Cook
in
France
Jim Fisher (chef/owner)
Tel: 0033 (0)553 302405 Bombel, 24290, St Amand de Coly, Sarlat, Dordogne, France (GPS: N45° 01.915/E001° 15.295)
Tel: 0033 (0)553 302405 Bombel, 24290, St Amand de Coly, Sarlat, Dordogne, France (GPS: N45° 01.915/E001° 15.295)
Cooking Course in France
The Food
On your cooking course in France fresh seasonal produce, united with good clear flavours, will shine with very little fiddling at all...
The great chefs - Rick Stein, Gary Rhodes, Jamie Oliver, Gordon Ramsay et al - share the same cooking philosophy: keep it simple. And where better to learn that than on a cooking course, France naturally being the ideal place to start.
All too often, cooks muck about with dishes seemingly just for the sake of it, or perhaps because they believe that simple ingredients, simply presented, can't possibly speak for themselves. Well, they'd be wrong: some of the best food I've eaten has been more or less allowed to present itself.
Yes, of course dishes have to be enhanced and served with complementary ingredients but, as your cooking course in France will reveal, fresh seasonal produce, united with good clear flavours and simple presentation, will shine with very little fiddling at all.
Only the best ingredients will do on your cooking course in France...
So that is why, on your course, we'll shop locally for the best ingredients, then bring them back to our kitchen and pay them the respect they deserve (our butcher, by the way, has a list, placed prominently on the wall of her shop, detailing the farmers who supply her meat - and we know all of them).
Together, we'll combine flavours and textures that reinforce and magnify our dishes, introducing garnishes only if they add to the overall eating experience.
Predominantly, we'll use light dressings and vinaigrettes instead of overly-rich cream-based sauces (although one or two unctuous little numbers will slip in every now and then - I promise!), and quickly-cooked dishes from the Mediterranean or the East are favoured in lieu of heavy stodge and groaning plates.
We'll change the way you think about food...
So, if you'd love to cook some of those great classics of French cuisine and would also like a slightly lighter, more modern approach, come on one of our cooking courses in France - it'll change the way you think about food.
If you have an enquiry about the courses we run, or any aspect of this site, please send us an email and we'll get back to you straight away.
Prices
Prices start at just £120/175€ per person.
You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/six-night cooking holiday.
You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/six-night cooking holiday.
Courses and holidays can be residential or non-residential - it's your choice. Non-cooking friends/partners welcome.
A cooking holiday can be cheaper than you think - find out how much our great value cooking holidays actually cost - you'll be pleasantly surprised!
Chocolate Cups with Cantuccini Biscotti
The fresh spice stall at nearby Sarlat's street market
The Dordogne is famous for its wild mushrooms
What will you be learning?
Here, onyour cooking course in France, 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
Among other things, you'll:
