★★★★★ 5.0 rated on Tripadvisor for culinary holidays • Trusted by guests worldwide
Hands-on cooking, thoughtful demonstration, & shared exploration of the Loire Valley’s food & wine - shaped around each group
The best tip I ever received about mayonnaise came from Fanny and Johnnie Cradock. In their book A Cook’s Essential Alphabet, Johnnie describes an occasion when Fanny left the mixer beating egg yolks and went to answer the phone — only to return much later to find a thick, almost white batter waiting…
I love a good vinaigrette — one that barely coats the salad leaves and has enough acidity to cleanse the palate. I abhor salads where the leaves are drowning in a sappy mayonnaise soup, something that is all too common in the UK, USA and my mate Yann’s…
For context on choosing fish with confidence at market, see Fearless with Fish →A defining dish of western France — precise technique, patient heat and clarity of flavour.In Poitou-Charentes and along the Loire, beurre blanc is not an embellishment; it is identity. Traditionally paired…
Our goal is to produce a clear, clean liquid which will enrich and enhance anything that it is added to, without imposing a flavour of its own.
