A unique opportunity to observe Ian prepare regional dishes such as foie gras (duck liver) and cabecou (goat’s cheese) while sharing his knowledge and experience of unique Perigordine ingredients. Ian’s teaching approach is light-hearted, encouraging and above all, fun!
The cooking demonstration is carried out under the cover of Le Chèvrefeuille’s large eating terrace. There is plenty of seating so that you are up close and personal with the chef who offers ‘tasters’ as he cooks. Ideal option for larger groups and organised tour groups, this is an experience not to be missed.
The dishes cooked and demonstrated have a local flavour, using the regional ingredients which vary depending on the season. This is produce at its best.
Ian is passionate about the region’s flavours and ingredients so you will leave with a new understanding of how to prepare produce you’ve witnessed everyday at the markets.
Advanced reservations are required. Please contact us via email at firstname.lastname@example.org or by telephone 0553594797.
See our Tariff page for prices and timetable