Check out the delicious regional menu set for 2023 for our cookery courses
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Regional cookery courses in the Dordogne
On the edge of Saussignac, a small village and appellation in the Bergerac wine region of South West France, a little over an hour east of Bordeaux, Sean and Caro Feely are not only making wines, they’re making a difference. From the very beginning of their French vineyard adventure, the Feelys rejected chemical farming and had their minds set on eco-friendly winegrowing. Featured in numerous publications, accredited in Martin Walkers “Bruno” series and offering some fabulous 1/2 day and day wine tours, we throughly recommend this vineyard to visit.
Chateau Feely natural biodynamic wines are made with love and care and ship direct from the vineyard in France all over France and Europe including the UK. Chateau Feely is fully certified organic with Ecocert since 2009 and biodynamic with Demeter since 2011.
Feely wines are served in outstanding and Michelin star restaurants in Europe and are available from specialist wine shops, organic shops and direct at the estate. To learn more about the red, white and rosé biodynamic wines they make, their terroir and why they chose organic, a visit to this vineyard is a must.
Explore organic and biodynamic wine on an organic vineyard about an hour from CookDordogne and Le Chèvrefeuille.
Enjoy a fun afternoon, day or more with the team at Chateau Feely or a wine course with Caro Feely, winemaker and certified wine educator. Their activities can be booked all year round, everyday (with a 30% supplement for Sunday and bank holiday bookings).
A big thank you to the latest article from Stefanie VAN DER MAAS, popular blogger from the Netherlands which we had the pleasure to host arranged by the Department of Tourism of Dordogne…..
4. Kookworkshop volgen bij Le Chevrefeuille // De één leert een land kennen door op zoek te gaan naar cultuur en historie. De ander ontdekt liever de lokale keuken en culinaire gebruiken. Dat laatste past echt perfect bij. Daarom was ik ook dol gelukkig dat ik een kookworkshop mocht volgen bij Le Chevrefeuille in
We beginnen de kookdag met een bezoek aan de lokale markt in Le. Dit is een markt om van te dromen. Hier wil ik ook elke week mijn boodschappen doen. Chef Ian is geinspieeerd door zijn buurvrouw van 69. Zij vindt dat je meer tijd moet besteden aan het kopen van ingrediënten en minder aan koken. Lokaal winkelen en uit het seizoen. Zoveel meer smaak We koken verse geitenkaas bij Jérôme. In de lente is deze kaas op z’n best dankzij het verse groen gras wat de geiten eten. Chef Ian legt ons van alles uit. Over lokale producten maar ook wat je met elk stuk vlees bereid. Op de markt is bijna alles lokaal.
Eenmaal terug in de keuken gaan we aan de slag met een drigangn lunch. Zachte en belegen geitenkaas in bladerdeeg, confit de canard en fondant au chocolate als dessert. Geen woorden voor zo lekker. Le Chevrefeuille, Pechboutier, St Cyprien 24220 – www.lechevrefeuille.com
The promise of a lifestyle centered around family and food convinced chef Ian Fisk and his wife Sara to settle in Dordogne, and they couldnt be happier with their choice, as Vicky Leigh finds out…Click here for the full article
What do an award-winning author, our cookery school and the Dordogne all have in common? Well, you’ll just have to read Martin Walker’s newest novel ‘A Taste for Vengeance’ and find out! If you haven’t heard of the Bruno series, you’re missing out. Martin Walker, touted as an Ambassador for the Dordogne, fell in love with the region back in the 1990s and started writing crime novels which are set in the area.
More about Martin Walker
Martin Walker worked for many years as a foreign correspondent for the Guardian as well as editor-in-chief of United Press International. Drawn to the wonderful Perigordine gastronomy, wine and history, Martin splits his time between his home in the Dordogne and in Washington DC. Inspired by the Perigord, he published the first of the Bruno series in 2009 with Death in the Dordogne: Bruno, Chief of Police.
Bruno, the protagonist of his stories, is actually inspired by a true person – his friend, tennis partner and of course, local village chief of police. The books have now been translated into 15 languages and draw many visitors worldwide who are keen to hunt down Bruno’s haunts!
Inspiration for ‘A Taste for Vengeance’
His latest book, Taste for Vengeance, is due out in June and is the 12th in the series of Bruno crime novels. The plot involves Bruno – the local chief of police – helping his friend, Pamela, to teach some classes at her new cookery school in English. A participant in the course goes missing, is eventually found dead and a murder hunt ensues. You’ll have to buy the book to find out how the story unfolds!
Can you guess where Martin Walker carried out his research for his latest book? You’ve guessed it! Our award-winning cookery school served as the basis for much of his research. Don’t worry though, you’re in safe hands at CookDordogne – no murder mysteries here!
Peaches and Crème – A Perfect Pair
Recipe by Piedmont Pantry inspired by her visit to CookDordogne and the Perigord Noir, France
A “milestone birthday” celebration in May for my friend, Ginger, found us in the Dordogne region of southwest France. This rustic, and fertile river valley deserves its reputation as the soul of French cuisine. The region’s gastronomic treasures include truffles, walnuts, goat cheeses and all manner of duck delights.
In addition to taking in our share of castles and prehistoric caves, we visited local farmers’ markets and ate our way through memorable meals from the most humble menus to Michelin-starred affairs. All very satisfying!
Now it’s getting hot out there, and many of us dread the thought of firing up the oven. I get it. This recipe is a no-cook, no-fuss option that’s brimming with fresh, seasonal peaches. It’s satisfying without being cloyingly sweet or rich. As a matter of fact it’s mostly peaches, frozen and whizzed up with a dollop of crème fraîche and a bit of sugar to taste. Three ingredients. Done.
I’ve been making a version of frozen fruit ice creams and sorbets for a while. It was an easy adaptation from making a too-thick fruit smoothie just once, and preferring the semi-frozen texture over a slushy one. Improve the texture, add a bit of sweetness and voilà – dessert!
Imagine my delight whilst enjoying a day-long market tour and cooking class at CookDordogne at Le Chevrefeuille in St. Cyprien, France; when Chef Ian Fisk included a banana ice cream recipe using the same technique. (He uses a commercial-strength food processor.) His unique twist uses crème fraîche (we were in France after all), and of course he also amps up the flavor by including vanilla beans. He’s “chef-y” that way, and will tell you so himself, with a wink and a grin.
Side note: Ian and Sara Fisk live here with their family. It is charming and I highly recommend staying here as your base when traveling in the area. Sara Fisk’s deft hand with accommodations assures your comfort.
For the full Blog PIEDMONT PANTRY and numerous recipes READ MORE
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