07 June 2012

Cooking School - Part 2

 We arrived for our class at 4.30pm and were offered a different aperitif and type of cheese to taste.

We drank 51, the fabulous Provencal Pastis with Fromages of the Pyrenees on traditional de Campagne bread served with fresh red cherries and dark cherry jam. Fab !

Superb Rocquefort cheese with new season peaches and apricots and wines of the region.

A rose wine with Epoisses cow's milk cheese basted in burgundy brandy with walnut and fig bread and nectarines.
And so it started ...

 

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