lundi 29 mars 2010



15th or 22nd April 6pm THAI CURRY PASTES – learn to make your own authentic curry paste, the basis for all sorts of delicious Thai curries. Learn the difference between Red, Yellow, Green & Mussaman curries. Understand the harmonious balance between spicy, sour, salty and sweet and how it is fundamental to all Thai food. Discover where to source ingredients locally.

29th April or 6th May 6pm MEDITERRANEAN MEZZE – little dishes of delight, the tradition that wraps the Med from Spain to the Middle East, from Tapas to Mezze. Learn how to make lots of different hot and cold mezze and then enjoy an informal supper, with wine, to sample them all. You’ll make traditional French, Spanish, Greek, Turkish and Lebanese recipes.

50€ includes all ingredients and supper.
Small Classes - Maximum of four people
For bookings or further information ring: 05 62 70 02 21 or email

The Connexion

I have a piece on Asparagus in the current issue of The Connexion newspaper (April 2010). It looks at the difference between the green and the white (beyond the obvious!) and has a couple of recipes. The paper is available in French newsagents or on subscription.