place on July 13th, I really hope you can join us. Booking below or comment for more info.

A bientôt
Corinne
https://gourmandisesacademy.co.uk/events/from-the-garden-to-the-table/

Photos from Gourmandises Académie's post 02/04/2024

Since 2018, Le Bistrot Clandestin has been welcoming diners into my home to share good food, good company and good foodie stories. I love these evenings – they always end in full hearts and full stomachs – and I got to thinking: Why should the savoury courses have all the fun?

The Ultimate Sweet Experience

Let me take you on a sweet adventure. Picture a sweet grazing table groaning with the sorts of indulgently decadent morsels that would make Marie Antoinette jealous. Bring your appetite and your sweet tooth, and get ready to enjoy an array of scrumptious treats (sweet and savoury) with that signature joie de vivre and tropical flair.

28th April, who's coming?

Booking info below or DM
A bientôt
Corinne
Tag, share, save, merci
https://gourmandisesacademy.co.uk/events/le-bistrot-clandestin-presents-let-them-eat-cake/

Photos from Gourmandises Académie's post 02/04/2024

Since 2018, Le Bistrot Clandestin has been welcoming diners into my home to share good food, good company and good foodie stories. I love these evenings – they always end in full hearts and full stomachs – and I got to thinking: Why should the savoury courses have all the fun?

The Ultimate Sweet Experience

Let me take you on a sweet adventure. Picture a sweet grazing table groaning with the sorts of indulgently decadent morsels that would make Marie Antoinette jealous. Bring your appetite and your sweet tooth, and get ready to enjoy an array of scrumptious treats (sweet and savoury) with that signature joie de vivre and tropical flair.

28th April, who's coming?

Booking info in bio or DM
A bientôt
Corinne
Tag, share, save, merci

Photos from Gourmandises Académie's post 16/03/2024

Since 2018, Le Bistrot Clandestin has been welcoming diners into my home to share good food, good company and good foodie stories. I love these evenings – they always end in full hearts and full stomachs – and I got to thinking: Why should the savoury courses have all the fun?

The Ultimate Sweet Experience

Let me take you on a sweet adventure. Picture a sweet grazing table groaning with the sorts of indulgently decadent morsels that would make Marie Antoinette jealous. Bring your appetite and your sweet tooth, and get ready to enjoy an array of scrumptious treats (sweet and savoury) with that signature joie de vivre and tropical flair.

28th April, who's coming?

Booking info below
Corinne
Please share
https://gourmandisesacademy.co.uk/events/le-bistrot-clandestin-presents-let-them-eat-cake/

Photos from Gourmandises Académie's post 15/03/2024

"La vanille bourbon" and by far my favourite ingredient to use in my pâtisserie.

When I launched the Académie, I wanted to create a place where food would be shared simply and "chaleureusement", a place to learn but also a place to share my culinary roots and heritage. There aren't that many cooks nor chefs from Reunion Island in the UK. And it's an heritage that I treasure dearly, it's in my blood and my kitchen when you come to learn.

So, when in Reunion, I take pleasure in updating some of the knowledge that was passed down from generations to generations. And it's important for me to continue to do so with my daughters and in my kitchen at the Académie. So a visit to the vanilla plantation is always a must for me, keeping that precious heritage up to date.

Vanilla was introduced in Reunion Island in 1822, but it's not until 1841, that we actually started to produce vanilla. When a slave called Edmond Albius figured out how to pollinate the flower. Yes, bourbon vanilla is pollinated by hand, and that technique comes from Reunion. And it's not an easy task at all. The orchid can only be pollinated as soon as it flowers in the early hours of the morning, then it's too late. So, when it's time to do so, one farmer for example will pollinate 300 flowers an hour. Without pollination, no vanilla pod. So you can quickly understand why vanilla is an expensive ingredient.

If you have attended my classes you know how I get carried away talking about that heritage. Provenance and understanding of where and how ingredients are produced is so important.

My next Bistrot will be an opportunity for me to showcase this amazing ingredient. More info this weekend.

I published a detailed blog post about vanilla, go and have a read, it's a beautiful story. Link in below.

A bientôt
Corinne
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First photo by my late friend
https://gourmandisesacademy.co.uk/vanilla-the-magic-bean/

Photos from Gourmandises Académie's post 08/03/2024

The clink of wine glasses, the happy rumble of laughter around the table, generous, hearty and deliciously vibrant food with soul: welcome to Le Bistrot Clandestin.

It's been a while, I know. The Bistrot is back, yes, same setting, same place, my home in Cottenham.

But this year I will be offering three types of events. My culinary heritage being both French and creole, with a fame for classy French desserts in between, it would be a shame not to share that amazing heritage with you.
So here's what to expect from now on:
- Flavours of Reunion Island (introduction to the food of the island where I was born)
- A French soirée (my take on French classics)
- Let them eat cake (High tea, with a touch of tropical flair)

Come with an open mind and a primed appetite, share a meal and some stories with your fellow guests, and leave with a full stomach and a happy heart.

A new date will be announced, so stay tuned.

I hope you can join us
Corinne

Want your school to be the top-listed School/college?

Heartfelt French cookery with tropical flair

Set in the beautiful Cambridgeshire countryside, Gourmandises Académie operates from the home studio of award-winning patissière Corinne Payet. Blending artful technique with warmth and personality, Corinne runs a range of workshops. They are fun, hands on, and extremely relaxed, perfect whether you are a complete novice, an adventurous cook or an accomplished one.

Cooking is my happy place, and I founded Gourmandises Académie to share my love of elegant French desserts in a convivial setting. During each masterclass, you will learn classic techniques used by top French pastry chefs, but this is not like school. Take notes if you wish, drink wine if you wish and be prepared to learn and laugh at the same time.

Each workshop caters for a range of abilities, from total beginner to accomplished home cook. I’ll tailor the class to you and your level so you can keep pace and feel comfortable every step of the way.

Here’s to a sweet adventure.

Videos (show all)

Don't you think otherwise! t's a mushroom!!! 😁😁😁#henpartyweekend #bakingparty #hendoideas #henpartyinspiration #henparty...
Giant coconut butter cookies
Bringing the warmth of Reunion Island to Cambridge Saturday 6th July.I may not be able to bring you the heat of Reunion ...
Reunion Island
I am not allowed to prepare the "brèdes chouchou" 😁, so got the task to peel the garlic! "Brèdes" is the general word fo...
"Se ressourcer" , a beautiful French expression that has no direct translation in English, it means to go back to your r...
Happy birthday to my Valentine! My "dishwasher washer", my front of house, picture taker, my entertainer, my pep talker ...
Duck confit, something I really miss from France. It's so versatile and can be used in so many ways all year round, in a...
Some gorgeous shots from our patisserie class "petits gateaux". If you fancy joining us, the next class is on 11th Febru...
Bonne et délicieuse année 2024!!!

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