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SAMPLE DAYTIME Class

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​10:00 am -  Coffee, pastries, fruit, fromage blanc, and jams, while we get to know each other.

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10:15 am -  Introduction to the popular foods and wines of Gascony, including Floc, Madiran, and Armagnac.

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10:30 am -  We begin in earnest, making Creme Fraiche, Duck Rillette, Pickled Prunes, a Seasonal Jam, and Pickled Onions.

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11:30 pm -  Break for a small sampling of charcuterie alongside the incredible Lectoure melon.

 

11:45 pm - We make an Apple Tarte, as most French do, using purchased Pastry, then move onto an Armagnac Blanc Mange with Chestnuts, prepare a Pork Tenderloin with Gersoise Potato Cake, and roast some Tomatoes with fresh herbs from the garden.

 

1:00 pm -   Lunch.Today, to fit in as much as possible, we'll start with a small glass of Floc, followed by our entree - a mini Gascon Salad featuring Duck Rillette and our Pickled Onions.  Together, we'll take a brief break to assemble our 'plat', a beautiful Roast Pork, the Gersois Potato Cake, and Grilled Tomatoes, which we will accompany with Madiran - the dark, rustic, health giving, wine of the region.  Although you'll likely be full, the next course features two cheeses from the region accompanied by the Pickled Prunes, followed by dessert -  the Blanc Mange, or the Apple Tart with Creme Fraiche, or both.

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2:30 pm -  Lunch is concluded and you are likely headed to your hotel for a nap, taking along your homemade jam and a small gift.

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SAMPLE DINNER Class

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​3:00 pm -  We begin with coffee, and some small sweets while we get to know each other.

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3:15 pm -  Introduction to the popular foods and wines of Gascony, including Floc, Madiran, and Armagnac.

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3:30 pm -  We begin in earnest, making Creme Fraiche, Duck Confit and Rillette, Pickled Prunes, a Seasonal Jam, Pickled Onions, and Pate Choux for our Cream Puffs.

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5:15 pm - Break for a small sampling of charcuterie alongside the incredible Lectoure melon. 

 

5:30 pm - We complete our Apple Tarte, as most French do, using purchased Pastry, make an Armagnac Blanc Mange with Chestnuts to fill our Cream Puffs, prepare a Duck Maigret, make a Gersoise Potato Cake, make a Mushroom or Spinach timbale, and roast some Tomatoes with herbs from the garden.

 

7:30 pm -   Apero is announced.  We start with a casual assortment of our Duck Confit and Rillette, Pickled Prunes, Pickled Onions, Melbas, Radishes, Salt and Butter, accompanied by an assortment of wines, typically served at Apero.

 

8:00 pm -  We begin with our entree, a light Vegetable Timbale on a bed of fresh herbs, accompanied by a simple Gascon white wine. 

 

8:20 - We plate an incredible Duck Maigret, cooked pink, alongside Gascon Potato Cake and Grilled Tomatoes, which we will serve with Madiran wine.  If you like liver, we can include a slice of grilled fois gras. 

 

9:00 -  Salad with an assortment of local cheeses.

 

9:20 -  Dessert is served.  Apple Tart or the Armagnac Chestnut Cream Puff, or both if you have room.

 

9:45  - Coffee and we say our goodbys.  You will leave with a jar of your homemade jam, a small gift and good memories.

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SAMPLE TREATS and STAPLES Class

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​10:00 am -  Coffee, pastries, fruit, fromage blanc, and jams, while we get to know each other.

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10:15 am -  Introduction to the popular foods of Gascony.

 

10:30 am - We make pickled figs, pickled prunes, pickled onions, chicken liver pate, savory herbed cheese spread, fig gastrique, fruit jam, herb pesto, Moroccan sugared nuts, and marinated olives, munching as we go.  Snacks will be provided.

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1:00 pm - After a morning of hard work, we say our goodbys.  You will leave with a box of goodies, a small gift, and good memories.