Thursday, 25 September 2014

Walking the Royal Way

One of the reasons to get out and walk is that you see a lot more on two legs. This is all the more evident when walking the old road from Tourrette-Sur-Loop to Vence in Provence. It is all the more necessary in the middle of cooking school when rich sauces and delicious desserts are being consumed on a daily basis!  I took the old road for the simple reason that there would be less traffic on it but had no idea when I set off that it would be so lovely. Neither did I know that this old route was actually fairly famous as the gentry took it from Vence to Tourrette -Sur-Loop paying their respects to Saint Mary Magdalene on route where a little shrine remains in her honour. It was just like a step back in history where cocks of hay still sit on fields and honeysuckle and roses peepout at you from the hedges! No blackberries at all but lots of fig trees bursting with ripe figs just ready for my picnic as well as green olive groves, roses and passion flowers. I even came across a pepper tree which was a first for me! When you remember that this is a walk in late September and I am more minded of summer days in Crete I see why this part of France is so very popular with visitors from more northern climes! 

Wednesday, 24 September 2014

Cooking in the Cöte d'azur

It might technically be Autumn here in Tourrette-Sur-Loop but we had our lunch in the garden today in brilliant sunshine surrounded by flowers in full bloom! The pumpkin soup was just awesome with a beautiful golden hue and a texture of crushed velvet. We used a basic chicken stock which made it so good and even hinted of lobster although nothing of the sort was included. The soup was served with croutons and pancetta. Our evening dinner included  roasted quail served with girolle and trompette de la mort mushrooms and fresh sweet corn. 

Saturday, 12 July 2014

Cider House rules in St Goueno

Our local cider producer, Cidre Fermier has just gained a gold standard award for his cider. He has a little organic orchard and a tiny bottling plant and shop but is open every day in the summer for our students to visit. Just knock on his door and you will have to practice your French.  If you are lucky bring your car so that you can take a few boxes of the cider home with you. All our students get the opportunity to taste the cider during their time with us. Without doubt it has exceeded all expectations and so long may Cidre Fermier rule in St Goueno.

Latest Review on Trip Adviser

If you're looking to learn to cook wonderful food in France then look no further. I have just returned from a delightful week learning to cook delicious food under the expert tutelage of Poul.

When researching my trip I wanted a school where I would learn a variety of dishes (including starters, mains, sides and desserts), would be taught in a relaxed environment and most importantly would be able to get 'hands-on' in the cooking experience. French Dining School delivered on all of these points, meeting and far exceeding my expectations.

Expect to cook a two course lunch and three course dinner every day (apart from Thursday where lunch is free for exploring!), as well as lots of other little treats along the way (think cheesy biscuits and tasty cookies!). Poul made sure we were always learning something new but still had time to taste, experiment and learn new techniques. I cooked many things that were new to me, and picked up some extra tips and tricks gleaned from Poul's many years working in restaurants.

Meals are enjoyed with the other students in Poul's lovely home, where the wine is free flowing and the conversation even more so. Poul also arranged lovely accommodation for me in Gaynor and Ray's local B and B which I also highly recommend.

100% recommended, amazing experience.

Molly P July 2014

Tuesday, 10 June 2014

A Visitor to our garden

What a surprise our cooking students got last week when this little fellow came up our garden and looked into our kitchen! We had just been planning the Friday dinner and how we would prepare a Beef Wellington for the main main dish! I guess this guy heard our conversation and took off fast when he saw Poul in his chef outfit! So unlike the little tame deer who approached Poul on holiday in Spain  which we could not get rid - he was afraid of the dogs in the area and felt safe with Poul. It took us hours to find his owner and even when we did, Tinto (his name) was still reluctant to leave our company. I wonder how long this little fellow will remain in our woods?!Venison anyone? No he is far too cute!

Saturday, 31 May 2014

Rhubarb soup with mint

You will need:

4 sticks of rhubarb
1/2 a stick of vanilla
1 pt of water
6oz sugar
5 sprigs of mint
1 lemon


Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.
Serves 8 people

Wednesday, 21 May 2014

Celeriac Burger with beetroot and horseradish

Ingredients (makes 4 burgers)

1 medium sized celeriac, peeled and grated
1 medium size onion peeled and finely chopped
3 garlic cloves, finely chopped
4 eggs
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside in case mixture is too wet)
1 chili
1 lemon
Salt and pepper
Dash of olive/coconut oil
Serve with beetroot and horseradish.


1. Steam the celeriac for 5 minutes.
2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
3. Chop up the chili and onion place into the mixture.
4. Heat a large frying pan over moderate heat and add a dash of oil.
5. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 4 burgers. Cook the burgers for 4-5 minutes on each side, or until golden.
6. Place burgers onto a paper towel to soak up any excess oil.
7. Drizzle with lemon juice before serving with beetroot and fresh horseradish sauce.