First French cookery course students just packed off and gone , it went well and I am confident that they went off with a full portfolio of new recipes and techniques AND had a good time. Best successes ? Probably the Duck Confit , the Walnut Praline Icecream, and the Pork Fillet stuffed with Apricots .
Best idea during the course was an impromptu decision to scrap all classes for a day and give them a guided tour through the food stalls of the market in Pezenas .
Boy was it hard work though ! I’m glad I have three months to recover before the next one.