We offer short cooking courses in French and modern European cuisine in the heart of the French countryside. No experience necessary. We cater for everyone who has an interest in good food and wines. The school takes place in a 16th century stone longere and accommodation is also available in local gites at preferential rates.
Tuesday, 15 September 2015
Scallops duck and chocolate fondant
For dinner tonight students prepared scallops in a curry Sauternes sauce for starters followed by
duck breast with a raspberry and vinegar sauce with ceps and blackberries from the local forest.
Dessert was a chocolate fondant with a home made salted caramel ice cream dressed with red berries and a dusting of cocoa powder.
No comments:
Post a Comment