Living in such a cuisine rich, important food bowl of France which produces ingredients such as duck, goose, foie gras, truffles, cheese, walnuts, chestnuts and cèpes complemented by fabulous wines from Bordeaux, St Emilion, Monbazillac, Bergerac and Cahors, what better place to launch a cookery school.
The school is run out of Le Chèvrefeuille’s inside and outside kitchens depending on the season . Not only do students experience one-on-one cooking tuition with Ian, they are encouraged to join him on a market tour to experience the variety of produce, the colour, aromas, tastes, the regional specialities and to speak with the stall holders/producers and enrich their learning experience.
The classes are always full and in demand with many students returning for further tuition and new students from word of mouth referrals.
Why not pack up, come and stay at Le Chèvrefeuille for a few days and learn how to seriously CookDordogne?