Cooking School
The Lot-et-Garonne is well known as the gastronomic epicentre of France – home to vineyards, fields and orchards and the source of their bounty. It is here that the famous prunes d’Agen are cultivated and it is at The House at.. Hautefage that the area’s renowned chef, Geneviève Cazottes, has chosen to offer cooking tuition to select groups.
Up to six people can reside at the House and cook with Geneviève in the bright, well equipped kitchen. Geneviève’s French recipes will be taught in themed courses from October to March. The theme for the forthcoming 2006-2007 season is a celebration of the foods of the region, with classic French recipes that can easily be recreated beyond French borders.
The five day course features 3 hours of cooking instruction each day with Geneviève revealing the secrets to her style, from the practicality of cooking to the flair of table decoration and dish presentation. Outings catered to the group allow for a trip to a local beehive, snail farm or orchards as well as trips to the local markets.
Dishes on the menu are distinctly French with subtle originality and innovation:
Foie gras terrine
Escalope of duck liver with gingerbread or maple syrup
Tatin of endives with goat's cheese
Gateau of pleurotus and cepe mushrooms
Duck cutlet with spiced caramelised sauce
Crème de citron with mascarpone
Mamita's chocolate cake
Gratin of fresh fruit of the season
