2015 Cookery Courses
COOK LIKE A LOCAL - more or lesser known Provençal dishes that burst with bold flavours, colour and sunshine. 'Anytime dishes' that can be be served for lunch, with an apéritif or for supper.
WAYS WITH FISH - a great collection of delicious, contemporary and fail-safe fish dishes that will become part of your life. No more fear of cooking with this somewhat intimidating ingredient - you'll wonder how you ever lived without them!
PRESERVING SUMMER - every culture has its ways of making abundant, perishable summer produce last throughout the lean winter months. In France many of these preserves have become cherished delicacies - think rillettes of goose, dried ceps, confit de canard, salt-dried duckbreast, fruit vinegars and flavoured oils, quince paste... This course is about how to make these valuable basics from scratch - and how to use them afterwards.
EASY SUMMER - light and pretty dishes for easy summer entertaining - food to prepare ahead of time to give you maximum time with your guests.
SIMPLY FRENCH - traditional Bistro fare, a complete Menu du Jour as served by countless 'petit restaurants' all over France...
An afternoon of MACAROON-making with Uzes' Pastry King.. Take home 3 heavenly combinations: Chocolate/Orange, Pistachio/fresh Raspberries and Banoffi
MEDITERRANEAN TREASURES - selected North African and Middle Eastern dishes that will brighten your table at any time of the year..
OCCASIONAL VEGETARIAN - mostly vegetables..
QUICK FIX SUPPERS - to make the daily drudge into healthier and tastier fun..
COOKING FROM THE LARDER - quick, laid-back meals made with what most of us have in the fridge, freezer or larder. Easy food to make at the flick of a wrist, when you need to. Great for unexpected visitors.
INDONESIAN RIJSTTAFEL - a super selection of dishes and condiments that make up this traditional and exotic feast.