Wednesday, 6 January 2010
Tuesday, 5 January 2010
Kerrouet House on S4C TV
Just a reminder that you can watch our cooking school feature on S4C TV Digital on Wednesday 6th January 2010 at 20.20 GMT. To watch via computer simply go to www.sc4.co.uk/clic and then click on view live. Otherwise if your on freesat, freeview, Sky you can find S4C by using the codes on the website. We hope you enjoy it!
Sunday, 3 January 2010
Tapas Tour in Andalucia
As northern Europe freezes in the coldest winter in decades, we are down in southern Spain enjoying the sunshine, sights and extraordinary cuisine of Andalucia. It's our first trip here and I am struck by the amazing mountains we passed as we drove down through the Basque region and Spain. Enormous mountain ranges divide up Spain all the way down to Malaga and there was me thinking central Spain was all flat!
We stayed in a delightful medieval village 40 Km south of Burgos called Covarrubias. This was the castle fortress home of the first Duke of Castile. The town has an amazing history going way back to neolithic times and including Celts and Romans as well as a rich medieval heritage. Even back in 1262 the town welcomed Princess Cristina of Norway and a statute of the royal visitor remains there to this day in her memory.
We arrived after 1000 km of driving from Brittany in midwinter when most hotels and restaurants are closed but were lucky to find the very agreeable Hotel Dona Sancha just outside the city walls! Log fires roared in the reception area and the rooms were enormous and comfortable. (www.hoteldonasancha.com)
Even more lucky we were to find one of the best ever tapas bars yet in Northern Spain which served that famous delicious Iberian black pig cured ham (Jamon Iberico). They also served enormous prawns (Gambas) simply grilled with lemon juice which were really tasty - we will certainly incorporate these into next year's cooking school. No tapas bar would be without tortilla and this was also exquisite with just the right amount of potato and onion and texture to delight the palate. A lovely bottle of the local Rioja wine was so good that we plan to check out the vinyards on the return trip.
We met a very friendly and culinary oriented lawyer from Madrid in the bar who was also on holiday. It seems the best restaurants and the cuisine to explore is to be found in Northern Spain and especially around St Sebastian. Basque cuisine is as old and as famous as Basque culture itself but we are heading south in the wrong direction! The Basque trip will wait another day but first a good night's sleep for tomorrow another 700 km of road awaits us!!
We stayed in a delightful medieval village 40 Km south of Burgos called Covarrubias. This was the castle fortress home of the first Duke of Castile. The town has an amazing history going way back to neolithic times and including Celts and Romans as well as a rich medieval heritage. Even back in 1262 the town welcomed Princess Cristina of Norway and a statute of the royal visitor remains there to this day in her memory.
We arrived after 1000 km of driving from Brittany in midwinter when most hotels and restaurants are closed but were lucky to find the very agreeable Hotel Dona Sancha just outside the city walls! Log fires roared in the reception area and the rooms were enormous and comfortable. (www.hoteldonasancha.com)
Even more lucky we were to find one of the best ever tapas bars yet in Northern Spain which served that famous delicious Iberian black pig cured ham (Jamon Iberico). They also served enormous prawns (Gambas) simply grilled with lemon juice which were really tasty - we will certainly incorporate these into next year's cooking school. No tapas bar would be without tortilla and this was also exquisite with just the right amount of potato and onion and texture to delight the palate. A lovely bottle of the local Rioja wine was so good that we plan to check out the vinyards on the return trip.
We met a very friendly and culinary oriented lawyer from Madrid in the bar who was also on holiday. It seems the best restaurants and the cuisine to explore is to be found in Northern Spain and especially around St Sebastian. Basque cuisine is as old and as famous as Basque culture itself but we are heading south in the wrong direction! The Basque trip will wait another day but first a good night's sleep for tomorrow another 700 km of road awaits us!!
Sunday, 20 December 2009
Friday, 18 December 2009
Cook & Tour Package 2010
Brittany is renowned for the quality and variety of its seafood. Cancale oysters and scallops are sought for their unique taste and culinary delight. Brittany is also famous for a whole range of wonderful dishes from the famous galette buckwheat pancake to the “Far Briton” a local custard cake.
The mussels and lobsters of Brittany are considered the best in the world. The region is also known for its artichokes, ciders and local cheeses as well as its locally produced calvados or “eau de vie” – the water of life!
Brittany is also famous for its extraordinary coastline, its medieval castles, towns and villages. Great tracts of original forest remain where wild boar roam and are hunted in season. The forests also contain bountiful supplies of ceps (porcini), girolles (chanterelles) and other mushrooms in season.
