"Thank you all for giving us such a good week. We both feel that we learnt such a lot in a relatively short time and are looking forward to intimidating our friends in Dorset with out Michelin Star skills! Looking forward to coming back on the advanced course."
Sue & Brian
1. Trim the stalks of the artichokes and remove any of the outer leaves that are dried out.
2. Fill a saucepan that is large enough to fit all four artichokes with salted water, bring to the boil and place the artichokes in to cook until tender - around about 40mins.
3. Meanwhile mix the oil, vinegar and mustard in a bowl, whisk well and season to taste.
4. Serve while the artichokes are hot, to eat them pull off the leaves and dip the fleshy base of the leaf into the vinaigrette and pull the flesh off with your teeth. When you finally get to the heart of the artichoke (the best part!) remove the hairy part and eat the remaining part in the same way, dipped in the vinaigrette. Bon appetit!
A nice starter, very traditional French way of eating artichokes.
The dressing can be made in advance, but the artichokes are best cooked to order.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
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