After settling in here it was off to meet our fun and charming chef, Philippe Gion and his delightful partner, Marie Pierre at their cooking school being held this time at their home near L'isle-sur-la-Sorgue.
Marie Pierre and Philippe
As there were only the three of us, we received masses of attention and help over our five day course and discovered the delights of home style Provencal cooking.
Wendalina whisking away like a true professional!
Deirdre discovering broccoli can taste good - in a French soup!
Jo Jo makes shortcrust pastry - hopefully not for the first and last time ... ( it tasted excellent by the way ! )
Philippe prepares the 40 cloves of garlic chicken dish - yes, it has to be exactly 40 !
The casserole dish is sealed with a pastry crust - yes, Johnny I will make you this at home !
Provence is renowned for its fresh produce and all the ingredients we used were of a high quality and mostly organic.
Our entree for the first evening class was a Feuillete d' Asparagus au Beurre d'Estragon
( asparagus in puff pastry with a tarragon butter sauce ) - nice!
More food talk to follow ...