Every culture has developed ways to preserve foods, usually borne out of necessity - to make seasonal, perishable foods last the frugal winter months. Scandinavians salt, dry and pickle their fish, the Irish and Scots brine and smoke it. The Mediterraneans also turn to salt to preserve their mountain hams, duckbreasts, olives and fish, and even lemons... Sugar, olive oil and vinegar are also used in preserving jams, pickles and cheeses.
French 'preserves' have over the years become cherished delicacies, reserved for special occasions (think of foie gras, confit of duck, tapenades, sugared fruits, walnut or raspberry vinegars, pickled lemons, salted anchovies, rillettes of goose, flavoured oils, dried mushrooms...) each and every one capable of turning the most ordinary meal into a festive celebration!
Combine creating and eating these dishes with excursions to food markets and artisan food producers, with waterside picnics and visits to Cathar strongholds and cosmopoliton towns, and you're in for a great weekend...
The course is limited to 7-8 people. It is informal and fun (and hands-on for those who want it). There is one single room, otherwise prices are based on two people sharing. Some double rooms may carry a single occupancy supplement.
WHAT THE WEEKEND INCLUDES...
- 3 nights accommodation in B&B La Souqueto
- all meals, including wine - both at home and in restaurants
- all transport to and from the airport and all excursions
- all cookery demonstrations
Guests will take home a pack with all the information, recipes and checklists covered during the week.
To view PHOTOS of previous courses, click on FACEBOOK