Well what a great few days . Learning new ' cheffy ' cooking skills at Cookinfrance Bombel . The fish and dessert were just great. Not a morsel left on any plates. We all retired very satisfied. Wednesday we went to Sarlat markets What a great place . We bought some fois gras,a chicken. Some strawberries and raspberries for dessert. We wandered around for awhile and had coffee then returned to Bombel to a session on sugar work. We all had a go at making fine 'toffee' baskets and spirals - sooo good. We then drove to St Genies where the nearest butcher and supermarket were to purchase some goodies as we were preparing our own meals for the evening. Dick, Phil & I decided on roast chicken, creme fraiche & stock & tarragon sauce ,panfried potatoes,zucchini & carrots. Dessert of strawberries and raspberries and creme fraiche topped with our toffee baskets - delicious. Before preparing dinner we had a refreshing swim in the pool and a nice chat with Jim's dad Charles.Dinner preparation was a bit hectic but we all enjoyed some good food.
Thursday was vegetable salad day. We prepared and blanched snow peas, beans 2 types ,carrots normal & heritage & white, broccoli , green cauliflower. We also made some tarte tatin for dessert.
What a great meal this was a vegetable & chorizo salad served with a poached egg & walnut oil vinigrette. Apple tarte tatin & cinnamon ice cream for dessert. Yuuuummmm.
Today - Friday our last cooking day - we prepared pan fried Magret (duck) .
Made pea & mint purée, pommes dauphinoise (potatoes) , with assorted vegetables blanched yesterday. We also prepared raspberry sauce & sorbet and raspberry shortbread.There was a lot happening today we even made small creme brulees. We had a break from around 3 'til 6.30 so had time to repack and have a swim. Meal prep was completed at. 6.30 I looked after the pea purée and then the rest happened. We shared a lovely meal had some speeches and poetry ,received our aprons and now it's time for bed. We will move on from here at 10 am tomorrow to St Genies.We've had a wonderful week at Jim & Lucy's
CookinFrance establishment. Good night for now .