"Thank you for your willingness to teach and your patience. I really appreciate all the cooking advice and your attention to detail. We both enjoyed everything about our time there."
Patricia & John Burgess
1. Peel and dice the potatoes, transfer to a large saucepan. Cover with cold water,
bring to the boil and cook until soft. Drain well in a large colander and put back into the saucepan.
2. Add cream and butter and boil for two minutes. Remove from heat, mash well and season to taste.
3. Panfry the bacon lardons (matchsticks of bacon) over a low heat until the fat is rendered out and the lardons are crispy.
4. Garnish the creamy mash with the crispy lardons, Parmesan cheese and chopped chives.
What doesn’t it go with?! Fantastic with anything – our favourite is with pan-fried wild salmon and spinach.
This is best made just before you want to eat it.
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 Benedict Haines, 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.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.