filed in France, Recipes on May.08, 2013
When I think of chicken chasseur, images of cosy French bistros spring to mind complete with the smell of fresh herbs and a carafe of red wine. Delicious.
2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, crushed
4 skinless chicken thigh fillets
1 tablespoon tomato purée
1 tablespoon flour
225ml dry white wine
225ml chicken stock
285g whole button mushrooms
chopped fresh parsley to serve
1) Heat the oil and butter in a large casserole dish. Sauté the chicken thighs until golden brown on both sides and remove and place on to a plate
2) Sauté the shallots for a few minutes until soft, then add the mushrooms and garlic and cook for a few minutes. Add the flour and cook for 1 minute
3) Add the white wine, tomato purée, and chicken stock. Bring to a simmer, and then reduce the heat
4) Put the chicken and juices back into the pan. Cover with a lid and simmer for at least 1 hour, or until the chicken is tender
5) Adjust seasoning, sprinkle with chopped parsley and serve with creamy mash or crusty French bread
filed in Cooking, Cooking Tips, Recipes on Apr.09, 2013
1 sheet puff pastry
5 ripe tomatoes
2 onions, finely chopped
Herbs – thyme & oregano
Garlic clove, sliced or crushed
1 tsp sugar
Salt and pepper
5 tbs olive oil
Parmesan – optional
1) Pierce the puff pastry with a fork and precook in an oven for 5 minutes at 450 degrees (230 ° C). Meanwhile, cut the tomatoes into slices of around 3mm in thickness.
2) Fry the tomatoes with the garlic and herbs in some olive oil for 5 minutes. Add the sugar, salt and pepper. Reduce the heat and cook for a further 5 – 8 minutes.
3) Drain as much moisture as possible out of the tomatoes and remove skins and seeds, place in a separate bowl. In the frying pan, sauté the onions and then add these to the tomatoes.
4) Brush the bottom of the pastry with a thin layer of Dijon mustard and place the pastry on a greased baking dish. Arrange the tomato slices on top of the pastry to make several layers. Sprinkle with herbs, a pinch of salt and grated parmesan if desired.
5) Bake at 220 degrees for around 15-20 minutes. Serve immediately with a simple green salad.
filed in Events, Special Offers on Mar.22, 2013
Flavours of France are offering our customers a delicious French food & wine hamper for FREE. Receive this tasty box directly to your door and enjoy the real taste of France.
For details on our Free Hamper Giveaway, Join our Mailing List
Intrigued to find out what’s inside? All the details will be revealed in our March Newsletter…
filed in Baking, Cooking, Recipes on Mar.11, 2013
INGREDIENTS: (Makes 4 Loaves)
1 batch of rye dough
200g olive paste
For the Rye Dough
800g Strong White Flour
200g Rye Flour
20g Fresh Yeast
Preparation time: 40 minutes
Resting 1 hour
Proving 1 hour
Baking 20 Minutes
1) For the Olive Paste – Take 400g Black Olives and remove stones. Put in food processor with a tablespoon of Herbes De Provence and blitz into a paste.
2) Put all the ingredients for the rye dough into a large mixing bowl and mix by hand with the aid of a scraper into a wet ball of dough. Turn out onto an unfloured surface and work that dough by kneading into a smooth elastic ball for about 10 minutes. Lightly flour surface and place the ball of dough onto the flour and tighten the ball. Place in the floured bowl.
3) After resting dough for an hour, turn out onto lightly floured surface. Divide into 4 pieces. Take the pieces one at a time and form into a rectangle. Spread the olive paste on top and then fold into loaves.
4) Place loaves onto a flour dusted tea towel, cover and allow to prove for an hour until doubled in volume. Transfer to flat edged tray, slash each loaf down the middle and put into the oven. Spray a little water into the oven for moisture.
5) Bake for 20 mins and then transfer onto wire rack. Enjoy!
Thanks to baker Stephen Harrington at Harringtons Kitchen for this delicious bread recipe.
filed in Cooking on Mar.08, 2013
Men dominate the food industry. Many of us struggle to think of top female chefs however when it comes to the males, Alain Ducasse, Michel Roux Jr, Heston Blumenthal for example immediately spring to mind!
Even the TV series MasterChef has only had one female winner during the previous four series. But are men really better cooks?
When I had a look over our previous guest feedback and surveys, I got some pretty interesting results.
Firstly, around a third of people who have attended our cooking holidays have been male. Though the food industry is dominated by men, more women are interested in culinary travel and taking cooking courses.
When asked in the survey, “What made you choose to go on a cooking holiday?” some of the male comments were “to learn new cooking techniques” and “I’ve always wanted to present restaurant standard food.” Many female guests talked about the experience as a whole, one answered “to experience something new, rather than going on the usual city break or sunbathing on a beach.”
The men who have taken a cooking course perhaps focus on the individual skills, whilst the women view it as a new experience.
What our Chefs Say
Our Flavours Chef, Laurent, seems to think the female participants are more focussed on detail than their male counterparts. They like to write lots of notes and tend to ask more questions and the men like to get stuck in, especially with butchery or fish filleting.
In terms of the better cook, he said it depends on the individual. “Passion is really the only key ingredient; it is what makes a great cook.”
I think he is right, but how about you? Do you think men really are the better cooks?
filed in Bergerac, Cooking, Events, France on Feb.27, 2013
New: 6 Day Cooking course near Bergerac.
When: Every Sunday from 3rd Feb to 5th May & 30th Sept to 16th Dec 2013. Contact Us for Info!
