Kitchen workshops at the Auberge de Chassignolles

 

 

 

Just had this through on email from the Auberge de Chassignoles and thought I’d share….
We are happy to be able to now share with you an outline of our workshops planned for 2011.

 

 

All of our workshops will take place during the month of September and will run from the monday of each week to the thursday.  They will consist of:
Week 1 ;  5th-8th September            Foraging 400€  per person /
300€ pp sharing a dbl room
 

Week 2 ; 12th-15th September        Charcuterie  550€    per person/
450€ pp sharing dbl room
This is a slightly condensed version of what we have previously offered in our charcuterie or ‘pig weekends’.  The difference being that the emphasis is less on curing meats here in Chassignolles.  Everything you produce during the two days will be ready to take away with you immediately and we hope that the sausage making techniques you learn with us will equip you to cure your own saucissons in the future.
The workshop will begin with the butchery of a pig and conclude with the taking home of a variety of products such as terrines, rillettes, brawn (in jars) sausages, and boudins (vacuum-packed). This is a very physical, hands-on workshop.
Week 3 ; 19th-22nd  September      Charcuterie 550€    per person/
450€ pp sharing a dbl room
Please see above for course description.
Week 4 ; 26th – 29th September       Foraging 400€  per person /
300€ pp sharing a dbl room
Please see above for course description.

 

Mornings will be spent foraging for a variety of ingredients which grow in abundance in the immediate environs of the auberge.  You will walk with a local guide through the surrounding forests and pastures learning to identify and pick wild foods including mushrooms, leaves and berries.  Afternoons will be spent being shown how to clean and prepare your findings for the kitchen along with cookery demonstrations, using your found ingredients, which will result in your supper.
Further notes:
All fees include : 3 nights full-board accommodation at the auberge.  Lunch and dinner will be served with wines selected by Harry.  The fees also include your guides fees, in the case of foraging, and your materials costs, in the case of charcuterie.
Participants will be welcome to arrive throughout monday afternoon so as to be ready to dine together that evening and prepare for the following two days.
The workshops themselves will take place on the tuesday and wednesday with participants leaving on the thursday morning after a hearty breakfast.
Flybe airline are running flights from Southampton to Clermont Ferrand (one hour’s drive from the Auberge) on Monday and Thursday in September.
If you would prefer not to receive any further emails about events at the auberge please let me know and I will remove you from our mailing list.
Auberge de Chassignolles
Tel: 00 33 (0)4 71 76 32 36

 

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