Spring has Sprung in Gascony
We’re delighted to report that Spring has well and truly sprung at the Gascony Cookery School.
Our potager garden is fully planted with a variety of vegetables including tomatoes, aubergines, artichokes, lettuce, shallots, courgettes, cucumbers and spinach.
We also have herbs including sage, thyme, rosemary, mint and parsley.
Food preparation and baking is also taking place the Gascony Cookery School, with homemade bread and baguettes produced according to traditional French recipes. There are being made for the enjoyment of our guests.
Meanwhile, over at the Auberge, Chef Bernard is busy in the kitchen preparing lunches and dinners. All this happens when he’s not engaged in teaching duties at the school.
Here you can see the preparation of the ever popular and famous Gascon dish cassoulet for a fully booked lunch.
We have fabulous facilities both in terms of the kitchen and accommodation, access to all the fresh ingredients you need along with Bernard and David’s combined tutoring. We are lucky to have had many students of all cooking abilities, ages and nationalities visit us. All of whom have become competent chefs having honed their French cooking skills. They have all gone home safe in the knowledge that they can practise them by cooking for their family and friends.
Would you like to learn more about French Cooking, preparing tasty, beautifully presented food using local Gascony produce? Well, you can – just browse and book onto one our courses here.
Got a question? Feel free to email us on firstname.lastname@example.org and we’ll get back to you.
We look forward to seeing you soon.
David, Vikki and Bernard