lecalabash.fr
Your Booking - Le Calabash
http://www.lecalabash.fr/booking
Food and Travel France. Your cart is currently empty. Come and Enjoy a Culinary Adventure in the Loire Valley, France. Alison and Sidney Bond. 33 (0)2.47.94.34.31. We're not around right now. But you can send us an email and we'll get back to you, asap. Start typing and press Enter to search.
lecalabash.fr
Cooking Courses
http://www.lecalabash.fr/cooking-courses
Please select a course of your choice to find out more. An African Culinary, Wildlife. And Fly-in desert Adventure. A Ladies Loire Valley. Cape Malay Cooking, Winelands. And Garden Route Adventure. A Christmas Season in. France with Le Calabash. SEE DATES and PRICES. Thank you so much for an amazing and personal cookery course. We learnt so much and it is an experience we will always remember whenever we are in our kitchen and practising what we learnt at Le Calabash. Debora and Martin Kuder. A French Cu...
lecalabash.fr
Team Building - Le Calabash
http://www.lecalabash.fr/team-building
Food and Travel France. Team Building or Corporate Booking. At Le Calabash we offer a unique environment set in the heart of the Loire Valley with easy air, rail and road links. Our kitchen environment is the perfect arena to explore, nurture and examine effective leadership and how leaders can inspire their teams in improving their performance. Other team activities offered are hiking, bird watching, fishing, golf. Cycling, visits to The Loire Valley’s renowned chateaux. Thermal Spa, trip to Futuroscope.
lecalabash.fr
Seasonal Dinner Party - Le Calabash
http://www.lecalabash.fr/product/seasonal-dinner-party
By private reservation or keep an eye on our Facebook page as we regularly offer one day courses. The one day dinner party course is designed to give you the opportunity to gather some great tips from Alison and Sidney to create the perfect dinner party. You will be shown the fabulous techniques, making the role of host appear seamless. The recipes are well within the competence of the home cook and are all imbued with the flair of Le Calabash’s ‘Balade Gourmande sans Frontière’. Meals: daily breakfast, ...
lecalabash.fr
Accomodation - Le Calabash
http://www.lecalabash.fr/accomodation
Food and Travel France. We at le Calabash focus on your Culinary Adventure and work with our accommodation partners who are simply the best in our part of the world and who ensure you have comfort, service and attention to detail second to none. All transport is provided by le Calabash at no extra cost, no car is needed. Set in the small tranquil French village of Yzeures sur Creuse on the river Creuse in the Loire Valley it overlooks the village square and church, which includes a 15th century shrine an...
lecalabash.fr
Banana Tarte Tatin - Le Calabash
http://www.lecalabash.fr/portfolio-posts/banana-tarte-tatin
Food and Travel France. 50g unsalted butter, cut into cubes. 4 sheets ready made puff pastry. Icing sugar, for dusting. Line the base of 4 individual 10cm round tatin pans with rounds of baking paper. Grease the papers with a little butter. Roll the puff pastry into circles about 10cm in diameter and 1.5mm thick. Heat the caster sugar with 2 tablespoons of water in a heavy based saucepan and cook very gently until the caramel is light gold. Pour a tin layer of caramel on the base of each lined tatin pan.
lecalabash.fr
Tanzanian Chocolate Tart - Le Calabash
http://www.lecalabash.fr/portfolio-posts/tanzanian-chocolate-tart
Food and Travel France. Method for Sweet Pastry. Rub butter into breadcrumbs until the mixture resembles breadcrumbs. Add eggs and mix lightly until the mixture comes together into a smooth pastry. Rest before using in fridge. Heat the milk and cream together in a saucepan. Add the chocolate and stir to a ganache. Beat in the eggs. Pour into a baked blind sweet pastry case. Preheat the oven to 180 C for 30 minutes. Place tart in the oven and switch. Leave in closed oven for 45 minutes to set.
lecalabash.fr
Recipes - Le Calabash
http://www.lecalabash.fr/recipes
Food and Travel France. From the Fields, Gardens and Greenhouses. From the Oceans, Seas, Rivers and Lakes. From the Farms, Pens, Runs and Woods. From the Dessert Table and ‘Bon Bon’ Kitchen. From the Bread and Pastry Oven. From the Fields, Gardens and Greenhouses. Couscous with Seven Vegetables. From the Fields, Gardens and Greenhouses. From the Fields, Gardens and Greenhouses. Aubergine Tart with Tapenade and Mozzarella. From the Fields, Gardens and Greenhouses. Gnocchi with a Goats Cheese Sauce. From t...
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