One Day Cookery Course
Ian, owner and resident chef of Le Chèvrefeuille right in the heart of the Périgord Noir welcomes you to CookDordogne’s One Day Regional Cookery Course.
The Périgord Noir is renowned as the gastronomic capital of France. Farmers markets brim with delectable produce such as foie gras, truffles, confits, cheeses, preserves, nuts and spices – making it a joy to offer a three course cooking experience. Ian will show you how to turn the freshest regional produce into delicious, simple, easy to reproduce dishes.
COURSE SCHEDULE
- Start time 10am at Le Chèvrefeuille
- Course language: English
- Meet Ian and the team
- Explanation of the local ingredients, the different terms and what to look for at the local markets
- Tuition, demonstration of and participation in preparing the produce for cooking
- Tuition, demonstration of and participation in traditional Perigordian cooking and cooking methods
- Tuition, demonstration of and participation in food styling
- three course degustation with wine and non-alcoholic beverages
- 3-4pm course end
See the Tariff page for prices and timetable.
Accommodation available at Le Chèvrefeuille (subject to a minimum of three nights).
Description
This unique one-day cookery course kicks off at 10am with participants meeting each other and chef Ian over a welcome drink on the terrace at Le Chèvrefeuille. Then, in a relaxed environment, Ian will start with a short presentation of the traditional ingredients of the region, how to identify the best types of produce and what to look for at the local markets.
After this, it’s straight to the outdoor kitchen at Le Chèvrefeuille where you will experience a fun, informative, hands-on day of preparing, cooking and eating famous regional dishes such as confit of duck, cabecou, tapenade, regional veloutes, cepes, foie gras and truffles. The menu is set, changing each year, to showcase dishes which make the most of locally grown, seasonal produce at its best. The menu can be accessed here , a vegetarian option is also offered. On reservation, please comment if the vegetarian option is required and for how many people.
Ian is passionate about sharing insights on how to prepare, cook and serve consistently great food. He thrives on teaching participants how to showcase the natural flavours of the high quality, fresh local produce for which the Perigord Noir is famous. Participants leave with renewed insight on how to maximise natural flavours of ingredients along with a host of other great tips for cooking consistently great food.
The course finishes between 3 and 4pm. By this time, participants brim with renewed inspiration and knowledge of traditional Perigordian cooking. All participants receive a copy of recipes cooked during the course.
We advise a light evening meal after this exciting and inspirational day of cooking and eating!
Maximum group size is twelve. Reserve early to avoid disappointment.
Included in the price of the one day course is:
- Welcome drink
- Explanation of the local produce and how to identify them at the local markets
- Use of kitchen facilities and equipment
- Le Chevrefeuille aprons (with option to buy at the end of the course)
- Ingredients
- Three course lunch
- Wine and non-alcoholic beverages
- Recipes