Cooking Holidays at La Salle


'A TASTE OF GASCONY'

Join us for a fabulous 7 night holiday in this lovely region for a little taste of Gascony, an area famed for it's hearty cuisine, wine and Armagnac.


  The well known and hugely respected 3 star Michelin Chef, Pierre Koffmann found the inspiration for his cuisine here in St Puy, when as a child, he learned to cook many typical regional dishes at his grandmother's farm.

   

  With the expert guidance and knowledge of your tutor Louisa Hallewell and visits to interesting and beautiful locations, you will be sure to find your inspiration and learn to make some classic French 'Artisan' style cheeses and charcuterie.


  Our cooking holidays consist of small groups of 5 - 10 participants with approximately 20 hours of learning experience. In addition to practical experience with your tutor, there will be  several interesting and informative gastronomic excursions to local farms, wineries, markets, Chateaux and Restaurants.


  We will be visiting Chateau Monluc, our local wine and Armagnac producer famous for the aperitif 'Pousse Rapiere' where we will be given an interesting tour of the Chateau, learn about it's history, the wine production, how it is made and stored and have the opportunity to sample many of the wines and Armagnac. 


 We will also be visiting one of the many bustling local farmers markets where you will be able to test your French on the market traders and to taste some of the produce followed by an informative visit to a garlic farm where we will stop for a picnic lunch. Alternatively, we may visit the Chocolaterie which inspired Joanne Harris's novel, 'Chocolat'. You will be able to watch the chocolate being made and more importantly sample some products. 

 We will also be visiting a lovely Auberge in a village recognised by UNESCO as a world heritage site. We will lunch on the arcaded terrace overlooking the village Square and be served a typical 3 course meal with wine which will include lots of regional favourites with ingredients of Duck confit, Prunes d'Agen and of course Armagnac.

On our final evening we will eat out together in another lovely local restaurant. 


About your tutor Louisa Hallewell


 Louisa and family live on and opperate their 120 acre organic farm 'Enjouanisson', where they raise the traditional 'porc noir Gascon'. They are almost completely self sufficient in the food they rear and the produce they make from the food they grow.
  Louisa teaches a variety of courses (The little black pig workshops) and includes many regional specialities of the Gers and Gascony.
  Courses suit all abilities and Louisa has a wealth of experience and knowledge of the kitchen with recipes and techniques passed down from generation to generation and which she will share with you.

   At the completion of the course, you will be able to reproduce your new found skills in your own kitchen to show off to family and friends.

     See more about Louisa  http://www.littleblackpig.eu/
           or follow her on facebook  Louisa Hallewell (Little Black Pig)
      

   ITINERARY


All the ingredients and equipment are provided (including aprons) and you will be able to eat the produce you make in various salads, starters, main courses and desserts throughout the week. 

You will also go home with recipe cards small items of equipment (they will easily fit in your luggage) to help you get started. 



 Introduction to Dairying and Cheesemaking

The dairying course will be held over 2 consecutive days - approx 8-9 hours of training. During that time you will learn about the principals of working with raw and pasturised milk, making fermented milk such as yogurt, a Boursin or Gournay type French cream cheese, Feta cheese and Halloumi cheese. The cheeses you make will be flavoured and decorated with a variety of spices, lemon, herbs or nuts. You will also make a delicious cheese cake using the freshly made cheese which will be eaten in the evening for your dessert with an accompaniment of seasonal fruit compote made from cherries, plums or figs from the garden at La Salle.


Introduction to charcuterie

On this workshop of approximately 4 hours, you will learn to make French style sausages such as the local Toulouse and spicy Merguez. You will learn which cuts of meat are to be used, how to grind/mince for different styles and how to blend your seasonings. You will have fun using the different ways of stuffing sausages and of course the pleasure of eating the produce you have made on the Barbeque in the evening. You will also learn how to make the French delight of Duck Rillettes and will be shown a demonstration of how to cure a duck ‘ham’.
 All ingredients are included and recipe cards for you to take home.



  Dates and prices in 2019


   4 - 11th May

  

   26th May - 2 June 

   

    £990./person/7 nights 

    £690./person/7 nights for non participating partners sharing a room.

     Please note, there is a single occupancy supplement of £110

   (Prices include accommodation, tuition and all meals with the exception of the final evening visit to a local Restaurant). 

    To enquire or make your reservation, see 'Contact' Page