Eat Different
October 24th, 2006 — cooking school, french
French holiday cookery courses, Gourmet vacations in France
At the Walnut Grove, we always maintain a maximum of four people to one chef, so you always get personal attention. Our professionally equipped kitchen is located across the courtyard from the farmhouse and has been exclusively designed for our culinary vacations. With a high ceiling and exposed beams our large kitchen is light and airy and retains a soft country ambiance, ideal for learning to cook.
October 24th, 2006 — cooking school, french
Cooking School in France with Susan Herrmann Loomis
On Rue Tatin is so much more than just a cooking school. It is a unique and hand-tailored opportunity for you to get inside my world of fine food and ingredients and warm, talented, and generous people. When you come to spend five days with me, you get an inside look at France with all of its quality and richness, its old-world quality, and its youthful dynamism.
October 24th, 2006 — cooking school, food writers, french, provence, review
Cooking classes, Cookbooks and Restaurant Reviews
As in previous years the 2007 classes begin with the Black Truffle workshop in January and include four Paris weeks, two classic cooking in Provence weeks, two Food and Fitness weeks, a Wine week and a Special Fish week where all cooking will be devoted especially to preparing spectacular fish meals.
October 24th, 2006 — cooking school, french
Because we believe that to master a technique you need to practice it at least once under supervision, Marguerite’s Elegant Home Cooking lessons are true hands-on lessons (one fully-equipped workstation for each two students).Have great fun with shared discoveries, and meet new friends.The lesson may start with an open air market visit to shop for the day’s lesson’s ingredients, and can be followed, depending on demand, by a gourmet visit (wine or chocolate tastings are some of the possibilities).
October 24th, 2006 — cooking school, french
Using the freshest seasonal ingredients, you will learn a contemporary version of “cuisine bourgeoise”, the French classic and modern recipes that intrigue you, and the tricks of the trade that make them easy to recreate at home. Every class also includes a cheese tasting, along with discussion and explanation of the subtleties that make France’s fromage so unique.
