"An amazing time, with wonderful people lead by two inspiring teachers. I have learned so much from all of you. Best wishes to all as you go forward and continue to grow & change & develop the skills displayed."
This is a very versatile pickle, it is pretty fiery so you don't usually need too much! We like adding it to our scrambled egg, it also goes extremely well with goats cheese or hard cheeses such as cheddar. We are planning to try it on Boxing day with the cold roast turkey & ham etc!
This pickle can be eaten from the day it is made, however like most pickles & chutneys it does improve with maturing. We have used the green chilli's that are readily available here in France, we did make one batch with some Scotch Bonnets thrown in as well(!) if you have a range of different chili's around you then do experiment, just beware of the heat level!! Once the pickle has been bottled you can keep it for at least a couple of years unopened, once you have opened it, keep it in the fridge and use within a couple of months.
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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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