One, Two & Three-Day

Cooking Courses

Our one, two and three-day cooking courses are run on the Tuesday, Wednesday, Thursday and/or Friday of a scheduled week-long cooking holiday.

Our chef, Jim Fisher, explains how it works...

We normally run our day-cooking courses during a scheduled week-long course as this gives more or less full days in the kitchen covering a good range of techniques and recipes.

Arrival is usually on the Monday evening when guests settle down and get to know each other. Depending on which day you'd like to begin, the day courses go like this...

• Tuesday: One, Two or Three-Day course

• Wednesday: One and Two-Day course (see 1. below)

• Thursday: One-Day course only

  1. On Wednesday morning we have a bit of a rest, but spend the time wisely with a trip to nearby Sarlat and its wonderful market. Here, we'll wander around discussing all the fabulous produce that we're going to select to be turned into lunch on our return!

Full-on days in the kitchen...

With the exception of Wednesday, there will be full days in the kitchen covering a range of techniques and recipes.

Lunch and dinner will be what we've cooked that day, so you'll get a really good sense of the food being prepared and cooked for real meals.

What's included...

Included in the price of our day courses:

• Hands-on practical tuition with the English chef (me, Jim Fisher )

• All ingredients

• Utensils

• Aprons

• Breakfast

• Lunch

• Wine and beverages

• Internet and Email access

• Take-home recipe pack and "Cookinfrance" apron

Evening meals...

Although breakfast and lunch are included as part of the course, dinner is charged at €17 per person per day as most two and three-day course guests only come during the day.

B&B accommodation...

We can provide B&B accommodation either here or in a very pleasant chambre d'hote (B&B) just three minutes up the road. This will cost from €45 Euros per person for a single, double or twin en suite room.

The food you could be cooking...

The Dordogne is a veritable hub of gastronomy; duck, for instance, is King here with dishes such as

• Magret de Canard Poêlé (pan-fried duck breast) served with Pommes Sarladaises (potatoes, onions and garlic fried in goose fat - though we prefer olive oil)

• Confit (duck legs salted, then rinsed, then slow-cooked in goose fat - sounds incredibly fattening, but the goose fat merely serves to seal in the flavour of the duck. The fat is removed prior to serving).

Other local dishes include:

• Bread Soup

• Chocolate and Walnut Tart

• Tarte Tatin (caramelised upside-down apple tart)

• Crème Brûlée (vanilla custard caramelised with a blowtorch)

Dishes from the Provence and around the Med...

• Bouillabaisse (fish and seafood stew)

• Moules Marinières (fresh mussels served in their own liquor)

• Orange and Garlic-Studded Leg of Lamb

• Chargrilled Seabass with a Vanilla Vinaigrette (an amazing flavour combination - vanilla and seabass)

• Slow Braised Lamb Shanks with Garlic Mash and Red Wine Gravy

• Aligot (mashed potatoes with onion, garlic and dry white wine and local Cantal cheese - cheesy mash fit for a King!)

• Oven-dried Plum Tomatoes

• Sautéed Wild Mushrooms with Garlic

• Salt Cod (a piece of really fresh cod, lightly salted for an hour or so, then steamed) with Lemon Marinated Courgette

• Fougasse (focaccia-style flat bread baked as only they know how in Provence - and here!)

• Black Pepper Squid with Linguine (pasta is served extensively in southern France)

• Glazed Lemon Tart with Basil Ice Cream (yes, really!)

• Cenci with Monbazillac (deep-fried sweet pastry served with a local sweet white dessert wine)

The list is endless...

Above are just a few examples of what we do at Cookinfrance. I will tailor the course to you and the other guests, so, if there is anything else you need to know or just want a chat about any aspect of the course, please don't hesitate to contact me by email, or phone: 0033 (0)553 302405.

Want a second opinion..?

If you'd like to know more in the form of an independent source you can read two articles (1 & 2) written by a food writer who attended a recent course. And please do have a read of our great testimonials.

Booking...

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!