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

An Environmentally Sound Cooking Holiday

Do you take a positive approach to protecting and nurturing the environment? We do...

Are you like us in that you feel responsible for the health of mother earth? Well, here we believe that every bit counts when it comes to protecting, nurturing and, yes, healing our world.

'Food miles', 'carbon footprint', 'fair trade' - these are the phrases on everyone's lips at the moment and so they should be.

Weight-inducing chemicals...

Take an early summer vegetable like Asparagus: very sought after, but it has a famously short growing season. So, what happens? It's grown in Chile, then flown half way round the world in time for Christmas dinner adding heaven knows how much extra carbon to the planet.

It's a ludicrously irresponsible and Bourgeois concept. As is hormone-enhanced, force-fed, freedom-deprived turkey, come to that.

A pig, born on cold concrete, seperated from its mother by steel bars, fed weight-inducing chemicals only to be cynically dispatched in full sight of its siblings, is unthinkable. And yet it happens all the time.

Why should we go all 'environmental'...

It's not rocket science, but obviously a vegetable that's been grown locally, in season and nurtured to quirky imperfection is going to taste great.

And meat from an animal that's been raised in its natural environment, cared for, fed what it would eat in the wild, slaughtered with respect and properly hung is going to be nutricious, tender and succulent.

'Grown for flavour'...

Of course, nothing is probably going to be as cheap as that evenly sized 'grown for flavour' supermarket specimen, but it's deffinitely going to be better for you, isn't it.

But, hey, maybe food's too cheap anyway.

We're not paying enough for our food...

The big corporations, with their massive buying power, have deeply and, some would say, imprporly influenced not only the way we shop, but also what we buy and how we eat. But who let's them do this to usit? Well, we do, of course!

By artificially cheapening produce for our 'benefit' they have created a situation where we expect to pay only a couple of quid for a chicken. Two pounds!? A chicken should cost three times that amount, but nobody wants to pay it. Well, we should!

Buy local...

Our butcher has a plaque proudly displayed behind the counter of her shop for all to see. On it is a list of what's currently available and who reared it. We recognise all the names - indeed, two of them are our immediate neighbours. Now that's what I call local produce!

Even our local supermarket sells locally grown meat and veg and the whole area abounds in shops selling great local produce: free-range ducks, Dordogne river fish, woodland mushrooms, market-fresh fruit and veg, fresh cheeses...

Join us on a course...

So, if you care for the environment, are positive about where your food comes from and are mindful of how it's produced and reared, come on one of our environmentally aware cooking courses.

We'll produce some fantastic healthy dishes using fresh local organic and free-range produce.

Week-long residential cooking holidays and multi-day res or non-res courses...

At Cookinfrance we run 5 day/6 night residential cooking holidays as well as 1, 2 & 3-day cooking courses.

They are infinitely variable, so when you email us, or phone (Tel: 0033 [0]553 302405), we'll have a chat about what you want to achieve.  We'll tailor the itinerary to suit you and the other guests by gathering together like-minded veggies on the same course.  Simple!


Prices
£/GBP
€/EUR
All inclusive Five day/Six night residential cooking holiday (per person, based on two people sharing a room):
695
875

One, Two , Three & Four-day courses (Per person, per day.  Additional B&B accommodation available on request. Evening meal £15 per day):
120
150
Non-cooking friend or partner
(five day/six night. Meals extra @ £10 & £15 per day):
395
495
B&B accommodation (per room, per night):
35
50
Return airport/rail transfers
(Selected flights only - see below. Email us prior to booking):
60
75
Single occupancy supplement
(an en-suite room all to yourself):
195
245
Cooking & Painting holiday
(five day/six night residential.  Day courses from £120):
695
875

To book a cooking holiday, email us your desired dates.

We collect you from either Limoges airport or Brive la Gaillarde train station in our own vehicles each Sunday and return you there the following
Saturday for a fixed fee of £60 per individual.

This service is timed to meet the lunchtime (arr 13:05/dep 13:25) Ryanair flight from London Stansted or one of the early afternoon (arr 14:30-ish/dep 11:00 or later) trains. 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, therefore, detailed dates and times are to be agreed with us prior to booking your holiday. Limoges airport is 1hr 30mins away by car and you won’t reach Bombel until gone 15:00, so please make sure you have made arrangements for your lunch

The optimum number of participants on a course is eight, but sometimes we have fewer than that and occasionally take up to twelve.

Booking...

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


Your chef, Jim Fisher