French Cookery Course
La Boulinerie is situated in Southern Vendée where the land meets the sea. From the wooded hills of the Haut Bocage, hunting ground for wild game, nuts and mushrooms and home to herds of creamy white Charolais cattle, through the potagers and rolling fields of the plain and the marshes, to the Atlantic coast.
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Here we are overwhelmed by the produce from the sea, farmed oysters from the Ile de Ré and Marennes, the renowned mussels grown on the buchots at Aiguillon and the catches brought in daily to the markets in Les Sables d'Olonne and La Rochelle. One cannot help but be inspired by the abundance of this fresh produce.
On our French Cookery Courses at La Boulinerie we present many local and regional dishes in their simplest form, such as Mouclade (mussels in a saffron broth), Mogettes à l'Ail (white haricot beans in garlic and cream), Confit de Canard Parmentier (preserved duck cottage pie).
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Venture with us into traditional French cuisine - simple farmhouse cookery and straightforward recipes from the coast.
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Arrival on Sunday (either by your own transport or we can collect you from La Rochelle airport), we will gather for apéritifs and a presentation of the forthcoming week, followed by supper prepared for you. Monday to Friday, following a continental breakfast, to work in our well equipped kitchens.
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Cooking together we shall prepare a broad range of traditional French recipes. We think that the food produced in this area is some of the best available and wherever possible use regional and seasonal produce. Not only do we believe that the food tastes great, but we are also committed to supporting local producersand thus reducing food miles - the distance from producer to plate.
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During the course of the week we shall visit local markets, tasting and chosing the produce to take back to our kitchens to prepare. There will also be a visit to a local chocolatier and patisserie and a wine tasting at a local prize-winning vineyard. All the lunches and dinners will be prepared by the students, and we shall eat together in our farmhouse kitchen.
Saturday morning is spent at leisure with visits to local markets or shopping for regional delicacies. Saturday afternoon is spent reviewing the week, finishing any outstanding projects, ie potting jam or chutney to take home with you. Saturday evening is an optional outing to a local restaurant, where you can see the kitchens and meet the chef.
A buffet breakfast on Sunday allows for different departure times. Alternatively why not stay on at La Boulinerie for a further few days, practise your new repertoire, visit our glorious coastline and relax in rural peace. (Rates on request).
Sample dishes that will be prepared during the week;*
Soupe à l'oignon, Tarte Paysanne, Soupe de Pêcheur, Cassoulet, Coq au Vin, Confit de Canard, Magret de Canard Normand, Dorade avec sauce Vin Blanc, Moules Marinière, Mouclade, Skate with herb butter, Mousse au chocolat, Crème Brulee, Tarte Tatin, Tarte aux Pignons, Walnut Tart, Brioche Perdue.
(*Subject to seasonal availability).
We will also be making our own pasta, bread, cakes, and preserves.
Non-cooking partners are, of course, welcome. There is plenty to see and do locally. We also have an artist's studio at the disposal of those who may like to indulge their own creativity.
Accommodation
At La Boulinerie, Vendee, France
Prices
For Cooks: £600
Includes tuition, equipment, ingredients, accommodation, trips and airport transfers.
For Non-Cooking Partners: £400
Includes accommodation, meals, trips and airport transfers.
To access a printable booking form for this course, click here
For further details or to make a booking, please contact:
Jonathan and Nicky Rowe
La Boulinerie, 48 rte de St Aubin, Chevrette, 85370 NALLIERS, France
Email: frenchcookery@aol.com
Telephone: 00 33 251 27 87 32
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