The Gascony Cookery School - Weekend Course Itinerary

Day 1

Arrival Friday morning and settle into your room. Meet your hosts David and Bernard
and join them for lunch to discuss the weekend itinerary. The classes begin
immediately after lunch with a tour of the kitchen to familiarise yourself with the
equipment and learn basic knife skills and techniques. Then a quick, short stroll over
to the Auberge to prepare three types of foie gras and traditional cassoulet; a great
opportunity for you to experience working in a real commercial kitchen!
Later that evening meet in the Auberge for aperitifs followed by a gastronomic feast
of foie gras, cassoulet and Bernard’s superb traditional desserts accompanied with
our wonderful local wines.

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. After breakfast into the
kitchen with David where you will fillet a fish, prepare a veloute sauce and practice
your pastry skills to create a fantastic Tarte aux Pommes.
After lunch you are free to do whatever you wish. 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.
That evening you are invited back into the kitchen to perfect your plate presentation
skills, serve and of course enjoy the dishes you prepared earlier.

Day 3

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

Weekend courses run throughout the year from Fri-Sun