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)
Five Day/Six Night Cooking Course Itinerary
This is the itinerary (see below) for a typical week...
All the cooking is fully hands-on with only a few brief demos by the chef. Each day, we'll be preparing and cooking our own lunch and dinner. In that way, you'll get a great sense of cooking for real meals in real-time, say, for a family get-together or dinner party.
We'll use tried and tested restaurant techniques to make cooking at home for large numbers a doddle.
Blanching, refreshing, searing, blow torching, filleting...
You'll be shown professional methods such as the blanching and refreshing of ingredients which will allow you to prepare much of the meal in advance. That means no more last minute panic in the kitchen and plenty of time to spend with your guests.
Pick up some great skills...
Each day, you'll prepare, cook and present (plate-up) our own lunch and dinner. While all this is going on you'll be picking up all manner of tips, tricks and techniques, so, by the end of the week, you'll have a battery of skills to take home with you!
Itinerary (all the times are approximate, and there is a broad degree of flexibility)...
Sunday:
-
1600: (approx) arrival
-
1800: pre-dinner drinks
-
1930: welcoming meal (when you can settle in and get to know your fellow guests)
Monday:
-
0830: continental breakfast (croissants, bread rolls, tea, coffee, conserves, etc)
-
0915: hands-on prep and cooking for both lunch and dinner
-
1230: lunch
-
1400: cooking for dinner
-
1700: end of afternoon session (your chance to put your feet up, chill out, have a walk/swim, etc)
-
1930: pre-dinner drinks, then final cooking and plating up of the evening meal
Tuesday:
-
0830: continental breakfast
-
0915: cooking for both lunch and dinner
-
1230: lunch
-
1400: cooking for dinner
-
1700: end of afternoon session (guests can relax, have a walk/swim, etc)
-
1930: dinner
Wednesday:
-
0830: continental breakfast
-
0915: visit Sarlat market to pick up ingredients for lunch (accompanied by the chef, you'll receive guidance on ingredient selection, etc, and also have time to take in the sights, have a coffee, watch the world go by...)
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1230: return to cook and eat lunch
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1400: afternoon and evening off. Guests can either relax here or we will take you to visit tourist sires, etc. In the evening you can either eat here, cooking whatever you've bought on the market, or we will take you to a local restaurant and pick you up when done (a small fee is charged for this service)
Thursday:
-
0830: continental breakfast
-
0915: cooking for both lunch and dinner
-
1230: lunch
-
1400: cooking for dinner
-
1700: end of afternoon session (guests can relax, have a walk/swim, etc)
-
1930: dinner
Friday:
-
0830: continental breakfast
-
0915: cooking for lunch
-
1230: lunch
-
1400: visit to the oldest water powered walnut oil mill in France (and a chance to buy it's products).
-
On our return, you can relax, have a swim/walk, pack, etc
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1930: we take you out for a complementary restaurant meal at our favourite restaurant, a local Auberge
Saturday:
-
0830: continental breakfast
-
1000 (approx): departure
James, with his dad,
Colin, proudly shows
off his Tarte Tatin
What will you be learning?
Here at Cookinfrance 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:
Even filleting fish
can be fun!
You'll leave here with these three things, and more...
We guarantee you'll leave here with at least three things:
A battery of new and indispensable cooking skills
Bucket-loads of kitchen confidence
Bags of fond memories of a fun relaxed cooking holiday
Want to be sure? Then read our great testimonials
Want to be sure? Then read our great testimonials
