Cooking in France

Trip Start Jan 02, 2009

Trip End Ongoing

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Where I stayed

cookinfrance Jim's place

(Sarlat hotels)

Flag of France Sarlat, Aquitaine, France
Sunday, May 3, 2009

So back to my travel pod, which I have been very slack keeping up this year which is a bit ironic as I have hardly been in country, spending too much time out travelling. Today I am updating with my wonderful French cooking course followed by pub crawling around the UK in a very sexy Aston Martin, which wasn't actually the plan but as there seems to be a pub on every corner that’s what it turned into.

So to start with the French cooking course, I had been planing this with my Aunty Sue about 2 years ago and finally we made it happen, it was wonderful, we spent the week with a lovely group of people who all had the love or at least willingness to learn to cook between us and with the guidance of head chef Jim concocted some amazing dishes, ate and drank in a beautiful Frenchy countryside setting and learnt heaps including that if you eat a heap of oysters with champagne and champagne sauce followed by foi gras and then duck confit and some lovely French wine your body really does not appreciate it although I think it should. It really was a fantastic week and I now enjoy making on a regular basis French foccacia with my own slow dried tomatoes, home made icecream, fillet my own fish and a wonderful selection of sauces and dressings. Thankyou Chef Jim!

Flew back into Tripoli to be greated by many masks and doctors, they are determined not to get swine flew here, fare enough but I felt I should be the one wearing a mask as I just read in the paper there is the Plague in the country. No kidding!

Slideshow

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in the kitchen	yummy tarte	Sue and my filleted fish	duck and poached agg salad
outside for lunch	Chef Jim our teacher	market place in Sarlat the local town	market place Sarlat 2
stuffing the fromage for baking	another fantastic lunch	explaining how to deal with rabbit	oyster shucking
out to dinner 2	Sue with her snails	view of where we stayed	cooking
Jim with the lamb cooking under lots of towels	learning to carve properly	few drinks and guessing wild flowers at dinner tab	avocado stacks for the seafood bisque
strawberry shortcake dessert	dancing on the final night	outside