LD Lines - Ferry Crossings to France
31st July 2010
Home French Property Living in France Holidays in France Regions of France Directories Forum
You are here: FrenchEntrée > Living in France > Le Gastrozone > Cookery Courses In France
Print Version | < Back

Cookery Courses In France

French cooking holidays in the Dordogne.

Kitchen Masterchef finalist, Jim Fisher, took his cutting-edge skills and enviable cheffing experience (such as cheffing for Rick Stein) to the rural Dordogne, where, with the help of his wife, Lucy, he has established a thriving cookery holiday business amongst their beautiful stone farm buildings at Bombel. Jim and Lucy invited me to join them and their guests for a week, so that I could find out exactly how the holidays work. I thoroughly enjoyed myself, learning new skills, tasting lots of superb food, and getting to know the other guests and our hosts. Here’s what happened...

Apples
Jim demonstrates tossing apples for tarte tatin
Transport issues meant that I arrived rudely early on the first day, but although it was too early for me to see straight, I was welcomed by a relaxed and smiling Lucy, who seemed as if she’d been up for hours. The converted barn which houses the gorgeously decorated professional kitchen was warm and comfortable. Lucy and I chatted as I got to know the surroundings, while she made a constant supply of tea and checked on the freshly baking croissants and pains au chocolat.

Gradually, the six other guests and Jim himself drifted up to the mezzanine kitchen. Lucy laid the dining table, and we all went down to eat the delicious pastries with freshly ground coffee and mugs of malty tea. The mixture of people was fantastic; an English girl, an Australian couple, an Irish lady who lives locally, and a mum and daughter from Texas. Everyone had such interesting stories and points of view to talk about, but the best thing about the people on the course was that everyone was pleased to learn and get along, and no-one had anything to prove.

Pasta making
Making pasta
After the leisurely breakfast, everyone went upstairs and cleared away the breakfast things, before getting stuck in to making fresh pasta. The courses which Jim runs are not limited to the local cuisine and ingredients, and he is happy to take requests for demonstrations. The menu for a week’s holiday is different every time, not just because the meals are designed around guest’s requirements and requests, but because Jim changes plans according to how people are feeling and the availability of ingredients.

Pasta, Jim Fisher
Jim protects our pasta with flour
Everyone was amazed at their own achievements, as Jim effortlessly showed us how to make pasta from scratch. We used our tagliatelle and sheet pasta for two dishes; aromatic tagliatelle with a rocket and almond pesto, drizzled in olive oil, and tasty ravioli, which was filled with rocket, lemon, feta and black olive, and served on a chunky, spicy tomato sauce. Delicious! But the pasta was the first of countless skills that we would master throughout the week. By the end of the holiday, everyone knew how to fillet a fish, prepare mussels and squid, butcher a duck, roast the perfect leg of lamb (with orange and garlic) make perfect pastry, tarte au citron and crème brûlée, concoct the best ice-cream I’ve ever tasted (one was toffee, the other was basil flavoured), select ingredients and much, much more. Simple tips from the expert transformed people’s approaches to everyday tasks like zesting and chopping. From my point of view, a disinterest in ice-cream has switched to the fact that I HAVE to have a proper ice-cream machine (now), whilst my disastrous pastry, which I thought was a hopeless cause, is now light, malleable, and stays in one piece!

Duck breast
Duck breast with 3 citrus jus
Another highlight for me was Jim demonstrating how the flavours in a sauce change as it reduces, and ingredients like salt, fruit juice or oil are added. Vast quantities of salt and fat in processed foods are consumed unnoticed, but the relatively small amounts of salt and oil in fresh food shocked guests, who are normally very careful about adding these ingredients to their food. Jim would make everyone taste a sauce or filling, add salt or oil or sugar to it, and make us all taste it again.
Simon & Jim Fisher
Simon concentrates
The flavour would explode in our mouths, the difference being immense. Then Jim added more salt and asked us to taste it, and then more salt again. Conservative salt consumers loved the new flavours, which were simply massively enhanced, rather than actually being salty/ sweet/ oily, and their attitudes to ingredients were changed forever.

Katie
Katie perfects her pastry cases
Despite all the learning, the experience of a Cook in France holiday is extremely relaxing. Long lunch breaks chilling out on the lawn, gazing at the wonderful view or basking in the pool, plenty of breaks, afternoons-off to explore, trips to local markets for ingredients, and a lack of pressure to join in if you’re not in the mood mean that there is plenty of balance. Eating what we had cooked was extremely satisfying, and everyone enjoyed swapping cross-continental foodie tips over lunch, but Jim can also recommend a whole range of reliably good local restaurants if you fancy an evening out.