Brittany has a wonderful Celtic heritage and a renowned archaeological past. The Lorient Festival in August is the biggest Celtic festival in the world. Brittany is the legendary home of Merlin and King Arthur and ancient folk festivals or Fest Noz (night festivals) are still held with the sound of the bombard ringing out loud across the countryside. In summer, whole communities - young and old, come together to dance in magical circles in the streets and even in the fields! This alone is an extraordinary spectacle to behold and experience. The standing stones of Carnac are older than the pyramids of Egypt and remain one of the biggest tourist attractions in France.
Five Day Tour & Cooking Course
Monday (Day 1)
Arrival & Welcome
Introductions to Kerrouet House & Village
Accommodation in local gites
Preparation of Lunch and Dinner
Tuesday (Day 2)
Visit to La Mont St Michele
Lunch in local restaurant
Oyster tasting in Cancale with dinner in St Malo
Wednesday (Day 3)
Cooking all day in Kerrouet House
Thursday (Day 4)
Visit to market town of Dinan with lunch
Cooking in evening
Friday (Day 5)
Visit Josselin Castle lunch in local restaurant
Banquet dinner at Kerrouet House
Graduation ceremony
Costs
Minimum of 2 people and maximum of 10 persons
Total cost per person = 1500 Euros per person (min 2 sharing)
In US dollars costs per person (minimum of 2 sharing) is $2250
Single person supplement = Euro 150 or $225
This fee includes all pickups/drop-offs from airports/rail & ferry ports.
Drinks are included with all lunch and dinners.
The mussels and lobsters of Brittany are considered the best in the world. The region is also known for its artichokes, ciders and local cheeses as well as its locally produced calvados or “eau de vie” – the water of life!
Brittany is also famous for its extraordinary coastline, its medieval castles, towns and villages. Great tracts of original forest remain where wild boar roam and are hunted in season. The forests also contain bountiful supplies of ceps (porcini), girolles (chanterelles) and other mushrooms in season.
Brittany has a wonderful Celtic heritage and a renowned archaeological past. The Lorient Festival in August is the biggest Celtic festival in the world. Brittany is the legendary home of Merlin and King Arthur and ancient folk festivals or Fest Noz (night festivals) are still held with the sound of the bombard ringing out loud across the countryside. In summer, whole communities - young and old, come together to dance in magical circles in the streets and even in the fields! This alone is an extraordinary spectacle to behold and experience. The standing stones of Carnac are older than the pyramids of Egypt and remain one of the biggest tourist attractions in France.
Five Day Tour & Cooking Course
Monday (Day 1)
Arrival & Welcome
Introductions to Kerrouet House & Village
Accommodation in local gites
Preparation of Lunch and Dinner
Tuesday (Day 2)
Visit to La Mont St Michele
Lunch in local restaurant
Oyster tasting in Cancale with dinner in St Malo
Wednesday (Day 3)
Cooking all day in Kerrouet House
Thursday (Day 4)
Visit to market town of Dinan with lunch
Cooking in evening
Friday (Day 5)
Visit Josselin Castle lunch in local restaurant
Banquet dinner at Kerrouet House
Graduation ceremony
Costs
Minimum of 2 people and maximum of 10 persons
Total cost per person = 1500 Euros per person (min 2 sharing)
In US dollars costs per person (minimum of 2 sharing) is $2250
Single person supplement = Euro 150 or $225
This fee includes all pickups/drop-offs from airports/rail & ferry ports.
Drinks are included with all lunch and dinners.
Thursday, 17 December 2009
Kerrouet House on BBC TV
I am very pleased to be able to advise that BBC (Wales) TV will broadcast three programmes about Brittany in the New Year. The first programme will be all about Brittany cuisine and will feature our very own Kerrouet House Cooking School. The broadcast will go out on Wednesday January 6th at 8.25 pm GMT. We hope you enjoy it!
Tuesday, 8 December 2009
Christmas Punch Party
Well for all you lovely folk who are in need of some extra warmth this winter can I recommend you try a tipple of Poul Jensen's special Danish Christmas punch. Poul felt the need to develop something different - something exceedingly delicious and dangerously powerful - to satisfy his demanding restaurant customers back home in Denmark. After a few weeks of experimenting using his knowledge of cuisine, spirits, and fine wines he developed a Christmas punch which has become legendary for those lucky enough to have tasted it and survived.
Therefore on Saturday 19th of December 2009, Kerrouet House will host an open evening and you are invited to come along to a free tasting. You will find details on the Kerrouet Cooking School Facebook fanclub - where you may also register and get further details. We look forward to welcoming you and introducing you to Jensen's Christmas punch. Warning - you will be warmed!
Therefore on Saturday 19th of December 2009, Kerrouet House will host an open evening and you are invited to come along to a free tasting. You will find details on the Kerrouet Cooking School Facebook fanclub - where you may also register and get further details. We look forward to welcoming you and introducing you to Jensen's Christmas punch. Warning - you will be warmed!
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