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.
serves 6
Ingredients
250ml creme fraiche
2 eggs
salt and pepper
clove of garlic
half kilo of finely grated potatoes
6 foil cups
Method
Butter the foil cups well using with butter. Mix the creme fraiche, garlic and eggs together. Season with salt & pepper using more salt than normal. Bake for 30 minutes at 220 degrees.
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