The 2013 Cookery Courses
Click on each course for details...
- EASY SUMMER - May 24-27 - 800 euros - ALL INCLUSIVE
Effortless food for lazy summer days (think asparagus and freshly picked cherries, fragrant melons, baby artichokes and new-season goatscheese). This course includes a (posh) waterside picnic, an olive- and olive oil tasting and a visit to an organic bee-keeper, as well as a trip to the Medieval walled Citadel of Carcassonne...
- FISH - June 7-10 - - 800 euros - ALL INCLUSIVE
This course offers a fab collection of simple, pretty and absolutely full-proof recipes that will absolutely become part of your life - you'll wonder how you ever lived without them! If you are in any way afraid of cooking with fish, then this course will remove that fear forever! Visits to saltpans (where we'll have a superb meal overlooking the pink salty waters), an olive press (for an olive- and olive-oil tasting) and open-air markets are included, as well as a trip to the Medieval Walled City of Carcassonne...
- PRESERVING SUMMER - September 6-9 - 800 euros ALL INCLUSIVE
Every culture has developed ways to preserve foods, usually borne out of necessity - to make seasonal, perishable foods last the frugal winter months. In France these preserves have become celebrated delicacies (think rillettes of goose, foie gras, confit of duck, salted anchovies, walnut or raspberry vinegars, tapenades, sugared fruits, flavoured oils, dried mushrooms...) each and every one capable of turning a meal into a glorious celebration! Combine eating and making these dishes with excursions to food markets and artisan food producers, waterside picnics and a visit to the Cathar stronghold of Carcassonne, and you're in for a great weekend...
Private and specially tailored courses for small groups can also be organised (great idea for HEN parties). Please email to info@petracarter.com for more information.
To view PHOTOS of previous courses, click on FACEBOOK
