Living in such a cuisine rich, important food bowl of France which produces ingredients such as duck, goose, foie gras, truffles, cheese, walnuts, chestnuts and cèpes complemented by fabulous wines from Bordeaux, St Emilion, Monbazillac, Bergerac and Cahors, what better place to launch a cookery school.
The school is run out of CookDordogne’s outside kitchen from May to October . Not only do students experience one-on-one cooking tuition with Ian, they are treated to an explanation of the variety of produce, the colour, aromas, tastes of the regional specialities to enrich their learning experience.
The classes are always full and in demand with many students returning for further tuition and new students from word of mouth referrals. Ian runs informative and fun courses for all ages and abilities. The experience is about learning new dishes and techniques that can be recreated or reimagined at home but overall is about it being fun.
So why not come learn how to seriously CookDordogne?