Gascony Cookery School

I spent a week in cooking school while Neal finished up wintering the boat. Good distribution of efforts.

We started with duck breast

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from which we made a pizza

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Then we whipped up these lovely Gateau Pithviers

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A simple little Cassoulet, one for me without garlic

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While that cooked, we learned to make Foie Gras 3 ways

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Dinner at Auberge La Petite Feuillant, chef Bernard’s restaurant

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The we spent a long time making these lovely Tart au Pommes

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A morning of creme desserts, Creme Brulee, Creme Caramel, Chocolate Mouse and Crepes Suzzette!

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A successful week of cooking and I only lost a little blood!

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About runsailwrite

World traveller, curious observer, quite likely to comment.
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