Cook
in
France
A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps

Valentine’s Recipes
(Beyond Aphrodisiacs)

Cooking Together is Better Than Foreplay...

Lucy and I have been married for 29 years. We attribute this long and happy marriage to the fact we cook food together as a couple. But I have additional evidence for his theory too.

Over the years, we've witnessed numerous rocky relationships being recharged through the magic of a cookery course at Cookinfrance.

Based on our experiences, here are some top tips for a great Valentine’s, including some wonderful recipes for the perfect romantic meal.

Cooking As Foreplay...

Gourmet valium for her, culinary viagra for him...

When it comes to the menu for a dreamy dinner for two, we've developed the perfect food combinations.

Women need foods to help them feel relaxed while men need to eat the equivalent of gourmet viagra to feel stimulated. A menu that delivers both is romantic nirvana.

It’s also good to introduce food that requires you to use your hands rather than cutlery – feeding each other is sexy. Colours, texture and aromas all play a part too. Its important to stimulate all their senses.

Valentine's Menu

A seasonal and sexy menu for a romantic night in...

Relaxing foods for her, stimulating ingredients for him...

Her:

Him:

His ‘n’ Hers Cocktails

Hers: “Madagascar Nights” – peach liquor (there is surely no more feminine a fruit than the derierre-shaped peach) & tequila (relaxing) with cream & vanilla pod muddler (stimulating odour)

His: “Black Pearl Necklace” – iced vodka with caviar (excites nerve cells)

Amuse Bouches/Starter

Oysters Rockefeller - oysters (THE natural aphrodisiac) poached in Champagne (generous and fun) served in the half shell on a bed of spinach (iron for strength & stamina) draped with a Pastis Cream Sauce (aphrodisiac licorice and aniseed flavours, soft and velvety eaten with your fingers)

Main Course

Seabass (soft, light and moist) with Buttered Fingerling Potatoes, Buttered Spinach (iron for strength and stamina) and Caviar (protein and an oh-so-playful texture)

Dessert

Rhubarb Curd Tart, Poached Rhubarb and Ginger Ice Cream (rhubarb stimulates the metabolic rate, ginger enhances blood flow to relevant organs and improves libido)

or

Délice au Chocolat with Strawberries ‘n’ Cream Ice Cream - rich chocolate ganache (stimulating) on a hazelnut (vitamin E a natural viagra) & chocolate base with strawberry (aphrodisiac) ice cream (silky texture and mouth-cooling properties)

Petit Fours

Fennel, Vanilla & Lime Mini-Mallows (squidgy, squelchy, sexy!)

Millionaires Shortbread (shortbread, toffee & chocolate squares)

PRICES
(all prices include VAT at just 5.5%)
How to pay 
Terms and Conditions
All inclusive Five Day/Five Night residential cooking holiday
(per person, based on two people sharing a room):
€845

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
(1/2/3 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 (5 day/5 night) for an exclusive en-suite room all to yourself (waived when sharing):

€195
Cooking & Painting holiday
(Five day/Five night residential.  Day courses from €130):
€845

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.

 

 

 


 

 

 

 

 

 

 




       

SELF-CATERING ACCOMMODATION

Self-catering holiday accommodation

Just want a relaxing holiday?

See our holiday home rental page or email us now!

Dordognehols

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The perfect gift - a fun 'n' friendly hands-on cooking course in France.

Order your gift voucher now and receive it today!

Infinitely flexible and valid for up to a year from the date of purchase, a Cook in France gift voucher covers our full range of courses.

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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