Tuesday 13 October 2015
Tossing the salt
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All chefs need to be able to toss the pan contents without spilling the beans. At French Dining School we have found the best way to develop this skill is to refer to the ancient Romans who loved to toss their salt! Here we have some of our students practising this ancient art on a beautiful Autumn morning in our courtyard:
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.
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