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, goatscheese preserved in flavoured olive oil... Or that traditional confit de canard and the salt-dried duckbreast, fruit vinegars and flavoured oils, quince paste, preserved cherries or chocolate- coated, sugared oranges, limoncello..
This course is about how to to make these valuable 'basics' from scratch - and how use them afterwards...
Of course we'll include lots of ideas on how to serve these dishes in the most imaginative ways. And as always you'll be picking up various skills and techniques on the way.