Cooking Classes “Sot-l'y-laisse” Spring 2012

After several very successful cooking classes the last three years with the Dutch Chef Edwin Severijn, we planned to have the classes again this year in June and September. Edwin Severijn worked in the Waldorf Astoria in New York and had his own restaurant in the historic heart of  Utrecht in Holland.

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A c c o m m o d a t i o n s

- At the cooking location “Magnanerie at Saint Paul le Jeune” , a beautiful old silkworm farm in the village Saint Paul le Jeune.
- In Barjac: in one of our four apartments in “Souffle de Vent”.

P r i c e s

The classes include 6 nights, 5 full coarse dinners (also available for accompanying persons) including wine, coffee/tea and a special excursion in the middle of the week.

examples:
- Costs when two people per apartment, one of whom takes the classes: the one who takes the classes pays 955 euro and the other person 650 euro.
- 955 euros per person when both take classes
- Single participants or larger parties, please ask

Of course it is possible to extend your stay. 

 
P r o g r a m  
Tuesday Afternoon Reception and dinner

Wednesday, Thursday, Saturday and Sunday

Every day we will prepare a light lunch and an extensive dinner. Both schedule and menu are flexible: we buy our fresh products at the same day (markets) and lunch and dinner times may vary, depending on the amount of work and ideas of the students. Everyone is free to join Mr. Severijn shopping for food.

Every student participates actively at all stages of the preparations. All necessary equipment will be available, but those who prefer their own knives, for instance, are invited to bring them along.

Those who wish to skip classes to join their family and friends, are welcome to do so. We expect everybody to be present at dinner time.

Friday 

We already organized a wine excursion to “Domaine de Marotte” near Carpentras, for ‘nosing and tasting’, lunch included. More information about the winery: www.marottevins.com. In October we visited a traditional farm in the Cevennes mountains were black pigs are raised in the woods. We cooked at the farm and had a delicious roasted pig for lunch. Both excursions were really a success.