This unique one-day cookery course kicks off at 8am with participants meeting each other over breakfast in the beautiful salon at Le Chevrefuille. Then, the real food-fun begins with a visit led by chef Ian to a traditional Perigordian farmers market (either the market at Le Bugue or St Cyprien market ).
At these colourful, bustling markets participants get to sample local produce, meet and participate in informative discussions with local farmers, and learn how to choose the best seasonal ingredients with which to devise a traditional three-course Perigordian menu replete with dishes to inspire even the toughest-to-please tastebuds. For the less-inclined-to-cook, we offer the market visit without the cookery course, fees outlined below.
After the market tour it’s straight into the kitchen at Le Chevrefeuille where you will experience a fun, hands-on day of preparing, cooking and tasting famous regional dishes such as confit of duck, cabecou, tapenade, regional veloutes, cepes, foie gras and oysters. The dishes change according to the season to make the most of locally grown, seasonal produce at its best.
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 on the course.
Family and friends who prefer to eat rather than cook need not miss out on this superb degustation experience! Join the four-course tasting with wine, tea and coffee for an additional charge – see our tariff page for prices.
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.