2023 Five Day Vegetarian Cookery Course

Example Itinerary Vegetarian Cookery course.  We will teach you a French inspired 4/5 course dinner party and even though we are in France an Italian inspired 3 course dinner menu. Plus excellent quick lunches, tricks of the trade, forward preparation, timing, portion size & spending more time with your guests. We may even dapple into some Asian food.

DAY 1 Friday/ Saturday

Arrive, relax, kick off your shoes, have a drink & settle in. We will meet for evening aperitifs at 7pm and a welcome dinner.

Local pink fizz & canapés

Red pepper custard, whipped goats cheese toast

Green cannelinni “scotch egg”

Camargue rice, crispy onions, pea fritter, sour cream & pomegranite

Religieuse & strawberry cream

All served with local wine

A visit to Issigeac on of Frances prettiest markets to get some wonderful fresh ingredients and have a stroll around and a coffee in one of the cafés. back to the house for lunch and ready for some cooking in the afternoon.

Back at the house and lunch of something from the market eg.sautéed wild mushrooms and truffle on toast.

Preparation Quick Knife skills just to check you’re not going to injure yourselves. Onions, Diced Carrot, Tomato Concasse, Mushrooms, Celery Vegetable Stock, Stuffed Tomatoes. Fine Apple Tart, Canapés

Late Lazy French Sunday Lunch / Dinner French Sunday are reserved for family, relaxation and the celebration of life with your loved ones. Typically the day is spent in the kitchen and outside and culminates in a relaxed  multiple course meal around a a large table. Good food accompanied by good wine and good conversation. We start with aperitifs and canapés, followed by whatever is in season. Cheese follows and a typically Ice Cream or a simple dessert..

Local pink fizz & canapés

Blue cheese and walnut terrine, quince
White asparagus and chive hollandaise
“Patties”, beetroot bread, peppered mayo
Carrot brochette, garlic aioli

Lyonnaise potato, wild musrooms & feuille de bric,
hazelnut “vierge

Fine apple tart

All served with local wine


DAY 3 Monday  A visit to Duras to collect Fresh Goats Cheese for our lunch from Shepherdess Stephanie just 2 km from the house

Local Goats Cheese, Crostini, Honey & Walnuts

Afternoon Prep;

Example dinner menu

cocktails & canapés

Sweet potato gnocchi, crispy sage

Aubergine Milanese, mascapone polenta, mushroom ragout

Panaforte, bisotti & sweet wine

DAY 4 Tuesday

Help yourself to; Continental breakfast/ croissants, house Jam, toasted mais bread, tea, coffee juice, etc….

Morning Preparation Oeufs meurette; pithivier, frasier, aubergine panées,

The afternoon is yours and we can visit one of Frances best chocolate produces at the Chocolate Shop /factory in Duras

Local pink fizz & canapés

Eggs, “meurette”

Lentils “aux créme”, potato fritters, stuffed roscoff

Chocolate cremeaux, spiced ice cream, pistachio wafer

All served with local wine

 DAY 5

Help yourself to; Continental breakfast/ croissants, house Jam, toasted mais bread, tea, coffee juice, etc….

Morning preparation Pumpkin gnocchi, potato ravioi,

After lunch a visit to a local winery

Pumpkin Gnocchi, Roasted Pumpkin, Fried Sage & Hazelnut Butter for lunch


Example Italian Dinner

Local pink fizz & canapés

Omelette “souffle” whipped Roquefort, quince, & walnut salsa,

Red wine poached pear, cloted cream

All served with local wine

 Day 6

After a relaxing breakfast sad goodbyes and depart for airport.  

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What’s included?

5 nights’ accommodation in a room with super king size bed, Egyptian cotton bed linen, flat screen TV English channels, en-suite bathroom with walk in showers;

All meals breakfast, nibbles, lunch & dinner. Coffee, tea, biscuits and cakes All ingredients for the cookery course

All aperitifs & wine with meals. 2/3 days cookery classes

Bergerac airport pick up

The price per room based on 2 people sharing is £1625.00

Single occupancy £1095.00

3-6 persons on each course

What’s not included?

Flights are not included

Bergerac is the preferred airport. We are 35 minutes from Bergerac airport & 80-100 minutes from Bordeaux.


All itineraries and menus are subject to change


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