"We came to France to learn to cook
Five short days that's all it took
Maynard and Benedict will definitely be glad
Five days like this could drive a chef mad!
Amongst it all we've put on weight
We must go home to compensate"
Patricia Hargreaves, France
1. To make the sauce, gently fry the bacon lardons in a non-stick frying pan until golden brown. Add the sliced onion, diced chilli and chopped garlic and cook slowly until the onions are softened.
2. Add the tinned tomatoes, tomato puree, fresh tomatoes (diced), and sliced mushrooms, and cook for 3 to 4 minutes. Add the cream cook for a further 2 to 3 minutes, and season to taste. The sauce is now ready to use.
3. Plunge the fresh tagliatelle into boiling salted water and cook for 2 to 3 minutes or until cooked.
4. Strain pasta, place back into clean saucepan and stir the hot tomato sauce into it. Serve in bowls, and garnish with fresh parmesan shavings and herbs, and if you like it a bit spicier, fresh chopped chilli!
A nice fresh mixed leaf salad (dressed at the last moment) is the perfect accompaniment, and perhaps some freshly baked garlic bread.
For this dish everything can be prepared in advance, and cooked and assembled at the last minute.
Cooking courses and gourmet vacations available at
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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