Cook

France

A relaxed friendly hands-on cooking holiday in the Dordogne, France

Food Heroes: Rick Stein

It's not often you get the chance to meet one of your food heroes. Our chef spills the beans on his admiration for the great man...

But to impress a great chef like Rick Stein with your own original dish and have him say "Wow"? Well, that's exactly what happened when I entered a cooking competition called "Impress Rick Stein with an Original Fish Dish"...

The dish was Chargrilled Seabass with a Pernod Vinaigrette and it won me the £5000 First prize at Rick Stein Seafood Restaurant in Padstow.

Simple ingredients and unfussy presentation...

In all modesty, I think the thing that actually impressed Rick the most was the simplicity of the dish: simple ingredients, a really fresh piece of fish and an unfussy presentation.

But this wasn't the first time I had met Rick Stein - he was my first judge on MasterChef and he helped propel me to the next round.

As a result of our meeting he invited me to cook at his Seafood Restaurant in Padstow where I was slotted in to one of the fastest learning curves I have ever experienced.

I will be forever grateful to Rick for giving me the chance to realise a dream many people can only, well...dream about! But, despite his natural generosity it is, above all, Rick's simple cut-to-the-chase, sympathetic take on fish and seafood that makes him one of my food heroes. He believes that if you muck about with fish too much you destroy its subtlety and delicacy.

A French Odyssey...

Before setting out on our own French Odyssey - the search for a cooking school in France - Rick invited me to help out at his, then new, Rick Stein Cookery School (whilst there, I was asked to help cook for his sister's 50th birthday bash - what a night that was!).

So impressive was the setup that we partly structured Cookinfrance on his model.

All this goes some way to illustrate the enormous influence Rick Stein has had, not only on my cooking, but on me and my family's future.

So, Rick Stein then...

Always charming and erudite (with a sometimes impressive temper, no doubt born of his struggle for perfection), happy to give freely of his immense experience and a chap very much of the people (witness his near God-like stature among a plethora of TV chefs). Frighteningly eclectic, Rick Stein has appeared on numerous television and radio programmes enunciating on a range of subjects from poetry to politics, law and order to travel.

A great chef, and a pretty great bloke as well.

Food hero, Rick Stein!

Prices: 2010

How to pay Terms and Conditions
All inclusive Five Day/Five Night residential cooking holiday (per person, based on two people sharing a room):	€795
One, Two, Three & Four-Day multi-day courses (Per person, per day. Additional B&B accommodation available on request. Evening meal €17 per day - eat what you cook!):	€130
Non-cooking friend or partner (Five day/five night - lunch @ €12 & dinner @ €17 per person per day):	€395
B&B accommodation (Multi-day courses - at venue or local B&B. Per person, per night):	€45
Return rail transfers (Per person. Agreed times only - see below. Email us prior to booking tickets):	€75
Single occupancy supplement (five day/five night - for an en-suite room all to yourself):	€195
Cooking & Painting holiday (Five day/Five night residential. Day courses from €130):	€795
RETURN AIRPORT/RAIL TRANSFERS: We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers). If you want a transfer at another time or on another day, please EMAIL US or Tel: 0033 (0)553 302405 in order to discuss the possibilities. Transfers are conducted on a first come first served basis. Detailed dates and times are to be agreed with us prior to booking your travel arrangements, so please do not book tickets until you've agreed them with us. ACCOMMODATION: Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away. NUMBERS: The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten. ITINERARY: The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.

Our chef on the Masterchef set, with his very own food hero Rick Stein

What will you be learning?

Here at Cookinfrance you'll be preparing, cooking and, of course, eating dishes from France, the Med and the Pacific Rim.

Among other things, you'll:

learn how to cook pastries, breads and soups

select and prepare the best fish and shellfish

butcher common joints of meat

cook classic French and Italian sauces

construct modern dressings

master the art of stylish modern food presentation

You'll leave here with these three things, and more...

We guarantee you'll leave here with at least three things:

A battery of new and indispensable cooking skills

Bucket-loads of kitchen confidence

Bags of fond memories of a fun relaxed cooking holiday

Want to be sure? Then read our great testimonials

ONLINE GIFT VOUCHERS

Make someone's day with a CookinFrance Gift Voucher

Need a unique gift for someone special?

Then why not send them here on a course?

Infinitely flexible and valid for up to a year from date of purchase, gift vouchers can cover our full range of courses.

So, make someone's day a special one - order a gift voucher now and we'll get it to you today!

BEAT THE
RECESSION!

Are you worried about the Pound/Dollar/Euro exchange rate?

Read more to see how your holiday can beat the recession...

CONTACT US

Jim Fisher (chef/owner)
Bombel
24290
St Amand de Coly
France

GPS:
N 45° 01.915
E 001° 15.295

Email

Tel: 0033 (0)553 302405
Mob: 0033 (0)622 655789

5 Day/5 Night Cooking Courses Include:

Expert hands-on tuition with British chef

All courses conducted in English

All cooking ingredients, equipment and aprons

A continental breakfast each day

Lunch each day

Dinner
(Monday, Tuesday, Thursday & Friday)

Tea, coffee and wine

An evening meal on the day of your arrival

En suite centrally-heated accommodation

Recipe pack containing all the dishes cooked during your stay

Entrance fees to places visited

Private and secluded pool

Internet and Email

Want to be sure? Read our great testimonials

Some of the things you'll be doing on the cooking course:

Learn how to cook pastries, breads and soups

Select and prepare the best fish and shellfish

Butcher common joints of meat

Cook classic French and Italian sauces

Construct modern dressings

Master the art of stylish contemporary food presentation

Our day courses:

• Hands-on practical tuition with experienced friendly tutors

• All ingredients

• Utensils

• Aprons

• Breakfast

• Lunch

• Wine and beverages

Food Heroes: Rick Stein

It's not often you get the chance to meet one of your food heroes. Our chef spills the beans on his admiration for the great man...

