This unique one-day cookery course kicks off at 10am with participants meeting each other and chef Ian over a welcome drink on the terrace at Le Chèvrefeuille. Then, in a relaxed environment, Ian will start with a short presentation of the traditional ingredients of the region, how to identify the best types of produce and what to look for at the local markets.
After this, it’s straight to the outdoor kitchen at Le Chèvrefeuille where you will experience a fun, informative, hands-on day of preparing, cooking and eating famous regional dishes such as confit of duck, cabecou, tapenade, regional veloutes, cepes, foie gras and truffles. The menu is set, changing each year, to showcase dishes which make the most of locally grown, seasonal produce at its best. The menu can be accessed here, a vegetarian option is also offered. On reservation, please comment if the vegetarian option is required and for how many people.
Ian is passionate about sharing insights on how to prepare, cook and serve consistently great food. He thrives on teaching participants how to showcase the natural flavours of the high quality, fresh local produce for which the Perigord Noir is famous. Participants leave with renewed insight on how to maximise natural flavours of ingredients along with a host of other great tips for cooking consistently great food.
The course finishes between 3 and 4pm. By this time, participants brim with renewed inspiration and knowledge of traditional Perigordian cooking. All participants receive a copy of recipes cooked during the course.
We advise a light evening meal after this exciting and inspirational day of cooking and eating!
Maximum group size is twelve. Reserve early to avoid disappointment.
See our Tariff page for prices and availability.