FARM VISIT COOKING CLASS
combining farm visits and cooking
TIP - the roads here are excellent but very narrow, very hilly, and very windy. Many of the farms are an hour and a half away. If you get carsick easily, this is not the course for you.
PRICE - $3400 per participant (mon eve - sat morning); $1200 per non-participant
September - 21st
October - 5th
ABOUT THE CLASS
This course, scheduled only in the fall, is focused on daily excursions to farms, markets, and food processors where you can see and meet the people dedicated to food on a very basic level, and, of course, cook the foods we buy along the way.
Foods produced for export in the Gers include wines, Armagnac, and Floc, plums and prunes, duck, corn, sunflowers, and wheat. Eggs, beef and pork, sanglier and deer, cheese, mushrooms, vegetables, and saffron are also produced for local consumption. In addition donkey milk is used to create upscale cosmetics.
Visits will be scheduled when it is convenient for farmers, or during festivals featuring local foods and their growers, or during seasonal markets. Our menu will focus on foods that are slow cooked and tolerant of erratic schedules - including an authentic Cassoulet.
When possible we will return home for all meals but if too far afield, we will eat at local restaurants. Breaks will be determined daily and on long days may be cancelled.