Cooking workshop in southern France in a former monastery
from 5 to 12 and from 12 to 19 October 2019
We guarantee you a cooking holiday that you will remember
Two cooking holidays of one week each. (Want to cook one week and take a week of holiday, no problem whatsoever). There is a wine tasting evening on the programme and there will be live (piano) music.
In consultation with us you can watch our butcher, when he is boning a whole pig.
You arrive and leave on Saturday. The course starts on Sunday.
There is a different excursion every morning. For instance:
- Mushroom searching in the forest.
- Fishing trout yourself.
- Bake your own croissant at the local bakery.
- Visit to the goat farmer.
- Really see how our wine is made.
- Choose the ingredients for the lesson on the local market.
- Visit to the olive mill.
- Visit to the chestnut dryer.
- Visit to the nougat “factory”.
At 14.00 hours the cooking class starts with an evaluation of the recipes of the previous day and an explanation of the three-course menu of today. Then we go to work. The participants prepare the dinner not only for themselves, but also for the other guests. Your partner or friends who may have come along with you and do not follow the cooking course, therefore enjoy what you have learned and made that day. Before we go to the table, there is ample time for a glass of wine or a dip in the solar-heated and chlorine-free swimming pool. It is a good practice for students to briefly explain the dishes at the table.
Sometimes there is a participant who does this very special. Rein Hagenaar explained how he and his cooking friends prepared the dessert: “Goat cheese with figs and nuts mousse”.
L’histoire de la mousse de figues et noix aux fromage de chevre.
When the Tarzans among us climb the fig trees, the figs spontaneously burst from each side. “The more dirty they look, the better it is, if only they hang and are closed,” Tein said. When we finally collected 50 pieces, the Tarans look like they have just slaughtered a few lambs: red and bloody.
And so Rein goes on for a while !
Wine tasting that can take place in both weeks (subject to change as we explain below)
If the harvesting period, when the grapes are collected and processed, allows it a befriended winegrower will be able to hold a wine tasting. Patrick Repellin (from Domaine Coste de Longuière from Lezan) distinguishes himself from other winemakers by producing exclusive wines without the addition of sulphite (the ingredient causing headaches). They also design their own bottles and think of original names for each wine, such as ‘la Cour à Mouton’. This name is a hint to the past, because the current cave where this wine lies to rest, is located in the courtyard where the grandfather of Patrick used to keep his sheep. The white dessert wine called ‘la Bleue’ is famous throughout the region.
Under the humorous and professional guidance of chef Gerard Koopmanschap from Haarlem, The Netherlands, both beginners and advanced learners are introduced to the intricacies of the South-French kitchen. Gerard is a man of all trades. He has his own restaurant and also a cooking school. His advice is asked as soon as culinary delights are to be organized somewhere in the Netherlands. In addition to his cooking talents, Gerard is known for the relaxed way in which he takes you into his world of cooking and music. Yes, because making music is also one of trades of this all-rounder !
525 euros per person per week (based on a two person room or apartment)
Including: accommodation, made up bed, bathroom towels, kitchen linen, final cleaning, cookery courses, 7 dinners and tourist tax.
Excluding travel expenses and drinks.
If your traveling companion does not follow the cooking course, he will pay € 320.00 for the same “package”.
You prepare your own breakfast and lunch in your apartment.
Single room supplement 125 euros per week. (Discussion on this issue is possible)