But to impress a great chef like Rick Stein with your own original dish and have him say "Wow"? Well, that's exactly what happened when I entered a cooking competition called "Impress Rick Stein with an Original Fish Dish"...

The dish was Chargrilled Seabass with a Pernod Vinaigrette and it won me the £5000 First prize at Rick Stein Seafood Restaurant in Padstow.

Simple ingredients and unfussy presentation...

In all modesty, I think the thing that actually impressed Rick the most was the simplicity of the dish: simple ingredients, a really fresh piece of fish and an unfussy presentation.

But this wasn't the first time I had met Rick Stein - he was my first judge on MasterChef and he helped propel me to the next round.

As a result of our meeting he invited me to cook at his Seafood Restaurant in Padstow where I was slotted in to one of the fastest learning curves I have ever experienced.

A French Odyssey...

Before setting out on our own French Odyssey - the search for a cooking school in France - Rick invited me to help out at his, then new, Rick Stein Cookery School (whilst there, I was asked to help cook for his sister's 50th birthday bash - what a night that was!).

So impressive was the setup that we partly structured Cookinfrance on his model.

All this goes some way to illustrate the enormous influence Rick Stein has had, not only on my cooking, but on me and my family's future.

So, Rick Stein then...

A great chef, and a pretty great bloke as well.

Food hero, Rick Stein!

RETURN AIRPORT/RAIL TRANSFERS:
We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers).

If you want a transfer at another time or on another day, please EMAIL US or Tel: 0033 (0)553 302405 in order to discuss the possibilities.

Transfers are conducted on a first come first served basis. Detailed dates and times are to be agreed with us prior to booking your travel arrangements, so please do not book tickets until you've agreed them with us.

ACCOMMODATION:
Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away.

NUMBERS:
The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten.

ITINERARY:
The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.

Our chef on the Masterchef set, with his very own food hero Rick Stein

Booking is easy, and only an email or phone call away, so why wait? Strike while the iron's hot - book a cooking holiday in France now and share an experience you'll never forget!

CONTACT US, or phone now on: 0033 [0]553 302405 (Tip: leave out the [0] when phoning from outside France)

© 2010

Food Heroes: Rick Stein

It's not often you get the chance to meet one of your food heroes. Our chef spills the beans on his admiration for the great man...

But to impress a great chef like Rick Stein with your own original dish and have him say "Wow"? Well, that's exactly what happened when I entered a cooking competition called "Impress Rick Stein with an Original Fish Dish"...

The dish was Chargrilled Seabass with a Pernod Vinaigrette and it won me the £5000 First prize at Rick Stein Seafood Restaurant in Padstow.

Simple ingredients and unfussy presentation...

In all modesty, I think the thing that actually impressed Rick the most was the simplicity of the dish: simple ingredients, a really fresh piece of fish and an unfussy presentation.

But this wasn't the first time I had met Rick Stein - he was my first judge on MasterChef and he helped propel me to the next round.

As a result of our meeting he invited me to cook at his Seafood Restaurant in Padstow where I was slotted in to one of the fastest learning curves I have ever experienced.

A French Odyssey...

Before setting out on our own French Odyssey - the search for a cooking school in France - Rick invited me to help out at his, then new, Rick Stein Cookery School (whilst there, I was asked to help cook for his sister's 50th birthday bash - what a night that was!).

So impressive was the setup that we partly structured Cookinfrance on his model.

All this goes some way to illustrate the enormous influence Rick Stein has had, not only on my cooking, but on me and my family's future.

So, Rick Stein then...

A great chef, and a pretty great bloke as well.

Food hero, Rick Stein!

RETURN AIRPORT/RAIL TRANSFERS: We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers).

If you want a transfer at another time or on another day, please EMAIL US or Tel: 0033 (0)553 302405 in order to discuss the possibilities.

Transfers are conducted on a first come first served basis. Detailed dates and times are to be agreed with us prior to booking your travel arrangements, so please do not book tickets until you've agreed them with us.

ACCOMMODATION: Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away.

NUMBERS: The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten.

ITINERARY: The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.

Our chef on the Masterchef set, with his very own food hero Rick Stein

Booking is easy, and only an email or phone call away, so why wait? Strike while the iron's hot - book a cooking holiday in France now and share an experience you'll never forget!

CONTACT US, or phone now on: 0033 [0]553 302405 (Tip: leave out the [0] when phoning from outside France)

© 2010

RETURN AIRPORT/RAIL TRANSFERS:
We pick you up in our own seven-seater vehicle each Monday afternoon and drop you off the following Saturday morning. Destinations include Limoges airport, and Brive la Gaillarde and Sarlat train stations (see details of our airport and rail transfers).

ACCOMMODATION:
Accommodation is normally on-site, but, under exceptional circumstances, 1 & 2 day guests may be accommodated at a very pleasant nearby B&B 5km away.

NUMBERS:
The optimum number of participants on a course is six, but sometimes we have fewer than that and have occasionally taken up to ten.

ITINERARY:
The itinerary may be subject to change according to the seasons and local weather and is variable in order to take advantage of regional festivals and holidays.