A 4 /5 hour morning course that runs twice monthly throughout the year. Courses varying depending on the season and availability of produce and include but cover all aspects of cookery from How to cook and prepare seafood; Making fresh pasta; Modern French cuisne; A Thai banquet; Moroccan cooking; Vegetarian dishes and many more.
Click here for COOK CLUB DATES
The price for Cook Club is € 75 per person* with a minimum of 4 and a maximum of 6
It includes demonstrations, hands on cooking, printed recipes to take away with you as well as a online copy. Lunch will be either the dishes we have prepared or a simply French-style lunch with refreshments and coffee.
* On occasion I need to increase this price to cover very expensive ingredients such as meat or seafood, but this will always be made ahead of the day.
An afternoon course preparing and cooking a 4 course dinner. We will dine together enjoying the fruits of our labour. Participants can be joined by friends or family for the meal, which weather permitting, is al fresco. All our cook & dine meals are made using locally sourced and seasonal ingredients.
COOK & DINE
The price for Cook & Dine varies depending on what type of meal we are preparing, so please contact me and we can discuss exactly what you would like to prepare and cook together.
These are great fun - think of them more as a family or group of friends getting together to cook a 4 course meal, but with the added bonus of having someone there to guide, demonstrate and help prepare a truly memorable meal.
These can also be done in your own kitchen whether this is at your home in France or in your hired accommodation whilst on holiday.
These courses are priced individually depending on how many people and what type of course you want to take. Please send me an email with your contact details and we can talk through what you would like to do.
Again each private lesson is different and could include a market trip plus lunch out, a market trip plus a cooking lesson or a full morning, afternoon or even day cooking. I also offer trips to local producers so we can really immerse ourselves in the local community.