So Mitler and I have spent the last week in South West France at the 'Cook in France' cookery school. We didn;t really have any expectations....but were worried that there may be 'weird' people on the course. In the end we needn;t have worried about that.....all very nice, fairly normal people.
Sunday night was our welcome dinner. Up top you can see our main of confit duck, creamy mash and peas with a balsamic reduction. Oh I forgot to take piccies of our drinky nibbles, which included the delicious garlic butter popcorn. Dessert was pannacotta with figs and hazelnut biccies. What a great start to the week. We sat down for dinner with enough wine to sink a ship.....thanks to the fantastic efforts of all involved we had to send for reinforcements in the form of the miniatures from our rooms.....tut tut
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