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French Cooking Course: The Perfect French Onion Soup Starter with Comté Cheese

Daniel Galmiche
Exclusively for Knowledge Recycled, Michelin-star and award-winning chef Daniel Galmiche will be guiding you through a variety of popular recipes from his French Brasserie Cookbook and teaching you all the tips, tricks, and techniques of his famous French cooking along the way. Chat to Daniel directly and ask him any questions you might have. Have fun cooking and feel confident inviting friends over for lunch or dinner with this 3-course cooking series. Check out Daniel's other classes where he will be covering main courses and desserts! All of Daniel's classes are open to all levels of cooking experience.

What you'll learn

Dive into the wonderful world of French cooking with Michelin star chef Daniel Galmiche's 3-course cooking series. Take part in all three classes or just join us for one!

In this class, Daniel will be teaching you how to prepare and cook a classic French onion soup. The perfect starter for any menu.

You will learn not only how to create the dish, but also what products work best, the importance of seasons in cooking, where to get the best ingredients and how to use them sustainably, how to use a knife with more ease and, finally, how to love to cook! 

This is an interactive class where you are able to ask Daniel any questions that you may have.

Bon Appetit!

We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.


Daniel Galmiche

Charming Frenchman Daniel Galmiche has all the characteristics of a successful chef; intensity, passion and fiery ambition! He has been described as "the champion of classic cooking with a contemporary twist".  

Daniel draws upon his unique experience and passion to share his love of food and authentic French/Mediterranean cooking and is passionate about using ingredients from local and sustainable sources.

He is a regular guest chef on BBC 1’s Saturday Kitchen, and now on ITV with James Martin's new cookery series Saturday Morning. He has written regular columns for various publications as well as his first book, The French Brasserie Cookbook, published with success in September 2011, and now selling in 11 countries and in 5 languages. His latest book, Revolutionary French Cooking was published May 2014.

Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father.  After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine restaurant with a farm attached enabling Daniel to work with ingredients from the field to the plate.

His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. Then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin.  Having been at the helm of the famous 5 star Relais et Chateau The Vineyard at Stockcross since 2009, in 2016 Daniel decided to move on to new projects.

He is currently an ambassador for the Norwegian Seafood council representing Fjord trout. As well as helping to launch this beautiful product, he has also developed recipes and taken part in a short film in Norway.

Daniel is the consult for the GORE hotel in London, part of the Italian group Star hotels, which has a portfolio of thirty beautiful boutiques hotels around the world. Daniel is also a member of the world Chaine Des Rotisseurs, Wessex Baillage and is currently their chairman of judges for the UK, and a world Advisory board member.

When in Scotland, Daniel was awarded Master Chef of the Year, gaining his first Michelin star in 1990 whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire.

Whilst in the Vineyard, Daniel was awarded the 2011 rising chef trophy for Relais et Chateau worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and he has held position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine.

Daniel regularly cooks at events around the world including The Regency Intercontinental in Bahrain’s festival of fine food, guest chef in the Rotana hotels in Dubai, Abu Dhabi, and at Gourmet Food Festivals in South Africa. He has taught cookery at Anton Mosimann’s Academy in London and also in southern France.  In 2015, Daniel was cooking on board P&O Britannia as one of a line-up of top chefs in their ‘Cookery Club’.

In May 2016 he was a guest chef at the Shangri-la Makati, in the Philippines, for the Great British Promotion. In 2018, Daniel participated, along with Francesco Mazzei and Pierre Koffmann, in the “ no waste” food festival in Calabria. Daniel was also the guest chef on a Saga cruise, cooking for the gala night, demo and Q&A.

Most recently, he was invited as a guest at the world creative summit in Kyiv, cooking for 100 chefs from around the world.

Extremely health conscious, Daniel loves sport almost as much as he loves cooking.  He regularly plays badminton and walks in nature.

What to bring

You can find all of Daniel's recipes (and cooking instructions) online at ckbk, where you'll be able to follow along at home.


  • 85g butter
  • 6 onions, sliced
  • 2 tbsp plain flour
  • 4 tbsp red wine
  • 100ml / 3 1/2 fl oz / scant 1/2 cup white wine
  • 1 tsp sugar (optional)
  • 4 thick slices of baguette
  • 2 tbsp olive oil
  • 150g / 5 1/2 oz Comté cheese, grated
  • Sea salt and freshly ground black pepper


  • Large saucepan
  • Wooden spoon
  • Heatproof jug
  • Baking tray for grill
  • Bowl to serve
  • Stovetop
  • Grill
Cancellation policy
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
Technical requirements
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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