Duration: 6 days, 5 nights
*Price: £749pp (Low Season) £809pp (High Season)
- 5 nights boutique accommodation
- 3 cooking classes
- French market visit
- Visit a wine Chateau with wine tasting
- All breakfasts, lunches & dinners
- Soft drinks, beer, white, rosé & red wines
*Book with Flavours of France to receive a free glass of champagne, a selection of regional amuses bouches on arrival and a souvenir apron.
The cooking courses are available for booking now, simply fill out our booking form to reserve your places.
Above everything else it is the gourmet cuisine that stands out. On a 6 day cooking course you will learn to prepare three course lunches and five course dinners under the expert guidance of Darius Belvès. Like many French master chefs he began his career in Lyon, travelled all over from London to Mexico City before returning home to France in 2010.
Your accommodation, Chateau Les Merles, is a rarity in this region, the exterior is a beautiful 18th century Château and the interior very much a luxury boutique hotel with Philippe Starck chairs and modern art work.
For dates and availability, contact us.
filed in Cooking, Events, France, Gift Ideas on Feb.26, 2013
With Mother’s Day fast approaching what better chance to show our mums some appreciation and say thanks for the things they do for us? A cooking weekend in France is one of those experiences that are ideal for a mother and daughter or a mother and son trip.
Cooking on the French coast in La Rochelle
Our breaks in La Rochelle are perfect for seafood lovers seeking a relaxing gourmet break (from £495pp).
Cooking in France’s food capital, Lyon
Explore France’s gastronomic capital and learn to make gourmet dishes from Simon, chef of Michelin starred restaurant Têtedoie (from £569pp)
Mother & daughter Ann & Jenny, August 2012
“This year I really wanted to treat Mum to something special, a get away from it all holiday. When I was younger we used to cook together, and this weekend gave us a chance to do that again, we learned so many new cooking tips and tried out some delicious recipes. It was an unforgettable experience – and now I can cook for her!”
Getting to spend a little quality time with our mothers is, especially as we get older, a pretty rare occasion. So a surprise culinary getaway with Flavours of France is the perfect treat.
Book your holiday now and receive your gift voucher in the post.
filed in beaujolais, Events, Wine Tasting on Feb.14, 2013
There are plenty of superstitions related to eating. Some are well known such as spilling salt which brings back luck or the pulling of a wishbone with your little finger. Yesterday I found out about another one with a romantic theme, the perfect one to keep in mind on Valentine’s Day.
Last night whilst having dinner the waitress poured the last drops of our carafe of wine into my friend’s glass. She started laughing and told me about this French superstition which I had never heard of before. I looked it up when I got home and found out it is one that exists all over Europe.
The saying goes that if you drink the last drop of wine in a bottle then you will marry within the year or, if you are already married, you will have a daughter. The saying applies to women and men alike. I tried to find an explanation behind it but it’s a mystery.
So this Valentine’s Day, watch out for that last drop!
filed in Events, Recipes on Feb.12, 2013
In France they don’t wait for Pancake Day before they start flipping pancakes or as they call them, crêpes. These light, delicious treats can be found by vendors selling them on the street wrapped in a cone like shape and crêperies. Even in the smallest French villages you’ll find one tucked away.
Whether you fancy a boozy crêpe Suzette, a “Nutella et banane” or the classic lemon sugar make sure you get your fill. We should take notes from the French and enjoy our pancakes all year round. Crêpe dinner parties anyone?
CLASSIC CRÊPE RECIPE:
30g butter melted, plus more for cooking
150g plain flour
1 medium egg
1) Add the flour to a large mixing bowl, and then add the egg, milk and butter.
2) Heat a seasoned non stick frying pan or crêpe pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan. After a minute flip the crêpe and cook for 30 seconds to a minute on the other side, then place to one side on to a sheet of baking paper.
3) Serve with lemon and sugar, chocolate and strawberries, honey, almonds and fresh cream – however you like!
filed in beaujolais, Lyon, Wine Tasting on Jan.30, 2013
If Lyon is the food capital of France, then Beaujolais is the perfect destination for wine lovers. Lyon and Beaujolais make the ideal pairing for your next trip to France.
On our Three Day Les Halles Market & Wine Tour you will spend a full day on Saturday visiting the Beaujolais region with an expert, English speaking guide and of course taste lots of delicious wine.
Below is the itinerary for the wine tour:
10am: After breakfast, you be picked up from your hotel in Lyon by our expert wine guide with whom you will travel by minibus to the Beaujolais wine region
11am: On arrival you will enjoy a presentation about Beaujolais at the “Madonna of Fleurie” where there will be a 360 viewpoint of the vineyards. You will walk through the vineyards of cru Fleurie and visit a 17th century winery where you will taste wine directly from the barrel and learn about the wine making process
1pm: You will then visit one of the finest wine estates in the Beaujolais, and have an introduction to food and wine pairing while enjoying a delicious private lunch
2.30pm: In the afternoon you will visit an organic winery for more wine tastings and to learn about the famous Beaujolais organic wine movement
4pm: You will be taken back to Lyon, arriving at 5pm. The evening is free for you to recover from a full day of wine tasting!
The wine tour gives you an opportunity to discover intimately the secrets of the Beaujolais wine region with a local private guide. Your trip does not end there, you will visit France’s most famous food market (Les Halles Paul Bocuse) on Sunday morning discovering more about this region’s gastronomy.
Book your wine tour here