My recent trip to Paris was a feast for all the senses and after indulging myself at restaurants, markets, patisseries and chocolate shops, I went on a day long training session learning how to make sauces at Le Cordon Bleu.  When we lived in Paris these Saturday courses were a favourite treat but somehow the sauces course never fitted into my calendar.  I admire Michael Booth who upped sticks and did the full three stage course as hilariously written about in his book Sacre Cordon Bleu but for now am happy to just spend a day soaking in knowledge about classical French cookery and learning new skills.

Fish stock in three guises

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