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Cooking for everyone. Imagine be able to cook the best tasty meals for the people you care about !! You can have the chef’s personal attention and find out how it is a real delight to be creative in the kitchen, without stress! After one of our cookery courses you will be able to receive guests confidently in your own home and watch them leave with happy memories of a delicious meal. More inquisitive ‘gourmets’ are welcome, you can ask the chef for a recipe that you have always wanted to learn and you can take back recipes as tasty souvenirs of your holiday. In the kitchen conversation will flow effortlessly and passion for cooking will be shared as we offer you a glimpse of the wonderful world of Mediterranean cooking. Lionel has many years of hotel and restaurant experience in France but his real passion is traditional family food. You will start the week working alongside the chef to choose the freshest products from the local market. The cookery sessions are all hands-on with demonstrations, you will work together to cook lunches and dinners You will learn how to prepare sauces, soups, meat and fish dishes, pastries and desserts all in a true Mediterranean style and setting. Examples : Bouillabaissse, (extra cost 50 euros per person) Gazpacho (cold soup), Aioli and Rouille (dressing for fish and seafood), Tian (aubergine bake), Moules(mussels), Pissaladiere(provencal tart), Asparagus with Sabayon ( mousse dressing) , Mediterranean veal chops, Fish with mint and olive tapenade, Different fresh stock and sauces, Salads, Crème caramel, Granite (Mediterranean flavoured ice ), French pastries, Nougat glace (fresh ice cream) and many more ..... Our menus : Grandma Zize quiche : a delicious puff pastry quiche caramelised with red onion jam, artichokes and Roquefort with a ‘custard sauce’ and parmesan served with a quenelle of beetroot caviar. Auntie Claire’s delight : fantastic lamb chops grilled with rosemary cooked with Tapenade (black olive jam) and fresh mint and served with ‘Tian provencale’ (gratin of aubergine, courgettes, tomatoes and parmesan) and potatoes (field dresses) . Uncle Maurice’s little desert : Crème Brulee a l‘yang-ylang served with a fresh glass of Camarguais Rosee ————— L’Anchoiade Grandpa Pierre : a delicate anchovy sauce made with bread and anchovy paste served with raw seasonal vegetables (a fantastic vegetarian starter.) La Paella : an amazing meal for two people or more, chicken, onions, bacon, red, yellow and greens peppers, chorizo, mussels, prawns, peas, rice and saffron in a hot and tasty combination for a sensual perfumed meal. Yvon’s royal sweet : an authentic lemon and orange caramelised cream served with banana fritters and a delicious sweet mint sauce. ————— Karen’s veloute : a delicate sweet and sour cold courgette soup served with a warm chickpea salad and a strawberry vinaigrette. Lou’s pasta : a pasta mix of sea fruits, a mix of herbs (pesto), a little bit of garlic and your taste buds will be never the same. Myriam’s brick : a crunchy desert with rhubarb, green apples, brown sugar, and pistachio coco milk wrapped in filo pastry’.
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