What better place to be inspired to cook than in the Languedoc? A place where ancient traditions are as intimately linked to the land as to the sea, and where ingredients burst with flavour, colour and sunshine!
Right in the centre of one of Provence’s most picturesque and ancient market towns (Uzes) LE PISTOU Cookery School offers a range of practical and achievable cookery courses…
Our menus and recipes are fun and exciting – with FEASIBLE recipes aimed at today’s busy lifestyles and using WIDELY AVAILABLE ingredients. Yet our food is totally authentic..Read More
During the winter months we plan to organise THEME EVENINGS as well as our usual courses. Evenings could have a regional theme (such as Indonesian, Mexican or Moroccan cuisines) but we may also spend an evening working on Canapés, Fingerfood and Bites for Christmas parties or try our hand at some comforting and classic BISTRO Cooking..Read More
People in the South of France love to entertain informally – often in the form of an APERITIF with plenty of food. It’s fun, it’s sociable and easy on the host(ess), and therefore a great idea to learn to make 7-8 dishes that can either be served individually or together to make up an entire meal.Read More
If you are in any way afraid of cooking with fish, then this course is for you – it will remove your fear forever..
This course offers a great collection of delicious, contemporary and fail-safe recipes that will become part of your life. You’ll wonder how you ever lived without them!
Making homemade preserves is very much part of cooking with the rhythm of the seasons – it is an extension, a celebration of seasonality. Most cultures in the world have developed ways of making their abundant, perishable summer produce (or their once-a-year slaughtered pig) last through the lean winter months. Learn how to pickle, salt, infuse, dry, confit and ferment on this course..Read More
You want to cook like a Provençal? Learn to make gutsy, flavoursome party food? Or those stylish dishes that are seemingly effortlessly produced on local tables at every opportunity? Here’s were it starts!Read More
Dishes from around the Mediterranean – from North Africa to Turkey and from Lebanon to Egypt…
Think buttery Moroccan Couscous with a luscious Tajine of Lamb with Prunes.. a colourful, sparkling salad with pomegranates and evocative spices.. a saffron-flavoured Pastilla of Pigeon or super-fresh fish with Chermoula..
Feasts for the eyes and the stomach!Read More
On this course you will learn to make an impressive collection of authentic Indonesian dishes and condiments – all made from scratch with widely available ingredients.
Together they make up a traditional Indonesian Rijsttafel.Read More
This is an exciting course for anyone who likes preserving food..
We will teach you how to dry-cure your own superb meats – from the classic and ubiquitous Petit Salé and prosciutto-like salted-dried duckbreast (all with sel aromatisé), to rich Rillettes, Pâté de Tête and Terrines de Campagne..
We shall also teach you how to make your own Confit de Cochon and other classics from scratch – plus suggestions on how to serve these delicacies..Read More