KEY
POINTS OF THE WEEK.
This
week differs from the Prestige week in aiming at a clientele
who love the finesse of French cooking but are not necessarily
interested in the frills
The
mornings will have chefs doing demonstrations on a theme and
in the afternoons there will be an opportunity to either help
the cooks cook or to walk to build up an appetite or to read/paint/relax.
Chateau
La Leotardie
For
the cooks, the walks in the afternoon are really only there
to build up an appetite. They are by no means meant to be
strenuous and if there are some non-walkers amongst the cooks
then there will always be a lift back to the 'hotel' after
lunch if necessary.
Saffron
crocus
The
demonstrations will be regarding such subjects as: picnic
foods; the diversity of cheeses; the versatility of the duck
breast; the art of the French pudding and other bits about
cooking in general.
Cahors
market
We
will be bringing people into our home for a couple of morning
demonstrations in the week and luncheoning on the terrace
looking down to the distant hilltop early thirteenth century
bastide of Lauzerte and beyond down to the Pyrenees. This
will be of particular interest to those who have walked with
us before.
Folding the soufflé
This
week takes place in the great gastronomic heart of France.
There
will of course be many a good and original idea for the recipe
book. Diana is often asked for recipes for her picnics so
we will be spending time working on these and other ideas.
Click
here for the full itinerary