This French holiday is an enjoyable experience for anyone with an interest in food. It must be good for you, too, because in the year since the courses have been running, 2 babies have - allegedly - been conceived there. The wine is free.

Salad Seabass Tartes au citron

Photos, left to right: Spring vegetable and warm poached egg salad, with an orange and grain mustard dressing; Seabass with fennel and Pernod, as featured in Rick Stein's 'Seafood Odyssey'; Tartes au citron.


© Gemma Driver 2005


To find out more about Cook in France, visit www.cookinfrance.com or call +33 (0)5 53 30 24 05. It is possible to book courses on a daily basis. Lucy and Jim are also collaborating with a local country club, to host cooking and golfing breaks.


To read more about the lives of the Fishers, take a look at the ’Cook in France’ feature.





Le Gastrozone Home Page


Looking for a property in France? Use FrenchEntrée's Property Finders to help you find your property and to help you through the buying process


FrenchEntrée Property Finders
Save 10% off your favourite British Food
British Corner Shop AdvertWe are your one stop shop for all things British, with over 5000 supermarket products. Online shopping delivered to your door worldwide. Save 10% off your British food shopping with the code ENTREEBCS101.
Guided bike tours in France, Italy and the UK
Chain Gang Cycle Tours'We choose fascinating, beautiful regions like Tuscany, Provence and Dordogne. Then we cycle: to vineyards, castles, beauty spots... Then we eat and drink like Kings. Learn more about The Chain Gang Cycle Tours
Foodie Holidays in France
Lobster FrenchEntrée Holidays has a section full of reviews, articles and ideas for foodie breaks in France. Wine tasting, cooking holidays, travel offers and more. See Foodie Holidays...
Le Creuset More copper cookware is sold in France than anywhere else in the world. Why? Because... French cookware explained...
French Foodie Books
French cookery books The FrenchEntrée bookshop features an excellent selection of titles on food and wine in France, as well as recipe books, to help you improve your French cuisine... The Bookshop
Smallholdings in France
SheepTry our Smallholdings Topic! - Guidance on starting out with livestock, and other indispensible tips and advice for smallholders in France... Smallholdings in France Topic

Latest Food and Drink Forum Postings

Information Store

Access everyday information to help your French food-shopping experiences flow more smoothly.

Seafood Vocabulary
CrabIf you are bewildered by the range of seafood, the names, and the questions you are asked at the seafood counter, this should help!
French Meat Cuts
pigIt is not just a case of simple translation when buying meat in France, because the French cuts differ from those in the UK. Here are some explanations and vocabulary...
Mysterious Veg
chardHow to use the mysterious vegetables that you see in French markets.

Flour in France
BreadWhich flour to use for what; about the grades.

Foie Gras Explained
Spiced foie Being unused to this product in the UK, the various forms of foie gras can be confusing at first...

Market Tasters in France
tastersHow to deal with traders offering tasters at the markets of France.

Market Manners in France
market stall"How to deal with market stall pressure.


British Vs French Supermarket StocksupermarketDifferences between French and British supermarket stock; how it is treated differently, and where it comes from.

Supermarket Vs Market
vegThe differences between supermarket stock and that of the markets and individual shops. What do you get for your money?
Ordering Steak
steakHow to request the ‘doneness’ of a steak in French.

Sauce Names
waiter Ever wondered what the difference is between ‘Béarnaise’ and ‘Périgordine’ sauces?

Question?

If you have a question, Email me!

Sherlock"My question is, what exactly is a mabre? Some kind of terrine perhaps? Any info you may have would be greatfully appreciated, thanks!"

Christina Bowen
Hotelschool The Hague
to the answer...

The Wines of Bergerac

A truly excellent wine guide!

Wines of Bergerac

Phil Hargreaves has collected comprehensive information on 92 of the best wine producers in the Bergerac area. Other invaluable information, including... more...

Recommended Reading

Useful books reviewed.

This section of Le Gastrozone is where you will find suggestions for helpful books on cooking and food in France.

Current recommendation:
'The A - Z of French Food', Scribo Editions.

A - Z of French Food


This unusual, almost quaint glossary is an indispensable handbook for anyone who is not totally fluent in French. There is always something on the menu which...


The A - Z of French Food...

Your Ideas

Questions and Feedback

Do you have any questions about food in France? Any food or drink gems that you have discovered? Would you like to recommend your favourite restaurant? Or maybe you have some feedback on Le Gastrozone?

I am always happy to hear your real life stories, and I answer all queries.
Email me.

Search FrenchEntrée


French Property Database Search

Find your dream house in France Over 12,000 properties
for sale throughout France.....


More search options
Use a property finder

French Property Products & Services

Track down the right supplier Search over one thousand suppliers to the French property market...
Text Search:

Category:


Click here to add an "entry"

French Entrée