Ky and I went of a cooking course today in St Remy. Honestly, it was one of the best things we’ve done on a holiday.
First stop was the markets, where our guide for the day, Giles, used the produce on sale to guide his menu. Critical to the meal? Tomatoes. They’re at the height of the harvest, and he refuses to buy them after November.
What looked good today, you may ask? Beyond the aforementioned tommies, we picked up some eggplants, artichokes, salad, lemon basil, zucchini flowers, and two lamb shoulders. Back to the kitchen now to cook.
But first, wine! We rolled into a nearby winery to pick up 2 bottles each of white, rose, and red. We are, after all, civilised.
Back at Giles’ house, we started making lunch. The group we were cooking with were all sorts; an American couple from New York, a group of Australian women in their 60s, and a fascinating German man who wrote secret reports on the origins of Covid and had 11 super cars (unfortunately, his phone was out of battery so he couldn’t show me the photos).
After learning more than I expected, it was time to dig in. Everyone pitched in, and Giles showed his real strength, organising a team. It is one thing to cook for one’s self, another to run a high performing kitchen. But to run a kitchen of novices is another battle entirely. He did a great job.
Lunch was great, and it is hard to beat a long one on a sunny day in the south of France. Would recommend!
