The Gascony Cookery School - 6-day Course Itinerary

Day 1

After your arrival settle into your room. Have a wander around the village and then
meet with your hosts, David and Bernard, for aperitifs on the terrace. A four course
gastronomic dinner accompanied with superb local wines awaits you where you will
relax and discuss the week ahead. Your holiday has begun!

Day 2

Start the day with a fabulous breakfast of croissants, fresh local bread, cold meats,
cheese and of course home made jams and local honey. The classes begin with a
tour of the kitchen to familiarise yourself with the equipment and learn basic knife
skills and techniques. Then a short stroll up to the Auberge where you will prepare
three different types of foie gras with Bernard; a great opportunity for you to
experience working in a real commercial kitchen!
After lunch you are free to do as you please. Perhaps you might like to visit our local
places of interest such as the Chateau de Gramont, the Honey Museum, explore the
local walks or indeed just relax on our sun terraces and enjoy a book or a plunge in
our hot tub.
Meet for dinner in the Auberge for Bernard's house aperitifs and his famous duck
menu.

Day 3

Today is an early start and after another wonderful breakfast to set you up for the
day, you will go to a local farmer's market where you will choose and purchase the
produce for this afternoon's cooking session. All that shopping will build up your
appetite for lunch in a very traditional local cafe, returning to the school to begin the
afternoon's tuition. In this session you will fillet a fish, prepare a veloute sauce and
practice your pastry skills to create a fantastic Tarte aux Pommes.
After cooking sessions with David you are invited back into the kitchen to perfect
your plate presentation skills and serve the wonderful dishes you prepared earlier
that day

Day 4

Today you get to work with both chefs. After breakfast your cooking session of the
day is with David and Bernard in the Auberge. Enjoy preparing traditional cassoulet,
Two Pepper Soup and Crepes Suzettes followed by lunch. In the afternoon you will
visit the Chateau de Cassaigne, an Armagnac distillery in Condom where you can
study the history of Armagnac and enjoy a tasting session too. Time permitting a
visit to the ancient fortified village of Larrissingle is also included.

Day 5

Breakfast on Thursday is followed by a cooking session with David. You will use
your newly acquired knife skills to bone a chicken and prepare Ballotine de Poulet
and a rich, mushroom sauce to accompany it. Today's mouth- watering dessert is
the Tarte au Frangipane. Lunch is followed by an afternoon trip to local areas of
interest or you are free to do as you please
You are once again invited back into the kitchen to practice your presentation skills,
serve and of course enjoy the dishes you prepared earlier.

Day 6

Day of departure: Breakfast is served and we ask that your rooms are vacated by
midday.

6-day course (Sun-Fri)
2010: From 26th March until 31st October excluding the month of August.