4 Day French Charcuterie Course
The 4 day French Charcuterie course at the Gascony Cookery School will teach you the skills of traditional French Charcuterie. This 4 day French Charcuterie course suits those that have a good basic cooking ability through to advanced cooks.
During your 4 days with us you will cover;
- Knife skills
- Sectioning a pig
- Tunnel Boning
- Raised Game Pie
- Sausage making
* Please note a minimum of two participants required for this course.
Booking / Availability
Please fill in the form below to book a place on the 4 Day French Charcuterie Course. Once we receive your booking will send a confirmation and request a deposit payment of £200 per/p to secure your place. Final payment will be required 28 days before your arrival date.
Our full terms and conditions are available here.
Once you have been shown to your unique room, you are encouraged to make yourself at home, start to relax and live the Gascon way and enjoy the surroundings of our historic village Gramont which is home to only one of six national monuments in the Midi-Pyrénées, the Château de Garmont.
As the evening arrives you are invite to join us for local aperitifs and Hors d’oeuvres on the Cookery Schools terraces that looks out to the Midi-Pyérenées with unrivalled views of the Gascony countryside. This is a great time to meet other students and guests and for us to discuss the week ahead.
With the aroma of your first night’s exquisite four course dinner prepared by your Chef David in the air and your taste buds experiencing local wines your French cookery holiday is well and truly underway.
After dinner take the opportunity to relax on one of our three terraces, experience one of stunning Gascony sunsets and soak in the atmosphere of our very unique location and Gascony lifestyle.
To make the most of your time at the Gascony Cookery School we like to serve breakfast for 8.30am which consists of a traditional French affair of local breads, croissants from the local village of St Clar and homemade preserves. There are also cereals, yoghurts, fruit and a good helping of coffee, tea and orange juice available.
Your tuition will start at 9:00am with an introduction to knife skills then off to the Auberge kitchen where you will be given a section of pig to break down and prepare for grinding in preparation for your tasks on Tuesday. You will then have lunch with David and Vikki.
After lunch, you will be back with Bernard to prepare four different types of foie gras and a local classic dish of Cassoulet ready for the evening's dinner.
Following your full day of tuition you will now have the time to relax and enjoy the regional speciality of Cassoulet.
Breakfast will be held at 8:30 - 9:00am in the kitchen to start you day. It will then be followed by pastry making for your ornate French Raised Game Pie. After that you will be making Duck Terrine, tunnel boning a leg and thigh of chicken and then stuffing and sewing them back together. You will then have lunch at the Auberge.
After lunch using the pork you prepared yesterday you will make the world famous Toulouse sausage and saucisson, as well as seven types of pâtés and rillettes. This is a fantastic afternoon and a real Gascon experience.
This is a truly special evening where you will have a taste of what you have prepared yourself. This is a real feast taste bud sensation not to be missed.
Sadly, the cookery school has come to an end!
Breakfast will be served as usual, until 10am and we ask you to kindly vacate your room before 11am.