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Look no further, simply buy a cookery course voucher for a days cookery course experience in the Dordogne which your loved one can take up any Sunday or Tuesday throughout the year at his/her leisure.
The latest article on the award winning cookery school in the Dordogne, this time from the Arbuturian
Stock making forms the basis of all great sauces and will elevate your cooking to restaurant standard. In this video, Ian takes you through the process of making your own chicken stock. Check out this stock making recipe and start cooking like a pro.
Situated on the hillside above the beautiful Dordogne River, St Cyprien (4.5km from Le Chevrefeuille) dates back to 620AD – when a clever hermit called St Cyprien took residence in a cave overlooking the valley. As he whiled away his time ogling the remarkable view, he likely imagined the future of this bustling, bright little […]
Preparation time: 10mins Cooking time: None Ingredients (serves 4) 250g pitted green olives 100g Freshly ground almonds 40g capers, rinsed or drained 10 anchovy fillets, rinsed or drained 1 garlic clove, peeled 50 ml olive oil pepper Put the olives and the ground almonds into a food processor and cut and chop them into a […]
Preparation time: 10mins Cooking time: 30mins Ingredients (serves 8) A knob of butter 2 onions, chopped 1 garlic clove, finely sliced 2 celery sticks, chopped 1 large potato, diced 400g vac-packed chestnuts 1–1.2 litres vegetable stock 1 bay leaf 150–200ml single cream In a saucepan, melt the butter and fry the onion, garlic and celery […]
Ingredients (serves 8) 1 kg fresh cauliflower 150g unsalted butter 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 1 sprig fresh tyme 1 bay leaf 800 ml milk 800ml chicken stock Salt & pepper 75ml truffle oil Trim, wash and break the cauliflower up into pieces or small florets. In a large, […]
As winter shakes of its chilly coat, the meadows, lakes, rivers and trees around Le Chèvrefeuille make way for the fresh, new, delectable, light flavours of spring. Traditionally in the French kitchen, the arrival of spring is marked by a shift from the heavy, rich flavours of winter to lighter, simpler foods, which better suit […]