Dordogne B&B and Gite Accommodation

One day regional cookery courses

Culinary courses every Tuesday 

Our one day course consists of a guided market visit at Le Bugue market 9.30am to 11am approx, returning to Le Chevrefeuille with regional ingredients to cook and taste until 4pm.

We are delighted to offer culinary courses throughout the year between April and October, excluding July and August.

Le Chevrefeuille Dordogne

Ian trained as a chef at Le Talbooth restaurant in Suffolk England and has a real passion for food, this was one of the deciding factors in moving our family to the Dordogne, which is renowned as the gastronomic capital of France. The Perigord Noir is famous for its fois gras, truffles, confit de canard, walnuts, geese, magret de canard, cabecou goat cheese, cepes, sanglier, venison, escargot etc

The day begins at 9am with the participants meeting each other over coffee, leaving for the market at Le Bugue at 9h15. The local markets are bursting with ingredients and inspiration and Le Bugue market is no exception. Whilst here you will have the opportunity to visit various stalls with Ian explaining the vast array of produce and sharing his experience and knowledge. We offer the market visit without the cookery course to partners or others who are interested.

You will buy the ingredients to prepare and cook a regional lunch and various regional taster dishes. Once back at Le Chevrefeuille you will experience a fun, informal and hands on day preparing, cooking and tasting the regional dishes such as confit of duck, cabecou, tapenade, a regional veloute, cepes, foie gras and oysters as an example. (Partners or friends can join the tasting for an additional charge)

The course finishes at approximately 4pm.

Hints on how professional cooks get the maximum flavour out of the best ingredients ,which is key for a great plate of food, will be high on the agenda.

Our courses change throughout the year as the seasons change and the produce is at its best. We regret that we do not offer courses throughout July or August as the heat of the kitchen and the tourist numbers at the market lessens the course experience. We have a maximum group size of 6 so early reservation is recommended.

Tariff is 150 euros per day for the cookery course, 40 euros per person for the guided market visit and 30 euros for additional lunch guests which includes wine.
Included in the price of the one day course is:

  • Hands on tuition in English
  • Ingredients
  • Utensils
  • Lunch  (eat what you cook)
  • Aprons (option to buy at the end of the course)
  • Recipes

Here is a list of dishes you maybe cooking

Mis en bouches such as cauliflower veloute with truffle oil
Tapenade
Pate with cèpes
Artichoke with vinaigrette
Oysters Kilpatrick
Foie gras
Warm cabecou and cherry sauce
Confit de Canard
Venison
Pomme salardaise
Petit pois de française
Chocolate fondant (works every time)
Creme Brulée
Red fruit Souffle

For further information look at our website http://www.cookerycoursedordogne.com/

 

Testimonials

 

Testimonial

“Exceptional”

Thanks for a fantastic cookery course. Its been great fun especially the blow torch and the crème brûlée. I’ve really enjoyed the tuition – very relaxed but informative & of course the sampling of our cooking and accompanying wine.
I am very much looking forward to joining you again on the next one

– Anne Newson, Gatwick, England

 

Testimonial

“A perfect end to a perfect holiday”

Ian, Thanks – the cookery course was fabulous – good food, good fun, good memories and so many wonderful tips! When I slice thin I’ll remember you! The walks and market visit were especially wonderful. Thanks for everything. We’ll be back!

Judi & Eric, London, England


Word from Ian

“ From the moment I set foot in the Perigord Noir, I knew it was the place that I wanted to be. The local people have respect, passion and knowledge for local food and ingredients that comes from working the land and making the most of everything that is available. In the Perigord eating is a way of life, a source of pleasure and friendship.
Despite cooking for all of my adult life, I am constantly learning and recently have started to do a lot more foraging for food, enjoying the countryside and cooking free food is my idea of heaven!

We hope to share our home, our passions and our love of the local dishes with you.”