Cookery course
The emphasis of the course will be the recepies which went from mother to daughter for many centuries now, and
which are still prepared in small restaurants and auberges in France.
The excellent cooking style which is so rich of tradition and the marvellous and variety of product
which are the foundation of the French kitchen.
Like gratins, truffades, casserols but also the many meat, game and fish dishes.
In this course there will be recepies from regions from all-over France but also shurely from the Auvergne.
In a course there is room for minimum 6 and maximum 12 participants.
For groups, over 8 participants, courses can be organised outside the standard weeks. Please contact us for the possibilities.
You can find the dates for the courses in the subscription form.
