Situated amid sunflower fields just outside Carcassonne, Domaine St Raymond is a converted 200-year-old stone barn with eight individual luxury rooms, a large outdoor pool, an all-weather tennis court and, of course, a spacious modern teaching kitchen. Using the best local ingredients, guests are trained to cook regional specialties and match the food with the wine.
Knives Are Out
Guests arrive on Friday after pickup from one of the local airports and are immediately served a gourmet lunch and get to know each other. In the afternoon they visit a local vineyard and sample the wines before coming back and acquainting themselves with the kitchen. This will be their home for the next few days and it’s vital they understand basic hygiene rules as well as knowing where the knives are kept. Before the French chef arrives they undertake the relatively simple task of preparing a few canapés to eat with their sparkling wine aperitif, just to get themselves started. Then it’s a gourmet four course dinner prepared by resident chefs Alison and Linda who also match local wines with each course.
In Revel Market, Master Chef Robert Abraham Pokes and Prods
Early on Saturday morning Chef de Cuisine of the renowned Chateau des Ducs de Joyeuse, Robert Abraham, takes the team to the market at Revel to select their ingredients. Far better than any Farmer’s market in the UK, Robert shows his students how to poke and prod the produce so they select the very best. They’re only after fresh Cherries, Asparagus and Courgettes so they don’t have to select any of the live Rabbits, Chicken and Pigeons on display. Back in the kitchen they prepare lunch:
- Courgettes stuffed with Mushrooms
- Fillet of Cod with Samphire Vinaigrette
- Corbieres Tome de Brebis with Thyme scented Cherry Compote
Robert is a good taskmaster, firm but good humoured, and he makes even a complex sauce like Beurre Blanc seem easy.
Marbled Foie Gras
After lunch there’s no time for a siesta and everyone’s back in the kitchen to prepare dinner:
- Cream of Pea soup with Mint
- Marbled Foie Gras with Malepeyre wine
- Fillet of Veal with Sage, Courgette Gratin with Garlic
- Sablé Breton with Raspberries and Pistachio Cream
- Discs of Sweet Liquorice
This is more advanced cooking than the lunchtime dishes and the students split up into teams, some preparing the starter, others the dessert and rest on main course. There’s still ample time to see what the others are doing and there are handy recipe fact sheets just in case they forget what they’re supposed to be doing.
Cassoulet, the Region’s Specialty
Of course no visit to Carcassonne would be complete without learning how to make Cassoulet, and by Sunday morning, the beans have already been soaking for 24 hours with Thyme and Bay leaves. They’re then blanched in boiling water until they’re slightly crunchy, the water is discarded and half are placed in a casserole dish. In the meantime Catalan and Chitterling Sausages and Pork Belly with Rind, are browned in Duck fat and added to the casserole. The remaining beans top it up, Chicken stock is poured in to cover and it’s then baked in a hot oven for an hour. A piece of Duck wing Confit is then placed on the beans, together with some dried breadcrumbs and the casserole is put back in the oven for another 30 minutes. The result is the king of Cassoulets, the centre piece of Sunday lunch:
- Green Asparagus with Strawberries with Balsamic Vinegar
- Cassoulet
- Cherry Jelly with bitter Almond
Farewell to Carcassonne
After lunch there’s just time to visit the historic walled town of Carcassonne before setting off for the airport. The French House Party Experience is a great way to learn the cooking of South West France and they also offer a number of different courses including painting, photography, creative writing and a songwriting workshop with Dean Friedman. The rooms are comfortable, amenities excellent and Moira Martingale is a genial host.
Rupert Parker - Rupert Parker is journalist, photographer, cameraman and TV Producer. He specializes in factual programming and has worked for the BBC, ...
