I’ve shared several stories about my week at a French cooking school in Burgundy, France last fall. Chef-owner Katherine Frelon hosts up to 10 guests for each weekly cooking session at La Ferme de la Lochere, her luxury villa.
Katherine’s cookery program is for those who are serious about learning the art of French cuisine as she puts her students to work, believing that hands-on learning is the way to perfect culinary skills. Mornings include an excursion to a different part of Burgundy to gather provisions or knowledge that will be used later in the day’s cooking lesson. In the afternoon, students gather at prep stations pre-arranged with a recipe, ingredients and all necessary kitchen tools to prepare a course for the afternoon or evening meal. It’s a dizzying week as students learn new techniques and use often unfamiliar ingredients. And virtually every meal ended with, “I need this recipe.” Well, the good news is that every student goes home with Katherine’s cookbook, “Shop. Cook. Eat.”, filled with recipes from the week’s cooking lessons. There’s her Boeuf Bourguignon, gougéres, confit of duck, and so many other new favorites.