Gaëlle Benoiste Pilloire ‘L’Officier de Bouche’ came to put us to work with a wonderful summer menu : Melon, ginger and lime soup, Farmhouse Chicken en papillotte with herbs and mascarpone on new potatoes and courgettes, Brie stuffed with summer truffles and the fabulous Lavender pannecotta with strawberries in thyme infused wine.

And the wines ? : G de Guiraud 2007, the new barrel aged La Source rosé (2008 is the first vintage) and with the cheese and dessert Château de Viaud Lalande de Pomerol 2001.
Each cooking class is a source of inspiration and new recipes but also pearls of wisdom; such as when reducing wine try to flambé it, this helps reduce the acidity as well as the alcohol content. But please make sure the extractor fan is not on and nothing inflammable is nearby !

Sorry no photos of the desert, we ate them all before anyone could get a shotbuthere’s how to flambé your wine.

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