Cooking class a la Francaise

First we went to the marche in Laverdac and bought meat, vegetables and fruit. 

I contributed eels to make the pickled eels from the Italian cooking class.

We had to have a little snack in the garden before we started. We had to have a little snack before we went as well...

We had two women from the US and one much younger one from Amsterdam.  

We layered rabbit and pintade in a pan to braise for a grande meat pie.

We used the broth to make a "summer" cassoulet vegetable soup with beans.

We had to disturb the baby ducks and mama to pick the Marabelle plums for our desert tart.

Here are the eels ready to eat. Most satisfying even though I didn't get to make the pie, that was done the next day and had to pack up for our departure to Bergerac and the tour.

Check out Kate Hill's web site, it's a great experience of you can manage it.

http://kitchen-at-camont.com/