It was a relaxing and wonderful experience at Le Gargantua. Marlène and Marc are very sincere and absolutely love people. The dynamics of our group with Graham have been wonderful.
We started the day with another delicious breakfast, we vowed the night before we would pace ourselves today, so we wouldn't end up filled to the brim, again.
It was time for our field trip to Nérac to visit the La Cigale Chocolatier and also to see Old Town Nérac. Marlène really went above and beyond with arranging time for exploring.
Walking around Old Town Nérac.
Beautiful view as we walked around the river.
I first read about the La Cigale chocolatier on Marléne's blog and really wanted to visit. She tells the history of the chocolatier best, below is an excerpt from Marlène's blog: http://legargantua.wordpress.com
"It is only when I got home and googled the chocolaterie that I found out their story. And what a nice story… This little unpretentious place was the inspiration for the book “Chocolat”. The author, Joanne Harris, used to spend her holidays in Nerac and used to go to that very place, which enchanted her. I only saw the film myself. A love story. Around chocolate. With Johnny Depp. I mean come on! How delicious can a film get?
So I keep taking my cooking guests to “La Cigale”. And they all get charmed too. We all have a little tasting, then a more substantial take away tasting, and we use their chocolate to create desserts on the cooking course. The story might get people through the door, but their chocolate is heavenly and makes everyone come back for more! Me and myself included".
The experience there was just as Marlène described. I enjoyed the time spent not only because of its tie to one of my favorite movies, but it was a happy place AND the chocolate was divine. See below.
The chocolate fountain Marlène mentioned, oh the aroma!
Endless treats to select from.
I wish I could bring home one of everything!!
So much for trying to pace ourselves. We had a pre-lunch of chocolate and more chocolate. This reminded me of the time my friend Swati and I were looking for a place to each in Venice. It was at the odd hour between lunch service and dinner, we found a bakery and somehow 'just one small piece" to hold us over, ended up being a buffet of cookies, nougats, and pastries. One of my fav memories.
Caramel, milk, and dark chocolates. We were also treated to hazelnut rocher.
Such a moment of content. Good company, chocolate, and Cafe Au lait. Perfection!!
Upon returning from our field trip, it was lunch time!! Oh, say it isn't so! We just had a chocolate lunch.
Again, Marc prepared another wonderful lunch for us. He's learned from the best!
Two types of jambon with baguette.
French (of course) green bean salad with feta cheese and onions.
Cauliflower and potato soup.
After lunch we had some free time before starting our cooking course. I enjoyed chatting with John and hearing about the splendid safari holiday he experienced with his wife. He is a great story teller and its easy to imagine the type of teacher and mentor he was to students during his 36 years of teaching.
What a menu we had to prepare, so many new techniques! So exciting!!! The day's cooking course included instruction on how to make:
Purée Carottes, Tarte Tatin Aux Echalotes, Canard à l'orange Glaçage, and Soufflé Au Chocolate.
Time spent in the kitchen was informative and fun!! I enjoyed teaming up with Graham- as proprietor of a cafe called Vic's in Christchurch, New Zealand, creating is his forte!
Having fun in the kitchen with Graham and Marlène
Preparing the Pâté Brisée for the Tarte Tatin Aux Echalotes
Creating the Cream for the Chocolate Soufflé.
Marlène and Graham Plating the Tarte Tatin and Salad.
Tarte Tatin Aux Echalotes
Canard à l'orange Glaçage with Grilled Courgette.
Soufflé Au Chocolate, we used delicious chocolate from La Cigale.
What a marvelous meal!!! After dinner we all enjoyed chatting, it was a great end to a fabulous holiday.
Staying at Le Garantua is more than just an opportunity to take a cooking course. It's a well rounded priceless experience which has been one of my best holiday experiences and I left with a better understanding and ability to create a variety of French dishes. Most importantly, the memories and new friends I made will last a lifetime.
Merci beaucoup Marlène, Marc, Elise, Rachele, John, and Graham!
I will always cherish the time spent with all of you and look forward to keeping in touch.
I left with fond memories, better cooking skills and new friendships. Who could ever ask or hope for more?
For anyone thinking about a cooking holiday, look no further. Le Gargantua is the best option!! For more information on the courses offered and timelines, visit:
Web Site: www.legargantua.com
Facebook page: https://www.facebook.com/legargantua
Blog: http://legargantua.wordpress.com
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