Gascony Reveals its Rich Harvest
August is a time when Gascony reveals its rich harvest – Ripe tomatoes, peppers, courgettes and aubergines and much more
Blessed with warm summer sun, Gascony is truly beautiful with rolling hills, wooded valleys and flowing rivers from the Pyrenees to the Atlantic. The rich and fertile soils help to produce a huge array of delicious produce. It is still very much a farming region. The land is rich in wheat, maize and sunflower fields and it produces fabulous wines that are so often overlooked outside of France.
The Gascony Cookery School garden produced a bumper crop this year. This ensured the very freshest ingredients for our guests’ creations! Any other produce that our garden doesn’t provide, our students have the opportunity to select from our local market.
The region is also famous for garlic. Sold in markets in long hand-braided strands, it is very widely used in the local cuisine bringing a depth of flavour to most savoury dishes not only here but in other cuisines around the world. What a fabulous decoration it makes too!
Are you an aspiring chef or a novice?
We can guarantee your stay at the Gascony Cookery School will be inspiring and very rewarding. The School’s idyllic setting in the heart of Gascony along with our passion for French cuisine will ensure you have a memorable and unique experience.
We still have places available on our courses at the Gascony Cookery School this season. We are very keen to welcome new students and offer you a wealth of information, hands on experience and exposure to the culture and climate of beautiful Gascony. If you’ve previously enjoyed joining us on a course, we’d love to see you again too, so you can once again partake of our Gascon hospitality. To view details of the remaining courses this year along with dates for 2019 click here.
Come dine with us, come stay with us or simply drop in to say ‘hello’! Life here at The Gascony Cookery School is all about family, friends, great food and even better wine, and we cannot wait to welcome you here to be a part of it.
David, Vikki & Bernard